hosted by Kathryn at Overwhelmed with Joy
Light & Creamy Tuna Casserole is what I posted last week, but Kathryn was away so here is the link.
This week is for a great casserole that looks good for potlucks or company.
BEEF AND PASTA PIE (pun intended)
3/4 pound mini penne pasta or elbows
3/4 pound ground beef
3/4 pound ground pork
1 medium Vidalia onion, chopped
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large can Rotel tomatoes with green chiles, drained
basic sauce (see recipe below)
4 eggs + the white from the sauce recipe below
1 package frozen broccoli florets, chopped small
1 cup sharp cheddar cheese
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Monterey Jack cheese
3/4 pound ground beef
3/4 pound ground pork
1 medium Vidalia onion, chopped
2 teaspoons minced garlic, jar
1 teaspoon sea salt
1 teaspoon white pepper
1 tablespoon Italian seasoning
1 large can Rotel tomatoes with green chiles, drained
basic sauce (see recipe below)
4 eggs + the white from the sauce recipe below
1 package frozen broccoli florets, chopped small
1 cup sharp cheddar cheese
- Preheat oven to 350 degrees.
- Prepare pasta according to the package directions.
- Saute meat, onion and garlic.
- Drain off fat.
- Add tomatoes, broccoli and seasonings.
- Heat through. Add cheese and set aside.
- Set aside.
- Prepare sauce (recipe below).
- In a large mixing bowl combine the sauce and pasta until well blended.
- Spray a spring form pan with PURE.
- Put 1/2 of the pasta mix in the pan and form a 'crust' along the bottom and up the sides similar to what you would a cheesecake.
- Top with the meat mixture.
- Finish with the remaining past mix.
- Bake covered with foil for 45 minutes.
- Remove foil and bake another 15 minutes.
- Bake on a cookie sheet just in case!
- Run a knife around the edge before removing the sides.
4 tablespoons butter
1 cup heavy cream
1 teaspoon minced garlic, jar
1 egg yolk, beaten
1/2 teaspoon thyme
salt and pepper to taste
1 1/2 cup grated Monterey Jack cheese
- Melt butter in a saucepan.
- Add garlic and saute until fragrant.
- Gradually add heavy cream, stirring constantly until thickens a bit.
- Stir in salt, pepper and grated cheese and stir constantly until melted.
- Whisk in egg quickly and heat through.
5 comments:
Just might have to try this one, thank you for sharing. I love the little mini pastas..they are perfect for little kids.
This sounds like something the guys would just love! Thanks so much for posting!
Looks yummy!
This sounds alot like a spaghetti pie I used to make when I first got married (23 yrs ago). My DH who is our cook was asking me about the recipe just a week or so ago. Haven't tried to hunt it down yet but I think I'll take this home to him! THANKS!
Oh, this sounds great! You can bet I'll be trying it soon. :)
Thanks for participating in my Favorite Ingredients Friday Pie Edition recipe exchange. I do appreciate it.
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