Baked Pasta Pie

Menu Part: 
Cuisine Type: 

Baked pastas are a welcoming way to beat the winter chill. In this twist on lasagna, Chef Storms combines short, tubular pasta with ground beef and creamy marinara sauce. The ingredients are pumped up with a variety of aromatic herbs, spices and sautéed vegetables, then baked in a springform pan. The result: a hearty, beefy pasta dish oozing with melted mozzarella—something to win over both kids and grownups!


Pasta filling:
1 lb. 5 oz. cellentani pasta
1 1/2 tbsp. olive oil
2 cups canned diced tomatoes, drained
1 1/3 cups fajita onions and peppers
1/3 cup sautéed mushrooms
2 tsp. minced garlic
1/4 tsp. dried oregano
1/4 tsp. red pepper flakes

Seasoned meat:
1 lb. 5 oz. ground beef
2 1/4 tsp. fennel seeds
1 1/2 tsp. kosher salt
1 1/2 tsp. minced garlic
1 1/2 tsp. coarsely ground black pepper
1/4 tsp. dried oregano
1/4 tsp. dried basil
1/4 tsp. red pepper flakes
1/4 tsp. sugar
Pinch ground allspice
4 oz. alfredo sauce
4 oz. marinara sauce
6 oz. sliced mozzarella cheese
8 oz. shredded mozzarella cheese

3 cups marinara sauce, warmed
1 tbsp. minced fresh parsley



  1. Prepare pasta filling: Cook pasta until just short of al dente; drain and drizzle with a little olive oil to prevent sticking.
  2. Place pasta flat on sheet trays or hotel pans and cool in blast chiller or walk-in. Store in sealed plastic bags or container; refrigerate and use within several hours.
  3. In sauté pan, warm olive oil. Add tomatoes, fajita mixture, mushrooms, garlic, oregano and pepper flakes; stir and cook until tender. Remove from heat and reserve.
  4. Prepare seasoned meat: In another sauté pan, combine ground beef, 1 tbsp. water, salt and all the seasonings. Cook over med. heat until meat is completely browned. Drain off excess fat.
  5. In hotel pan, mix together pasta, vegetables seasoned meat, alfredo sauce and marinara sauce. Evenly disribute all the ingredients.
  6. Spray vegetable oil on inside of 10-in. springform pan. Place 6 cups pasta filling in pan and tamp it down to level. Layer sliced mozzarella over surface; top with remaining 6 cups pasta filling and tamp down. Cover top with shredded mozzarella.
  7. Place pan on half sheet pan and bake in 350°F oven for 10 min. until cheese is golden. Refrigerate to cool completely.
  8. For service, cut around the inside edge of springform pan to remove pasta pie. Cut pie into six equal pieces. Put each portion into a service boat or bowl. Cover with plastic wrap and refrigerate.
  9. Per serving, to order: Microwave 1 portion, uncovered, for 2 min. Rotate bowl and microwave again for 1 1/2 min. Evenly ladle 1/2 cup warm marinara sauce on each portion and sprinkle with parsley.
Source: Chef John Storms; Barilla Foodservice

More From FoodService Director

Menu Development
spilled coffee beans glasses

Following an initial test at the end of May, Starbucks announced that more than 500 of its stores will be pouring nitro coffee by the end of summer. Capitalizing on the cold-brew coffee trend—which reached $7.9 million in sales in 2015 on 115% growth from the previous year, according to researcher Mintel—select U.S. cafes will give up the counter space to serve the creamy, nitrogen-infused java made from the cold-brew base. But how did nitro become the hottest new thing in coffee?

Bringing the bar to coffeehouses

It was the chrome double tap, similar to a bar’s beer tap, and the...

Ideas and Innovation
star wars storm trooper

My favorite event—because I’m kind of dorky—is our “May the fourth be with you” (aka “Star Wars”) day on May 4. The whole dining team dresses up, and we offer things like Chewbaklava, Boba Fettuccine and BB-8 Buckeyes. We had a guest cry because they got to take a picture with Chewy.

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

FSD Resources