Pesto Bucatini Pie
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Additional Time
10 mins
-
Total Time
1 hr 20 mins
-
Servings
6 to 8 people
-
Course
Main Course
-
Cuisine
American
Pesto Bucatini Pie
Description
The Pesto Bucatini Pie starts by cooking bucatini pasta slightly under al dente. This pasta is tossed with a mixture of whole milk, grated Parmigiano-Reggiano, eggs, minced garlic, kosher salt, fresh ground black pepper, provolone, mozzarella, and pesto. The incorporation of beaten eggs with cheese and pesto helps bind the pasta into a custard-like filling once baked.
Transferred to a prepared springform pan, the top is finished with more provolone and mozzarella cheeses plus a drizzle of extra pesto to enhance the herbal aroma and cheesy crust. Baking at 425°F until golden and bubbly results in a set pie that holds together when sliced. The texture balances tender pasta with creamy cheesy custard and pesto's bright, piney notes.
This pie can be served warm and garnished with fresh basil. It pairs well with crisp salads or roasted vegetables. The approach offers a unique prepared pasta presentation that can be sliced like quiche or frittata, making it suitable for brunch, lunch, or dinner.
Ingredients
- 1 pound bucatini pasta
- 1 ½ cups milk whole
- 1 cup Parmigiano-Reggiano cheese plus extra for sprinkling, grated
- 3 egg lightly beaten, large
- 2 garlic minced, cloves
- 1/2 teaspoon kosher salt
- 1 pinch black pepper fresh ground
- 8 ounces provolone cheese freshly grated
- 4 ounces mozzarella cheese freshly grated
- ¾ cup pesto plus more for topping
- basil for serving, fresh
Instructions
- Preheat the oven to 425 degrees F. Spray a 9-inch springform pan with nonstick spray. I also like to wrap the bottom edges in foil, just so nothing leaks out!
- Cook the bucatini according to the pasta directions, shaving 1 to 2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.
- In a large bowl, whisk together the milk with the parmesan, eggs, garlic, pepper, salt, 1 cup of the provolone and half of the mozzarella. Stir until combined. Stir in ½ cup of pesto. Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the springform pan. Sprinkle the remaining provolone and mozzarella on top. Drizzle more pesto on top too.
- Bake the pie for 35 to 45 minutes, or until the cheese is golden and bubbly and the center is set.
- Remove the pie and let it cool for 10 to 15 minutes. Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more pesto, cheese for sprinkling and fresh basil.
User Reviews
Overall Rating
5
You'll Also Love
