Pasta Pie with Fresh Mozzarella and Basil

By • September 10, 2015 17 Comments

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Author Notes: Born of a need to use up leftover pasta, I became fully obsessed with pasta pies - so much so, that now I make them from scratch. Erin McDowell

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Makes one 9 inch pie

  • 1 1/2 pounds bucatini or other long pasta
  • 1 recipe Marcella Hazan's Tomato Sauce (https://food52.com/recipes/13722-marcella-hazan-s-tomato-sauce-with-onion-and-butter)
  • 12 ounces fresh mozzarella cheese, grated (as best you can, larger chunks are okay)
  • 6 ounces grated Parmesan cheese
  • 1/2 bunch fresh basil, roughly chopped
  1. Preheat the oven to 375° F. Lightly grease a 9-inch springform pan.
  2. In a large pot of salted boiling water, cook the pasta until just under al dente (5 to 6 minutes). Drain well.
  3. In a large bowl, gently toss the pasta with the sauce to coat.
  4. Working strand by strand, form a spiral with the pasta in the base of the pan. Once you’ve built one layer, build another on top of it. In between every 2 to 3 layers, sprinkle a layer of mozzarella. Continue until you’ve used all the pasta and mozz.
  5. Top the final layer generously with the Parmesan. Bake until the top is golden and interior is heated through, 20 to 25 minutes.
  6. Cool for 5 to 10 minutes. Garnish with basil before slicing and serving. Leftovers can keep up to 2 days.

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