Oh hello! I made you a pie — a pie of pasta. Can we still be friends?
Trust me on this one.
If you’re wondering who I am and where the pasta-hating version of me went, I’ll admit I was skeptical too. Eddie was skeptical. Max was probably skeptical, but at least he was happy I wasn’t putting something green on his high chair tray.
Something strange is happening: I’ve committed to kale salad every day of December and, surprisingly, I’ve started enjoying tomato-sauce-based dishes and other Italian-style foods — which used to be my least favorite cuisine. Now I actually want to make dishes like this multiple times a week. WHAAAAT is happening?
My grandma told me once when I was about eight and complaining about spaghetti that taste buds change over time. I’ve seen it happen with brussels sprouts and kale, but I never expected it with tomato sauce.
Pause for a moment to admire this almost-burnt, cheesy crust.
I’m swooning. When I was a kid I always peeled the burnt, bubbly cheese off the top of the frozen mac and cheese the second it came out of the oven — burning my mouth in the process, but it was worth it. Did you do that in the 80s or 90s?
On another note, Eddie might divorce me because I can’t stop singing the entire Pentatonix Christmas album around the house. I’m terrible at the vocal tricks, don’t know all the words, and end up repeating the same lines over and over — or making noises that are definitely not singing. It’s a problem I can’t fix: their songs are addictively catchy and have become earworms.
Best for me. Worst for Eddie. He’ll get over it.
Back to pasta pie.
This sauce is inspired by Marcella Hazan’s version with crushed tomatoes — with one delicious twist: brown butter. Yes, the sauce calls for butter, so I just browned it first. It’s simple and makes sense: brown butter adds a nutty depth that elevates the tomatoes.
I’ve seen pasta pies in food magazines for a few years (I was inspired by a food and wine version) and the idea of slicing pasta seemed odd at first. While assembling bucatini in a springform pan I kept thinking this was crazy. But once baked, it’s essentially like eating a bowl of spaghetti — only better because it’s bound together by cheese. Fontina, provolone, parmesan — one cheesy pie of noodles.
The tomato-to-pasta ratio is lower than in a typical bowl of spaghetti, so the result is rich and very satisfying. One slice goes a long way; it’s decadent and cheesy. If you need someone to split portions with, Eddie is probably your man — he once ate six slices of cake in a single day.
Cheesy Bucatini Pie with Mini Meatballs
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Ingredients
cheesy bucatini pie
- 1 pound bucatini pasta, cooked according to directions
- 3 large eggs, lightly beaten
- 1 1/4 cups milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup finely grated parmesan cheese
- 8 ounces fontina cheese, freshly grated
- 8 ounces provolone cheese, freshly grated
- basil leaves for topping
mini meatballs
- 1 pound lean ground beef
- 1 large egg, lightly beaten
- 1 tablespoon olive oil
- 1/3 cup romano cheese
- 2 garlic cloves, minced
- 1/4 cup panko bread crumbs
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 (28-ounce) can crushed tomatoes
- 1/2 sweet onion, diced
- 1/2 teaspoon italian seasoning
- 4 tablespoons unsalted butter
Instructions
cheesy bucatini pie
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Preheat the oven to 425°F. Butter the inside of a 9-inch springform pan and set aside.
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In a large bowl, whisk the eggs and milk with salt and pepper. Add the cooked pasta, parmesan, and most of the fontina and provolone, reserving a little for the top. Transfer the mixture to the springform pan, sprinkle with the remaining cheese, and bake 40–45 minutes until golden and set. For extra bubbly cheese, broil briefly. Serve with the meatballs and sauce.
mini meatballs
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In a large bowl combine beef, egg, oil, romano, breadcrumbs, garlic, salt, pepper, basil and oregano. Mix gently and form teaspoon-sized meatballs (about 1/2 inch). This yields roughly 30 meatballs.
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Heat a skillet over medium-high and add olive oil. Brown meatballs on all sides, then transfer to a bowl. Sauté onions in the same skillet until soft, add crushed tomatoes and italian seasoning, reduce to low and simmer.
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In a small saucepan, melt butter over medium heat and whisk until it browns and develops nutty bits, about 2–3 minutes. Pour the brown butter into the crushed tomatoes, cover, and cook 15 minutes. Return meatballs to the sauce and simmer another 15–20 minutes. Serve sauce and meatballs over the bucatini pie.
Notes
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I appreciate you so much!
I’ll leave you with that.