Savory Pasta Pie/Dressing

Laura Ashley


There's never enough pasta pie. This recipe was given to me by my mother, who served it at Thanksgiving as a dressing. Any time of year, my kids craved this not only with turkey but also with any chicken or ham dish. They would even have it as a main course, if possible. Traditionally, my mother would make this in two loaf pans but I have made it in just about every kind of baking dish I have. I hope you try this family crowd pleaser.

pinch tips: Perfect Pasta Every Time






1 Hr


1 Hr


1 lb
acini pepe or tubetini pasta, cooked al dente
3 Tbsp
1 c
flat leaf italian parsley leaves, well washed and chopped as fine as possible
3/4 c
romano cheese, grated
large egg. beaten well
2 Tbsp
milk, if necessary. i have never needed it but my mother always cautioned that if the mixture was too dry you could add it
salt and pepper, to taste

Directions Step-By-Step

Drain cooked pasta well, even splashing in a little cool water to stop the cooking process.
Combine butter with pasta turning occasionally until butter is melted.
Add all the parsley and cheese to the pasta mixture and stir well.
Salt and pepper to taste. Remember that the cheese is salty so beware adding too much. Generally, I just add a few twists of freshly cracked black pepper.
Add the beaten egg and stir quickly and well.
Firmly press pasta mixture into prepared loaf pans. You can use any shaped pan but for presentation, it's nice to make "slices."
Cover with aluminum foil (or if your baking pan has a cover, use it) and bake at 350 degrees for about 45 minutes. You will want the pie cooked through, as it has raw egg in it. Adjust the time to the depth of your baking pan.

About this Recipe

Regional Style: Italian
Dietary Needs: Vegetarian
Other Tag: Quick & Easy