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

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