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Pasta Pie




Happy 2013!  I hope everyone had a nice holiday. We certainly did, with our boys all home and lots of cooking and friends over and a few too many bottles of Prosecco opened.  I know a lot of food sites will be giving their readers recipes for juice cleanses and salads and lighter dishes for the new year, but not me!  I'm giving you Pasta Pie

This is a real comfort dish - this pie has a meat crust and is filled with pasta, cheese and tomato sauce. The meat mixture is basically just the same recipe that you would use if you were making meatballs, but you press it into a deep pie pan. The whole thing bakes up in the oven and comes out nice and crispy on top.  You cut it into wedges and serve it with a dollop of extra marinara sauce.  It's great on a cold winter's night.


Pasta Pie


adapted slightly from Adriana's Pasta Pie

for a printable recipe click here

Using freshly ground beef makes for a lighter meat crust. If you want a spicy pasta pie, use marinara sauce with a little red hot chili pepper.

serves 8


  • 1 cup fresh bread crumbs
  • ¼ cup finely chopped parsley
  • 1 small onion, finely chopped
  • 1¼ cup freshly grated Parmigiano Reggiano cheese, divided
  • ½ teaspooon sea salt
  • ¼ teaspoon pepper
  • 3 eggs, slightly beaten
  • 1½ pound (24 ounces) ground beef (preferably freshly ground)
  • 14 ounces ditalini pasta, about 5 cups cooked
  • 1 pound (16 ounces) shredded mozzarella cheese
  • 3 cups marinara sauce, divided


it's worth it to make your own fresh bread crumbs - just 
put fresh bread in your food processor and pulse or
just grate the bread over a box cheese grater



Spray a deep dish pie pan with cooking spray.  Preheat oven to 350 degrees F.

In a large bowl, mix the bread crumbs, parsley, onion, ½ cup Parmigiano cheese, salt and pepper together until well blended. Add the eggs and ground beef and toss gently until ingredients are blended.  Do not over mix.  Form a crust about an inch thick with the meat mixture in the pie plate.  Set aside.


Meanwhile, cook the ditalini pasta until just al dente.  Do not overcook - the pasta needs to be slightly underdone because it will cook further in the oven.  Drain the pasta.

In another large bowl, mix the cooked pasta with ¾ cup of the grated Parmigiano cheese, the mozzarella cheese and 2 cups of the marinara sauce.  Mix well and then pour into the meat crust, forming a high dome with the pasta.  Cover with nonstick foil.

Bake at 350 for 1½ hours, removing the foil the last 15 minutes to get the top a little crusty.  Remove from oven and let cool 15 minutes before serving.  

Slice into wedges and serve with the additional marinara sauce.  


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Reader Comments (27)

this looks amazing - especially the crusty edges! love it. happy new year!

January 1, 2013 | Unregistered Commenterahu

WOW! Great way to start the New Year. This is the first recipe of the new year that I am bookmarking!
I know my husband will love this. Thank you so much for sharing this!
Happy new year!

January 1, 2013 | Unregistered CommenterLucia

No juice cleanses for me! I believe in "all things in moderation" and I think your beautiful Pasta Pie fits right in! Yum!

January 1, 2013 | Unregistered CommenterKath

I just bought a box of ditalini - what a wonderful coincidence!!!! Cannot wait to make.

January 1, 2013 | Unregistered CommenterBetty

This looks scrumptious and another beautiful pasta recipe, tytyty! I am so making this tomorrow. All the very best wishes to you and your family in 2013.

January 1, 2013 | Unregistered CommenterDian Barichello

MMmmmmm....looks so good, may add some spiciness to it...will be making this Friday! Happy New Year!

January 1, 2013 | Unregistered Commenterchris

WAY WAY better than a juice cleanse! LOL! Beautiful, thank you!

January 1, 2013 | Unregistered CommenterBev

Happy New Year Elaine!

I make this with leftover spaghetti and eggs all the time!

January 1, 2013 | Unregistered CommenterJoe Ambrosino

My resolution for the new year is to make this dish!

January 1, 2013 | Unregistered CommenterJulie

I love this idea, it's different but fun and sounds delicious. Great idea. Looking forward to trying it.

January 1, 2013 | Unregistered CommenterVicki Bensinger

OMG, as is frequently exclaimed on the Internet. This looks and sounds wonderful ... but then so do all your dishes. I'll be doing this weekend, for sure. When I read your recipes I am sure that there's something more then Irish and German DNA in my genetic make-up. There's gotta be a whole lot of Italian, too. Thanks for sharing all that you do with us.

January 1, 2013 | Unregistered CommenterMarilee

This sounds wonderful. Will likely make it this week!

January 1, 2013 | Unregistered CommenterElizabeth K

Hmmmmm looks good and like quite a few calories in that. Hihi

Thanks for the recipe

January 1, 2013 | Unregistered CommenterSarah

Interesting recipe. I make cottage (Shepard's) pie all the time yet never thought of doing Meatballs and Pasta this way. Sweet idea!

Would this work with a layer of sautéed spinach between the meat and pasta?

January 1, 2013 | Unregistered CommenterD.L.Mitchell

Happy New Year Elaine! Looking forward to another year of some delicious recipes of yours!!

January 2, 2013 | Unregistered CommenterLetizia

This looks delicious. I am going to make this for dinner over the week end. I love your recipes. Thank you for sharing.

January 2, 2013 | Unregistered CommenterSharon Antoniaak

I'm thinking that a combination of hamburger and Italian sausage might kick up the flavor a bit. Can't wait to try this recipe! Happy New Year!

January 2, 2013 | Unregistered CommenterGloria DeGeorge

I just bought a deep dish pan and was so pleased by this happy coincidence of what is clearly a beautiful recipe. Very excited to make this right away. Thanks so much for sharing your wonderful ideas. Ciao.

January 2, 2013 | Unregistered CommenterC.A. Romeo

Happy New Year to you and yours!

You are amazing! I can't wait to try this recipe. God bless!

January 3, 2013 | Unregistered CommenterRhonda Sharp

Made this tonight! Awesomely wonderful! I added garlic, and red pepper flakes to both the meat and my own sauce. I love garlic! So good....thanks for the recipe! It is a keeper!

January 3, 2013 | Unregistered Commenterchris

Looks awesome! Do you have any ideas for a vegetarian version of the "crust"? :)))

January 4, 2013 | Unregistered CommenterTami

I'm sorry to leave a negative comment but I was disappointed with this recipe.
Greasy, bland, and dry. The kiddies liked it.

January 13, 2013 | Unregistered Commentermyrtrose

I looked at the original recipe that you adapted from and I honestly gotta say, yours looks a WHOLE lot better, more appetizing for sure.

January 16, 2013 | Unregistered CommenterShirley B.

This looks like it would be a family favorite around here. Comfort food.

January 20, 2013 | Unregistered CommenterSheila

Always you provide exclusive ideas for me, thank you

February 3, 2013 | Unregistered CommenterCurtains Designs

It's very delicious, the crust is crispy, but some juicy in pasta.

February 5, 2013 | Unregistered CommenterLily

Where did u find ditalini with lines?

March 31, 2013 | Unregistered CommenterMaria

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