Ingredients with Measurements:
- 1 pound Cosacavaddu pasta
- 1 pound ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh basil
- 1/2 cup chopped fresh mint
- 2 garlic cloves, minced
- 3 eggs
- Salt and pepper to taste
- 1/2 cup breadcrumbs
- 1/4 cup olive oil
Special equipment needed:
- 9-inch springform pan
- Large pot for boiling pasta
- Mixing bowls
- Whisk
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the Cosacavaddu pasta in a large pot of boiling salted water until al dente. Drain and set aside.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, parsley, basil, mint, garlic, eggs, salt, and pepper. Mix well.
4. Add the cooked pasta to the cheese mixture and stir until well combined.
5. Grease the springform pan with olive oil and sprinkle breadcrumbs on the bottom and sides of the pan.
6. Pour the pasta mixture into the pan and smooth the top with a wooden spoon.
7. Drizzle the top with olive oil and sprinkle with breadcrumbs.
8. Bake for 45-50 minutes or until the top is golden brown and the filling is set.
9. Let the pie cool for 10 minutes before removing it from the pan.
10. Slice and serve.
- Time:
Preparation time: 20 minutes
- Cooking time: 45-50 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories per serving: 420
- Total fat: 22g
- Saturated fat: 9g
- Cholesterol: 140mg
- Sodium: 350mg
- Total carbohydrates: 34g
- Dietary fiber: 2g
- Sugars: 2g
- Protein: 21g
Substitutions for ingredients:
- Cosacavaddu pasta can be substituted with ziti or penne pasta.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Fresh parsley, basil, and mint can be substituted with dried herbs.
Variations:
- Add cooked ground beef or sausage to the pasta mixture for a meaty version.
- Add chopped sun-dried tomatoes or roasted red peppers for a burst of flavor.
- Use different types of cheese, such as mozzarella or fontina, for a different taste.
Tips and tricks:
- Make sure to cook the pasta al dente so that it doesn't become mushy in the pie.
- Grease the springform pan well to prevent sticking.
- Let the pie cool for 10 minutes before slicing to allow the filling to set.
Storage instructions:
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the pie in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the pie on a platter with a sprinkle of fresh herbs on top.
Garnishes:
- Garnish with fresh herbs, such as parsley or basil.
Pairings:
- Serve with a side salad or garlic bread.
Suggested side dishes:
- Caesar salad
- Roasted vegetables
- Garlic bread
Troubleshooting advice:
- If the pie is too dry, add a splash of milk to the pasta mixture before baking.
- If the pie is too wet, add more breadcrumbs to the pasta mixture before baking.
Food safety advice:
- Make sure to cook the pie until the filling is set and the top is golden brown.
- Store leftover pie in the refrigerator and consume within 3 days.
Food history:
- Cosacavaddu is a traditional pasta shape from Sicily, Italy.
Flavor profiles:
- Creamy, cheesy, and herbaceous.
Serving suggestions:
- Serve the pie as a main dish for lunch or dinner.
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Region: Italian