Italian Pasta Pie

 

4

oz uncooked angel hair (capellini) pasta

18

to 25 slices baguette or French bread, about 1/4 inch thick

2

tablespoons butter or margarine, melted

3/4

cup shredded Swiss cheese (3 oz)

2

tablespoons chopped fresh or 2 teaspoons dried basil leaves

1

container (10 oz) refrigerated Alfredo pasta sauce

3

medium plum (Roma) tomatoes, chopped

2

medium green onions, sliced (2 tablespoons)

1

tablespoon grated Romano or Parmesan cheese

• 1 Heat oven to 400°F. Cook and drain pasta as directed on package.
• 2 Meanwhile, brush bread with butter. In 9-inch glass pie plate, line bottom and side with bread, butter sides up and slightly overlapping slices. Bake about 10 minutes or until light brown.
• 3 Meanwhile, in large bowl, mix Swiss cheese, 1 tablespoon of the basil and the Alfredo sauce.
• 4 Reduce oven temperature to 350°F. Add pasta to sauce mixture; toss to mix thoroughly. Spoon into baked crust. Sprinkle with tomatoes, onions and Romano cheese.
• 5 Bake 15 to 20 minutes or until hot. Let stand 5 minutes before cutting. Sprinkle with remaining 1 tablespoon basil.