Adriana's Pasta Pie
1 1/2 pounds ground beef
1/4 cup fresh parsley -- chopped
1 cup bread crumbs
1 small onion -- chopped
3 large eggs
1/2 cup parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups tubetti pasta (or baby shells) -- cooked
1/2 pound mozzarella cheese -- shredded
1/2 pound provolone cheese -- shredded
3/4 cup parmesan cheese -- grated
2 cups Adrinana's tomato basil sauce, recipe follows
Adriana's Tomato Basil Sauce:
1/3 cup olive oil
4 cloves garlic -- minced
1/2 teaspoon crushed red pepper flakes
56 ounces canned tomatoes
24 ounces tomato paste
56 ounces water
1 1/2 tablespoons salt
1 teaspoon ground pepper
3/4 cup sugar
1 cup whole fresh basil leaves
2 ounces romano cheese -- chunk
Mix crust ingredients gently to combine. Do not over mix. Put mixture into a lightly greased 10-inch pie plate. Shape meat to form a 1-inch thick crust.
Preheat the oven to 350 degrees F.
Mix filling ingredients and scoop into meat crust.
Bake for 1 1/2 hours. Let pie cool for 15 minutes before cutting into 8 pie slices. Top each slice with Adriana's Tomato Basil Sauce and sprinkle with a little Parmesan.
In large pot, cook garlic and red pepper flakes in oil on low heat for 3 to 5 minutes only. Add tomatoes, paste, water, all seasonings, and fresh basil. Bring to a boil and then reduce to low heat. Add the chunk of Romano cheese. Cook for 2 1/2 to 3 hours stirring often.
Recipe By: Mario Batali
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