Pasta Pie

Aug 21, 2012 @ 4:26 PM
Posted by Celine Cossou-Bordes, Special Contributor

Nutrition

Cal/Serving: 690
Daily Value: 34%
Servings: 6

Low-Carb
Sugar-Conscious

Fat	45g	69%
Saturated	27g	135%
Trans	0g	0%
Carbs	29g	10%
Fiber	1g	5%
Sugars	2g	0%
Protein	41g	83%
Cholesterol	260mg	87%
Sodium	973mg	41%
Calcium	878mg	88%
Magnesium	59mg	15%
Potassium	301mg	9%
Iron	2mg	11%
Zinc	5mg	33%
Vitamin A	1400IU	28%
Vitamin C	0mg	0%
Thiamin (B1)	0mg	11%
Riboflavin (B2)	1mg	38%
Niacin (B3)	1mg	6%
Vitamin B6	0mg	12%
Folic Acid (B9)	45µg	11%
Vitamin B12	1µg	24%
Vitamin D	1µg	0%
Vitamin E	1mg	4%
Vitamin K	4µg	4%
Fatty acids, total monounsaturated	13g	0%
Fatty acids, total polyunsaturated	2g	0%

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Here's an easy, savory pie that's perfect for an on-the-go lunch. Ricotta, coppa, and salami give this delicious pie an Italian touch, and since the rest of the ingredients are probably already in your pantry, this recipe keeps the shopping to a minimum.

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INGREDIENTS

1/2 cup ricotta
3/4 cup shredded 3-cheese blend
3 slices Italian coppa, or any ham of your choice, shredded
3 slices salami of your choice, shredded
4 eggs, beaten
Pinch of salt
Pinch of pepper
1 teaspoon fresh thyme
2 cups cooked spaghetti or angel hair pasta
Cooking spray or vegetable oil, for the pie pan

DIRECTIONS

Preheat the oven to 375 degrees.

In a large bowl, mix the ricotta, shredded cheese, coppa, salami, eggs, salt, pepper, and thyme. Add the pasta and mix well. Lightly oil a deep 9-inch pie pan. Pour the pasta mixture into the pie pan. Bake until the top is brown and the pie is set, about 20 minutes. Let cool slightly before cutting into wedges. Eat warm, cold, or at room temperature.