Recipes

PASTA, CHEESE, AND TOMATO PIE
  • Ingredients
  • 1 full load of pasta dough made into linguine
  • 2 tablespoons olive oil
  • 1 medium-size yellow onion, chopped fine
  • 3 cloves garlic, minced
  • 1/4 cup parsley, minced
  • 2 tablespoons lemon juice
  • 1-1/2 teaspoons dried oregano, crumbled
  • 2 teaspoons dried basil, crumbled
  • 1/4 teaspoon white or black pepper
  • 3/4 cup part-skim ricotta cheese
  • 2 large egg whites
  • 1/4 cup freshly grated Parmesan cheese
  • 3 medium-size ripe tomatoes, sliced thin
  • 1/2 cup shredded part-skim mozzarella cheese
Directions
  1. Make linguine and set aside
  2. Preheat the oven to 375 ?F
  3. Lightly grease and flour an 10-inch spring- form pan and set aside
  4. Cook the linguine al dente
  5. Drain, rinse under cold running water, and drain again
  6. Return to the cooking pot and set aside
  7. Meanwhile, heat the olive oil in a heavy 7- inch skillet over moderate heat for 1 minute
  8. Add the onion and garlic and cook, uncovered, until the onion is soft, about 5 minutes
  9. Add to the linguine along with the parsley, lemon juice, 1 teaspoon of the oregano, 1/2 teaspoon of the basil, and the pepper
  10. Toss well
  11. In a small bowl, combine the ricotta cheese, egg whites, 2 tablespoons of the Parmesan cheese, and the remaining oregano and basil
  12. Add to the linguine and toss well
  13. Turn half the linguine-cheese mixture into the prepared pan and press lightly over the bottom
  14. Arrange half the tomato slices on top and sprinkle with half the mozzarella cheese
  15. Repeat the layers, using the remaining linguine, tomatoes, and mozzarella
  16. Sprinkle the remaining Parmesan cheese on top
  17. Cover with aluminum foil and bake for 40 minutes or until set
  18. Remove the foil and bake 5 minutes longer
  19. Cool for 10 minutes, then gently loosen the pie around the edges with a thin-bladed knife, remove the springform pan sides, and cut pie into wedges.


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