Monday, July 19, 2010

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


  • 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


  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!!


  1. I'm pretty sure I'm going to make this tonight for supper.

  2. Yea! Let me know what you think of it : )

  3. Is it me or is that a Pampered Chef stone? This looks great! Ingredients will be on my next trip to the store.

  4. It is Pampered Chef - you caught me ;) I love their stoneware!