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PASTA, CHEESE, AND TOMATO PIE
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
Make linguine and set aside
Preheat the oven to 375 ?F
Lightly grease and flour an 10-inch spring- form pan and set aside
Cook the linguine al dente
Drain, rinse under cold running water, and drain again
Return to the cooking pot and set aside
Meanwhile, heat the olive oil in a heavy 7- inch skillet over moderate heat for 1 minute
Add the onion and garlic and cook, uncovered, until the onion is soft, about 5 minutes
Add to the linguine along with the parsley, lemon juice, 1 teaspoon of the oregano, 1/2 teaspoon of the basil, and the pepper
Toss well
In a small bowl, combine the ricotta cheese, egg whites, 2 tablespoons of the Parmesan cheese, and the remaining oregano and basil
Add to the linguine and toss well
Turn half the linguine-cheese mixture into the prepared pan and press lightly over the bottom
Arrange half the tomato slices on top and sprinkle with half the mozzarella cheese
Repeat the layers, using the remaining linguine, tomatoes, and mozzarella
Sprinkle the remaining Parmesan cheese on top
Cover with aluminum foil and bake for 40 minutes or until set
Remove the foil and bake 5 minutes longer
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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