Vegetable Pasta Pie Recipe: A Wholesome and Hearty Delight
If you’re looking for a comforting and hearty meal that’s full of vegetables and has a touch of warmth for a cozy dinner, this Vegetable Pasta Pie recipe is exactly what you need. It’s an enduring favorite that brings together the best of pasta, vegetables, and a deliciously crispy crust. This vegetable-packed dish is perfect for those who enjoy savory pies with a wholesome twist. Whether you’re planning a family dinner or preparing a special treat, this dish is sure to please.
This particular recipe has a history—originally made with ricotta, I’ve made a couple of simple swaps that enhance the texture and flavor. I replaced the ricotta with cottage cheese for a lighter, yet creamy filling, and I opted for a cast iron skillet to give it that rustic, hearty feel. The combination of wholemeal flour in the crust, along with wholemeal pasta and low-fat cheeses, makes it feel even more substantial and nourishing. Serve it with a fresh tossed salad, and you’ve got a satisfying meal that’s sure to be loved by all.
Recipe Summary:
- Category: Savory Pies
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Servings: 8
- Calories per Serving: 694.1 kcal
- Cuisine: Vegetarian, Comfort Food
Ingredients
The ingredients come together to form a delicious, hearty pie with a flavorful filling of pasta, vegetables, and cheese. Here’s what you’ll need:
| Ingredient | Quantity |
|---|---|
| Plain Flour | 2 cups |
| Salt | 1/2 tsp |
| Shortening | 3/4 cup |
| Rotelle Pasta | 2 cups |
| Rotini Pasta | 2 cups |
| Onion | 1 medium |
| Olive Oil | 2 tbsp |
| Dried Basil Leaves | 1 tsp |
| Ground Black Pepper | 1/4 tsp |
| Egg | 1 |
| Part-Skim Ricotta Cheese | 1 cup |
| Frozen Chopped Spinach | 1 cup |
| Part-Skim Mozzarella Cheese | 1 cup |
| Marinara Sauce | 1 cup |
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 694.1 kcal |
| Total Fat | 38.7 g |
| Saturated Fat | 14.3 g |
| Cholesterol | 80.2 mg |
| Sodium | 610.2 mg |
| Carbohydrates | 59.5 g |
| Fiber | 6.1 g |
| Sugar | 5.9 g |
| Protein | 29 g |
Instructions
The method for this Vegetable Pasta Pie involves creating a crust, preparing the filling, layering everything together, and baking it to perfection. Follow these steps for a satisfying and delicious dish.
1. Make the Pie Crust
Start by making the crust for the pie. In a medium-sized bowl, combine the plain flour and 1/2 teaspoon of salt. Using a pastry blender, cut in the shortening until the mixture resembles coarse crumbs. Gradually stir in 5 to 6 tablespoons of cold water using a fork until the dough is just moist enough to hold together. Shape the dough into a ball and cover it with plastic wrap. Place the dough in the refrigerator while you prepare the rest of the dish.
2. Prepare the Pasta
Cook the rotelle and rotini pasta according to the instructions on the package. Be sure not to add salt to the water. Once cooked, drain the pasta and set it aside.
3. Cook the Vegetables
While the pasta is cooking, prepare the vegetables. Cut the red and yellow peppers into 1-inch pieces and chop the onion. Heat the olive oil in a 12-inch skillet over medium heat. Add the chopped onion and cook until it’s tender and crisp. Then, add the red and yellow peppers, dried basil leaves, black pepper, and 1/4 teaspoon of salt. Stir occasionally until the vegetables are soft and tender.
4. Prepare the Ricotta Mixture
In a small cup, beat the egg slightly. In a separate medium bowl, combine the beaten egg with the ricotta cheese, frozen spinach, and another 1/4 teaspoon of salt. Mix well to combine everything into a smooth filling.
5. Preheat the Oven
Preheat your oven to 400°F (200°C). Grease a 9-inch springform pan and allow the dough to hang slightly over the sides. This will help create a beautiful crust once baked.
6. Layer the Pie
Begin assembling the pie by sprinkling half of the mozzarella cheese on the bottom of the prepared crust. Next, layer half of the sautéed pepper mixture over the cheese. Spread half of the ricotta mixture on top of the pepper mixture, then spoon over the marinara sauce. Add the cooked pasta on top, followed by the remaining mozzarella cheese, the rest of the sautéed peppers, and finally the remaining ricotta mixture.
7. Roll Out the Top Crust
Roll out the remaining dough into an 11-inch round shape. Place it over the filled pie, allowing the dough to hang slightly over the edges of the pan. Fold the overhanging dough toward the center, pinching it all around to form a raised edge. Flute the edges to create a beautiful finish. Cut several slits in the top crust to allow steam to escape during baking.
8. Brush the Crust with Egg
Brush the top and edges of the crust with the reserved egg. This will give the crust a golden color and a lovely shine when baked.
9. Bake the Pie
Bake the pie for 55 to 60 minutes, or until the crust is golden brown and the filling is hot and bubbly. Let the pie cool for about 5 minutes to make it easier to slice.
10. Serve and Enjoy
Once cooled slightly, remove the springform pan’s sides. Slice the pie into wedges and serve. This pie is hearty enough for a full meal, and one slice is usually sufficient for one serving.
Tips for Variations and Substitutions
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Crust Options: For an even heartier crust, you can use wholemeal flour as I did, which will give the pie a richer and more wholesome texture. You could also consider using store-bought pie crust if you’re short on time.
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Vegetable Variations: Feel free to use other vegetables such as zucchini, mushrooms, or carrots in place of the peppers. Roasted vegetables also work well in this dish.
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Cheese Substitutes: You can swap the part-skim ricotta with cottage cheese or another light cheese to reduce fat content. If you’re dairy-free, opt for vegan cheeses and egg replacers.
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Add Protein: If you’d like to add more protein, you can include some cooked chicken, turkey, or tofu to the filling mixture.
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Wholemeal Pasta: For an even more wholesome twist, use wholemeal pasta, which pairs beautifully with the other ingredients and gives the dish extra fiber.
Why You’ll Love This Recipe
This Vegetable Pasta Pie is a perfect balance of flavors and textures. The combination of creamy ricotta, savory sautéed vegetables, and hearty pasta makes it a comforting dish that everyone will enjoy. Whether you’re looking for a nutritious vegetarian meal or simply want something different from your typical dinner rotation, this pie delivers.
The versatility of this recipe allows for many variations based on personal preferences or dietary restrictions, while still maintaining the integrity of its original flavor. The crispy crust adds a satisfying crunch that complements the tender, cheesy filling. Whether you serve it with a side salad or on its own, this Vegetable Pasta Pie is sure to become a new favorite in your recipe collection.
Enjoy making and sharing this delicious Vegetable Pasta Pie with your loved ones, and don’t forget to experiment with different ingredients to make it your own!
