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Bucatini Pie with Marinara Sauce
PASTRY CHEF ONLINE16Ingredients
70Minutes
350Calories
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Ingredients
US|METRIC
10 SERVINGS
- 1 lb. mozzarella cheese (shredded plus another 2-3 oz for topping after baking, you can use pre-shredded--I did--but the pie will be gooier in a good way if you shred it yourself)
- 8 oz. ricotta cheese (either part skim or whole milk)
- 2 oz. parmesan reggiano (each finely shredded, or Grana and Asiago, or you can use 4 oz of either)
- 4 large eggs (beaten)
- 4 oz. milk (I used whole milk. Use what you have)
- 1 tsp. kosher salt (to taste)
- 1/2 tsp. ground black pepper (freshly, to taste)
- 1 tsp. herb mix (dried Italian, /seasoning, to taste)
- 6 oz. sopressata (small dice, regular or hot, or sub in cooked and crumbled hot Italian sausage or even pepperoni)
- 3 Tbsp. extra-virgin olive oil
- 2 Tbsp. butter
- 4 cloves garlic (lightly bruised/sort of crushed)
- 28 oz. tomatoes (whole, including the juices, San Marzano preferred)
- 1/2 tsp. kosher salt (to taste)
- 1/4 tsp. ground black pepper (freshly, to taste)
- pepper (flake, optional, depending if you want the sauce to have a bit of kick or not)
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NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories350Calories from Fat240 |
| % DAILY VALUE |
| Total Fat27g42% |
| Saturated Fat13g65% |
| Trans Fat |
| Cholesterol155mg52% |
| Sodium1000mg42% |
| Potassium350mg10% |
| Protein21g |
| Calories from Fat240 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber1g4% |
| Sugars4g |
| Vitamin A25% |
| Vitamin C20% |
| Calcium40% |
| Iron8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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