Tortiglioni Pasta Pie………

By Simon  , , , , , ,   

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....


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

2-3 Bay leaves, Ripped

1-2 Red Chillies, Seeded and chopped

2-3 Cans Chopped Tomatoes

2 Jars Flame Roasted Mixed Peppers In Olive Oil

3 tbsp Tomato Puree

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


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.......


0 Reviews