An “old country” recipe: Macaroni pie
Turn out celebrated Italian dishes in your own kitchen! Specialties from every region of Italy are yours for the making in The Italian Cook Book by Maria Luisa Taglienti… from appetizers to desserts, plus wonder pasta dishes like “Macaroni Pie.” (Condensed from Original Recipe).
Macaroni pie
Ingredients
- 1 pound Ann Page elbow macaroni
- 2 10-ounce packages pie crust mix
- 1 egg
- 31 ounces Ann Page spaghetti sauce
- 1-1/2 cups grated Parmesan cheese
- 3 tablespoons butter
- 2 tablespoons milk
Instructions
- Cook and drain macaroni.
- Prepare pie crust, substituting egg for part of the water.
- Line 3 quart casserole with 2/3 of the pastry.
- Combine macaroni with sauce, cheese and butter, pour into pastry-lined casserole dish.
- Roll out remaining pastry for top crust; cut several slits to allow steam to escape.
- Place pastry on filling; trim edges, pinch together, and flute.
- Brush lightly with milk.
- Bake 375 (F), 35 to 40 minutes.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 668Total Fat: 35gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 59mgSodium: 1386mgCarbohydrates: 71gFiber: 6gSugar: 10gProtein: 18g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
ANOTHER MACARONI WONDER: How to make a macaroni & cheese pizza (1983)
