Penne Pasta Pie

Pasta is such a versatile food, but I find it is so often served in the same way over and over again. This recipe adds a new twist in combining pasta with a quiche-like filling to create a delicious pie entrée. You can also make it up to 2 days in advance, and any leftovers you have reheat wonderfully, making it great for lunch the next day! (Alan also noted for the non-vegetarians out there that it would be good with chicken added to it as well.)

Penne, Broccoli, and Mozzarella Pie
serves 6

Ingredients

• 5 tbsps Italian-style breadcrumbs
• 3 tsps olive oil
• 1 medium-sized onion, chopped (or you can substitute onion powder)
• 1 10-oz. package frozen broccoli (about 3 cups)
• 6 oz. dry penne pasta (about 1 1/2 cups)
• 4 large eggs
• 3/4 cup milk
• 1/2 to 1 tsp hot pepper sauce
• 1 1/2 cups shredded smoked mozzarella cheese (about 5 oz.) (we just used our regular Italian cheese mix, but it would be even better with the smoke mozzarella)
• Salt and pepper to taste

Directions

1. Preheat oven to 350º. Coat a 9-inch deep dish pie pan with cooking spray. Sprinkle with 2 tbsps breadcrumbs, tilting the pan to coat evenly.
2. Cook pasta in lightly salted water according to package directions. Drain, set aside.
3. Meanwhile, mix together the remaining 3 tbsps breadcrumbs and 1 tsp olive oil. Set aside.
4. Heat the remaining 2 tsps olive oil in a nonstick skillet over medium heat. Add the onion and cook, stirring often, until tender and light golden, about 4 to 5 minutes. Set aside.
5. Place the frozen broccoli in a strainer and rinse under cold water to thaw. Drain well and set aside.
6. Wisk the eggs, milk, hot sauce, salt, and pepper together in a mixing bowl. Add the cheese, onion, broccoli, and pasta, and mix together. Pour into the pan, spreading evenly. (Note: make sure that your liquid is covering the pasta as any pieces sticking out will get too hard. Mix up a little more milk and egg if need be, or take out a little pasta if there is a lot above the liquid.)
7. Sprinkle the top evenly with the reserved breadcrumb mixture. (Note: Pie can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before baking.)
8. Bake the pie for abour 45 minutes, uncovered, until the top is lightly golden and the filling is set. (The tip of a knife inserted into the center should come out clean.) Transfer to wire rack and cool slightly. Cut into wedges and serve.

Recipe from the Vegetarian Times Complete Cookbook, which I highly recommend!!