Pastied ( Baked Pasta)
by Rick Rega
(Mount Pleasant, PA)
My grandmother used to make the traditional Easter dinners that included brascioli with the hard boiled egg in the middle, easter pies with the ham,salmi, eggs and cheese and of course her Pastied that she made in her favorite cast iron frying pan. Here's my spin on her recipe.1/2 lb. Ziti Pasta
1/4 tsp. Black Pepper
1 tsp. Salt
3 1/2 cups 2% milk, can substitute skim or whole
2 tbp. Vegetable oil
1 heaping cup of grated Pecorino Romano cheese.
Cook pasta until slightly soft, about 3 minutes, drain and set aside.
In a large bowl combine eggs, salt, pepper and oil and whisk until smooth, add milk and blend, then add the cheese and whisk until blended.
Add pasta and fold gently, so you don't break the pasta, and coat the pasta with the mixture. Pour into a 9 x 13 coated(cooking spray)glass baking dish and place into a 350 degree oven and bake uncovered for 45 minutes or until golden brown on top.
Remove from oven and let stand for 10 minutes before serving.
This is a great side dish for your Easter dinner.
* Note: This dish is also great served cold from the fridge cut into serving squares. You can also add flavor by adding hot pepper flake, basil or additional black pepper to the mixture before baking.
As my grandmother used to say when she was calling us in for dinner. Mangia! mangia! macarone! Enjoy.