Pasta Pie

Freshly cooked noodles are best, but leftover pasta can also be used in this pie.

Servings: 4-6

Ingredients

1/2 recipe pie pastry
3 eggs, well beaten
1 cup milk
1 tsp. salt
1/4 tsp. freshly ground white pepper
3 cups drained, cooked noodles, or 2 cups drained, cooked noodles plus 1 cup drained cooked spinach, peas or onions
1/2 cup freshly grated Parmesan cheese

Steps

Preheat oven to 450° F.

Line a deep, 9-inch pie pan with pie pastry for a 9-inch shell. Trim the edges and prick the bottom and sides generously with a fork. Bake in a preheated 450° F. oven for 12 minutes. Remove and let stand until cool.

Reduce oven temperature to 325° F. Beat together eggs, milk, salt, and pepper. Add the noodles (and vegetables) and mix well. Pour mixture into the cooled pie shell and sprinkle with grated Parmesan. Bake in a preheated 325° F. oven for 45 minutes, or until firm.

Cut into wedges to serve.