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Italian Pasta Pie

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

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 (28) 18 Reviews
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  • Prep Time 15 min
  • Total Time 50 min
  • Servings 6

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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.

EXPERT TIPS

Expert Tips

Just add a vegetable like steamed broccoli or a mixed green salad, and your meal is complete.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
(
Calories from Fat
225),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
13g,
13%
),
Cholesterol
60mg
60%;
Sodium
540mg
540%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
),
Protein
14g
14%
;
% Daily Value*:
Iron
12%;
Exchanges:
1 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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