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Layered Pasta Pie
Ingredients
- 1 cup uncooked macaroni (3 1/2 oz.)
- 1 cup small curd cottage cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 lb. ground beef
- 1 cup spaghetti sauce
- 1 17 .25-oz. pkg. frozen puff pastry, thawed
- 1 1/2 cups mozzarella cheese (6 oz.)
- 1 12-oz. package frozen spinach soufflé, thawed
Essential Tools
- 9x13-inch springform pan
Directions
- Move a rack to the lowest position in the oven and preheat it to 425º.
- Grease a 9x13-inch springform pan.
- Cook and drain the macaroni as directed on the package.
- Toss the macaroni, cottage cheese, Parmesan cheese, and Italian seasoning together.
- Cook the beef in a 10-inch skillet over medium-high heat, stirring occasionally, until brown.
- Drain the beef and then stir in the spaghetti sauce.
- Roll each sheet of the puff pastry into a 14-inch square on a lightly floured surface.
- Fit one of the sheets in the bottom and up the side of the springform pan. Trim any overhanging pastry half an inch from the edge of the pan.
- Layer the beef mixture, 1/2 cup of the mozzarella cheese, and the macaroni mixture in the pan. Press lightly with the back of a spoon.
- Layer 1/2 cup of the mozzarella cheese, the spinach soufflé, and the remaining 1/2 cup mozzarella cheese on the macaroni mixture.
- Top with the second sheet of pastry. Trim any overhanging pastry 1 inch from the rim of the pan. Fold and roll the top edge over the lower edge of the pastry, pressing the edges together inside the rim of the pan. Flute as desired. Cut slits into the top of the pastry for steam to escape.
- Bake for 25–30 minutes or until the top is golden-brown.
- Cool in the pan on a wire rack for 15 minutes.
- Carefully remove the side of the pan. Let the pie stand for 15 minutes before cutting into wedges and serving.
