Text 17750, 79 rader
Skriven 2014-10-05 08:34:36 av Dave Drum (1:261/38)
Ärende: BH+G 1467
=================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Meatball Pie
 Categories: Meatballs, Pasta, Cheese, Herbs
      Yield: 9 servings

      3 lg Eggs; lightly beaten
    2/3 c  Grated Parmesan cheese
      8 oz Packaged dried bucatini or
           - spaghetti
      3 c  Thin sliced sweet onion
      2 tb Butter
      1 c  Ricotta cheese
      2 tb Snipped fresh basil
           +=OR=+
      2 ts Dried basil, crushed
    1/4 ts Black pepper
      1 lb Frozen cooked Italian
           - meatballs; thawed
     26 oz Jar purchased tomato and
           - basil pasta or marinara
           - sauce
  1 1/2 c  Shredded mozzarella cheese
        sm Fresh basil leaves
           Shaved Parmesan cheese

  Grease a 10" springform pan. Line bottom of pan with
  parchment paper or foil. Grease parchment or foil; set pan
  aside. Or grease a 2-quart square baking dish.

  For pasta crust, in a small bowl stir together two of the
  eggs and the grated Parmesan cheese; set aside. In a large
  saucepan cook pasta according to package directions. Drain
  pasta; return to saucepan. Add egg mixture, tossing to
  coat. Press pasta mixture into bottom of prepared
  springform pan, building up side slightly. Set aside.

  Meanwhile, in a large skillet cook onions, covered, in hot
  butter over medium-low heat about 15 minutes or until
  onions are tender and lightly browned, stirring
  occasionally. Uncover; increase heat to medium. Cook about
  5 minutes more or until onions are golden brown, stirring
  occasionally. Remove from heat.

  Preheat oven to 350øF/175øC. In a small bowl stir together
  the remaining egg, the ricotta cheese, the snipped basil,
  and the pepper. Spread ricotta cheese mixture over pasta
  crust. Top with caramelized onions. Place springform pan
  on a large pizza pan or baking sheet (if using a baking
  dish, place it directly on the oven rack). Bake for 15
  minutes. Spoon 3/4 cup of the pasta sauce over layers in
  pan. Sprinkle with 1/2 cup of the mozzarella cheese.

  Toss meatballs with 3/4 cup of the pasta sauce and 1/2 cup
  of the mozzarella cheese. Arrange meatball mixture over
  layers in pan, forming a mound. Top with 1/2 cup of the
  remaining pasta sauce (reserve remaining pasta sauce and
  mozzarella cheese).

  Tent pie lightly with foil; bake for 45 to 50 minutes more
  or until heated through. Sprinkle with remaining
  mozzarella cheese. Let stand, uncovered, on a wire rack
  for 15 minutes. Using a serrated knife, cut pie into
  wedges. Garnish with basil leaves and shaved Parmesan
  cheese before serving. Heat and pass remaining pasta
  sauce.

  Better Homes & Gardens | October 2012

  MM Format by Dave Drum - 04 October 2012

  Uncle Dirty Dave's Archives

MMMMM

... The emotional value of garlic almost equals its culinary value-Art Grosser

--- BBBS/Li6 v4.10 Dada-1
 * Origin: Prism bbs (1:261/38)