Recipe

Pasta Pie Recipe

	Jmatthews00 / All my dishes 1 year, 2 months ago pasta pie Prep:20m Cook:811m Servings:6	Jmatthews00
	italian alfredo pasta mushroom garlic

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refugeesre

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reecespiec

momo_55gra

Ingredients

the crust:

2 pounds fresh mushrooms sliced fine

3 teaspoons pepper

3 teaspoons chopped garlic

dash of salt

butter

2-3 cups of bread crumbs

3 cups grated parm cheese

filling:

1 pound cappallini or angel hair pasta

1 quart heavy cream

2 cups grated romano or parm cheese

pepper and chopped garlic to taste

Directions

Saute mushrooms in butter.

Add seasonings.

cook until mushrooms begin to give off water and the whole mixture becomes moist.

add bread crumbs and cheese mixture until mixture becomes sticky

using your fingers press mixture into a greased 8 inch springform pan to about a 1/8 inch thickness

Cook pasta until just tender and drain, do not rinse

heat heavy cream, the cheese and seasonings until almost boiling.

add to pasta

mix together until an alfredo sauce forms and the mixture gets sticky

add pasta mixture to pie shell

cover and let sit 5 hours or over night.

remove outside of springform pan

slice into wedges

bake at 400 degrees until edges brown 8-10 min

serve with marinara sauce

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Comments

justjakesmom 1 year, 2 months ago said:
This is something different. I love it. Thanks, sounds delicious!

monica26 1 year, 2 months ago said:
I never would have thought that pasta could be served this way... awesome!

momo_55grandma 10 months, 2 weeks ago said:
Great tasty recipe thanks high5

reecespieces 10 months, 1 week ago said:
I can't wait to try this for the Recipe Swap game. I was just looking it over before I go to the store and I realized that it sounds very similar to a dish at a restaurant I used to work at. For those of you who are blessed to live near a Cheddar's, this dish might remind you of their spasagna. I have no doubt this one will be better thanks to the mushrooms and breadcrumbs, but the baked spaghetti alfredo just reminds me of it. I'll let you know how it goes in a day or so.

reecespieces 10 months ago said:
This recipe was outrageously good. Thank you so much for this wonderful indulgence. You can see my alterations in the comments below. It was rich and delicious even slimmed down, so if you aren't watching your weight and make it as is, I'm sure it's even better. The flavors are absolutely perfect. I think next time I make it I'd like to try browning the crust before I add the pasta so that it will be a little more crispy, almost like a crumb topping. That's just personal preference. It was absolutely amazing the way it was, though. I will definitely be making this again.

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Alterations

reecespieces 10 months ago said:
I slimmed it down a little by substituting a white sauce made with flour, butter, fat-free evaporated milk, and a touch of 1/2 & 1/2. I added the cheese and seasonings to this and it was rich, velvety and delicious. This time, I sliced it and baked the slices individually in gratin dishes. I liked it that way, but next time I think I will bake the crust before I top it with the pasta so that it will be a little more brown and crispy.

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