Italian Pasta Pie

Italian Pasta Pie

Use leftover French bread to create a delicious creamy pasta pie rich in cheese and tomatoes.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve-With
Just add a vegetable like steamed broccoli or a mixed green salad, and your meal is complete.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 225),
  • Total Fat 25g
    • (Saturated Fat 13g,),
  • Cholesterol 60mg;
  • Sodium 540mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 2g,
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 1 High-Fat Meat;
    • 3 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.