

Tortiglioni Pasta Pie………
By Simon Heart Recipes>Sharing, Romance, Sharing, Signature Dish, Simple Supper, store-cupboard, Vegetarian Italian
November 9, 2017
Little pasta tubes, standing upright, like soldiers on parade filled to top with a stunning vegetable ragu, bursting with flavour, topped with hunks of ripped buffalo mozzarella & scatterings of grated pecorino, oven baked and served to the table, finished with handfuls of basil leaf, black pepper & toasted pine nuts...... Hungry !!!!!
A real family favourite, simple fun and super delicious....sometimes one pie is just not enough......
- Yields: 4-6 Hungry Mouths....
Ingredients
500 g Tortiglioni Dried, Cooked in rapidly boiling salted water, 9 minuites
6 Carrots Mediumn Finely Chopped
1 Onion Large, Finely chopped....
1 Head Of Celery, Finely chopped
1 Garlic bulb, Cloves peeled and smashed
1-2 Red Chillies, Seeded and chopped
2 Jars Flame Roasted Mixed Peppers In Olive Oil
Oregano, Sea Salt & Freshly Milled Black Pepper
3 Large Buffalo Mozzarella Balls, Ripped
2 Handfulls Pecorino, Finely grated
Fresh Picked Basil Leaves & Freshly Milled Black Pepper To Serve
Directions
Do it..... Oil a springform cake tin.... Stand the cooked pasta inside the tin, tubes upright, in a spiral.... Gently fry in the oil from the peppers, carrots, celery, onion, garlic & bay until soft tender in a large pan Add the flame roasted peppers, ripped bay, tomato purée & chopped tomatoes, chili, oregano, season to taste, reduce flame to a gentle blip for an hour or so.... Top with a splash of warm water if needed Oven on 180c Fill the pasta tubes, pressing down with your beautiful rich tomato & roasted pepper sauce... Bake for 30 minutes, halfway through baking scatter ripped mozzarella over the top, continue to bake.. Remove from tin onto a serving plate Serve with freshly grated pecorino, a twist of black pepper and fragrant picked basil leaves.... OMDays.... Delicious
We also created a meat version using finely minced Angus beef, fried with a few gulps of Worcestershire sauce.......
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