Tortellini Bolognese Pasticcio Pie
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Servings
6
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Calories
547 kcal
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Course
Main Course, Snacks, Lunch
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Cuisine
Mediterranean, Italian
Tortellini Bolognese Pasticcio Pie
Description
The Tortellini Bolognese Pasticcio Pie showcases fresh spinach and ricotta-filled tortellini mixed with a rich Bolognese sauce and grated Parmigiano Reggiano. A shortcrust pastry lines a springform pan, creating a crisp and buttery shell for the layered pasta and meat sauce filling. The tortellini are cooked al dente in beef broth before being combined with half the Bolognese. Layers of pasta and sauce alternate, topped with cheese, before baking. This layering creates a balanced texture with tender pasta enveloped in savory meat sauce and melted cheese, bordered by a flaky crust.
This pie is suitable as a main dish and can be sliced easily for serving. The use of spinach and ricotta tortellini adds a mild, creamy contrast to the meat sauce. Leftovers can be enjoyed cold or reheated, making it practical for meal prep or packed lunches.
According to the recipe notes, tortellini fillings can be varied to include traditional meat options like mortadella or prosciutto, allowing flexibility based on preference. Cooling the Bolognese before mixing and thickening any excess liquid ensures the filling binds well without becoming soggy. Greasing the pan well with oil and butter prevents sticking and helps achieve an even, golden crust.
Ingredients
- 400-500 g tortellini pasta I used fresh ready-made spinach and ricotta tortellini (see notes, 14-17oz
- 400-500 bolognese sauce I used leftover homemade Bolognese
- 2 g short crust pastry round sheets, 8oz
- 1 egg
- 140 g Parmigiano Reggiano cheese grated, or grana, 5oz
- 1 Lt beef broth 4.5 cups
Instructions
- Gather your ingredients pastry sheets brought to room temperature, warmed Bolognese, broth, grated cheese, an egg and tortellini.
- If the Bolognese sauce/ragu is very liquid, simmer it to make it thicker. Remove from the heat and allow to cool before mixing it with the tortellini.
- Pour the broth into a pot that is big enough to fit the tortellini. Bring the broth to a boil. Add a pinch of salt and then add the tortellini. Cook until very al dente (about 3 minutes for fresh tortellini). Then drain the broth and mix the pasta with ½ the Bolognese.
- Grease your spring form pan well with oil and butter. Then line the bottom and sides with one sheet of short crust pastry dough. Don’t cut off the extra pastry until the pie is almost ready to bake.
- Make a layer of tortellini with Bolognese, add some more meat sauce and some grated Parmigiano cheese on top. Then make another layer of pasta and sauce, plus more ragu and a generous sprinkling of cheese.
- Finally, place the second pastry sheet on top of the dish, cut off most of the extra dough, leaving enough to fold the edges of the two pastry sheets together to form a sealed border. Then, prick the top of the tortellini pasticcio with a fork and brush it with beaten egg yolk. Bake the pie in a preheated oven at 180°c (356°F) for about 30-40 minutes.
- The pie is ready when the pastry is golden and slightly crispy. If you think the top has cooked before the rest is ready, cover the pie in aluminium foil and cook for another 10 minutes. Allow your pasticcio to cool for at least 15 minutes before removing it from the pan.
- Remove the sides of the spring form pan. Place a plate on top of the pie and carefully flip it over. The pie should release from the cake pan base without a problem. Then place another plate on top of the bottom of the pie and flip again. Serve cut into slices.
Notes
- Leftovers keep well in a sealed container in the fridge for 2 to 3 days.
- The pie is tasty when served cold or after reheating in the microwave.
- While the recipe uses spinach and ricotta tortellini, you can substitute with traditional Bolognese-filled tortellini or others with mortadella or prosciutto crudo for different flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 547 kcal
% Daily Value*
| Calories | 547kcal | 27% |
| Carbohydrates | 39g | 13% |
| Protein | 30g | 60% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 132mg | 44% |
| Sodium | 1026mg | 43% |
| Potassium | 212mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 341IU | 7% |
| Calcium | 388mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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