|
ITALIAN
PASTA PIE
4
ounces uncooked capellini (angel hair) pasta
18 to 25 slices baguette or French bread,
about 1/4 inch thick
2 tablespoons margarine or butter, melted
3/4 cup shredded Swiss cheese
2 tablespoons chopped fresh or 2 teaspoons
dried basil leaves
1 container (10 ounces) refrigerated Alfredo
pasta sauce
3 medium roma (plum) tomatoes, chopped
2 medium green onions, sliced
1 tablespoon grated Romano or Parmesan cheese
Heat
oven to 400°F. Cook and drain pasta
as directed on package.
While
pasta is cooking, brush bread with margarine.
Line bottom and side of pie plate, 9 x 1
1/2 inches, with bread, margarine sides
up and slightly overlapping slices. Bake
about 10 minutes or until light brown.
|
 |
Reduce
oven temperature to 350°F. Stir Swiss cheese
and 1 tablespoon of the basil into Alfredo sauce.
Toss sauce and pasta. Spoon into baked crust.
Sprinkle with tomatoes, onions and Romano cheese.
Bake
15 to 20 minutes or until hot. Let stand 5 minutes
before cutting. Sprinkle with remaining 1 tablespoon
basil.
6
servings.
SERVE
WITH: What a delicious way to use up any leftover
French bread you have. It makes a toasted crust
for this creamy pasta pie. Just add a vegetable
or salad, and your meal is complete.
1
Serving: Calories: 430 (Cal. from fat: 225), Fat:
25g (Saturated: 13g), Cholesterol: 60mg, Sodium:
540mg, Carbohydrate: 39g, Protein: 14g.
[Betty
Crocker, Comfort Casseroles, January 2001]
|
