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Pasta Pie

Just the thought of pasta makes the mouth water! There are so many sizes, varieties, and sauces that it is challenging to choose. This one is for those who love to try challenging recipes. Recipe Source:

1 Hour

4 Servings

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How to do it

  • 400 grams cooked macaroni 

  • 10 grams unsalted butter

  • 10 grams all purpose flour

  • 100 ml milk

  • 1/2 tbsp of grated nutmeg

  • Salt to taste

  • Freshly grated Parmigiano-Reggiano, to taste

  • 100 grams cooked ground beef

  • 150 grams mix of cooked broccoli, carrots, and peas

  • Storebought shortcrust pastry or pie dough

  • Beaten egg, for brushing

  1. Preheat the oven to 180C

  2. Make the sauce: In a small pan, melt the butter and slowly stir in the flour to make a roux. Slowly whisk in the milk. You will start to see the mixture thicken. Add a pinch of salt, a pinch of nutmeg, and grated Parmigiano to flavor your béchamel.

  3. Fill the pie: Mix your leftover pasta, meat, and vegetables with the béchamel in a bowl. Add grated Parmigiano to taste.  Line a buttered high-sided baking dish, about 20 cm (8 in), with pastry (saving some for a pastry lid) and spoon the mixture in. Cover the top with your pastry lid and trim the sides. Brush with egg wash and punch holes with a fork to let out the steam while it bakes.

  4. Bake in the oven for 30 minutes until the top is golden. Let rest for 10 minutes, then slice and serve.

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