Please Pass da' Pasta Pie

This dish has been making the rounds of a facebook group my friend Lea signed me up for way back when and since I had all the ingredients in the house and felt the need for something different, we gave it a go for dinner last night.

Originally from Food.com and known as "Baked Spasanga" no doubt because not only does it resemble lasagna, but it makes use of spaghetti instead of lasagna noodles, I figured I'd change the name just to be ornery. Hey I'm Canadian and we kinda' tell it like it is, never mind that I didn't happen to have any spaghetti hiding in the pantry so I used fettuccine instead. Personally, I think it would be fabulous with rigatoni or penne too. It all works as the same base glued together with ricotta cheese, sour cream, half and half and cheese, lots and lots of cheese. 

Since I doubt I've ever followed a recipe 100 percent, I made some changes including cutting their recipe in half, increasing the ricotta cheese, adding more spices and baking it in a springform pan. Suffice to say, it still makes a ton and looks darned impressive too.

As for flavor - well, we loved it. The pie is crunchy on the outside and creamy inside and of course topped with your favorite meat sauce or even a quick cheater version like we had, it's a jawdropping gut satisfying toothsome dinner solution. The only issue we had is that it is absolutely impossible to limit yourself to one piece. 

I think it would make a super pot luck dish and I'm pretty sure the leftovers will microwave beautifully but I can let you know about that after lunch today. I'll be putting this on our keeper list; in fact, next time I might even change it up a little more by using a mixture of pepperjack cheese and cheddar and adding some green chiles too. Served up with salsa or enchilada sauce on top, it would be absolutely stellar. Just sayin'.  

Now would someone please, please ask me when we're leaving on vacation so I can say THIS MONTH!!!! Happy June 1 everybody. 

Pasta Pie (from JBug’s Kitchen adapted from Food.com)

12 ounces pasta, cooked per package directions (I used fettuccine)

1 – 12 ounce package Italian 3 cheese blend (or grated mozzarella)

1 cup ricotta cheese

1/2 cup sour cream

1/2 cup half and half

1/2 cup grated parmesan cheese

1 teaspoon oregano

1 teaspoon basil

1 teaspoon dried Italian herbs

1/2 teaspoon coarse ground black pepper

1 teaspoon granulated garlic

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

Freshly ground nutmeg

Cook pasta according to package directions and drain well. In a large bowl combine Italian 3 cheese blend, ricotta, sour cream, half and half, parmesan, oregano, basil, Italian herbs, pepper, salt, red pepper flakes together until well mixed. Fold in pasta and mix well. Spray a 9 inch spring form pan with cooking spray and turn pasta into it, pressing mixture down to even the top. Sprinkle with freshly grated nutmeg. Cover with pan with foil and bake in preheated oven for 35 to 40 minutes. Remove from oven, remove foil covering and allow to cool for 10 minutes before removing sides from pan. Cut into wedges and serve with your favorite meat sauce. Makes 8 servings.

Quick Meat Sauce:

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1/2 pound ground beef or Italian sausage

1 teaspoon dried Italian herbs

1 – 26 ounce jar marinara sauce (I used Trader Joe’s)

In a large sauté pan, heat olive oil over medium heat. Add onion and sauté until onion is softened. Stir in minced garlic and cook and additional minute. Add ground beef and cook, crumbling meat with a fork until it is no longer pink. Sprinkle in dried Italian herbs, and then add marinara sauce. Bring mixture to a simmer, reduce heat to low cover and cook for 10 minutes. Remove lid and simmer an additional 5 minutes or until sauce is desired consistency.

A year ago - Rustic Tomato Pancetta Pasta 

Two year's ago - Sonoran Hot Dogs

Comments

[Lorraine]

This definitely got my lips smacking. The next time I allow myself some pasta I will have to give this one a go. Would probably feed me for a week. Freezer friendly? I also like the alternative cheese ideas. Can't wait to see how that one turns out.

[joanne]

Looks good! Looks like a weekend for leftovers! So, it is June, Ms. June, when are leaving for vacation? :)

[June]

Lorraine - definitely freezer friendly and a real keeper although you'll be surprised how quickly it disappears. LOL

Joanne - 2 gluttons for dinner, 2 lunches and some in the freezer's kind of taken care of the pie. Darn. As for vacation...we're leaving THIS MONTH. Man that sounds good!

[Lea]

I am so glad you have gotten some inspiration from that Facebook group - I have also! And one thing you can say about their cooking - it isn't diet food HAHAHAHAHAHAHAHA. This sounds as if it came out wonderfully well! I like your ideas to give it a southwestern twist! Now, about that vacation... What - 30 days and counting - or less than that???? YIPPY!!!!!!

[June]

Lea - you've sure got that right about "diet food". I'm singing "28 more days and we're on our way... 28, 28 days". It's hotter'n a pistol here right now. I think that means we should be leaving tomorrow. LOL

[Lorraine]

You are headed for 55 degree weather so bring a sweater or two.

[June]

Lorraine - I absolutely can NOT wait to be cold! I'll be bringing the fleece for sure and I'll have to get some for the fur kids because they're desert dawgs and liable to freeze too. We're getting really excited!