Dinner tonight!

[Guest guest]

Oh my Goodness! This is soooooooooo good! Next time I'm going to try it

with zucchini or squash. I used cheddar cheese (already had on hand), but I

think feta would be great too! Hubby even said this was a keeper. I do

have a question, do you I could freeze this? I was thinking before I bake

it, but I was worried about the eggs.

 

JJ

 

 

 

 

* Exported from MasterCook *

 

Penne, Broccoli and Mozzarella Pie

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 tablespoons italian-style dry bread crumbs

3 teaspoons olive oil

1 medium onion -- chopped

10 ounces frozen chopped broccoli -- 3 cups

6 ounces dry penne pasta -- 1 1/2 cups

4 large eggs

3/4 cup 1% low-fat milk

1/2 teaspoon hot pepper sauce -- up to 1 tsp

1 1/2 cups shredded smoked mozzarella cheese -- 5 oz

 

Bring a large pot of lightly salted water to a boil. Preheat oven to 350 F.

Coat 9 inch (1 1/2 quart) deep-dish pie pan with cooking spray. Sprinkle

with 2 tbsp bread crumbs, tilting to coat evenly.

 

In small bowl, mix together remaining 3 tbsp bread crumbs and 1 tsp oil.

Set aside.

 

In medium nonstick skillet, heat remaining 2 tsp oil over medium heat. Add

onion and cook, stirring often, until tender and light golden, 4 to 5

minutes. Set aside.

 

Place broccoli in strainer and rinse under cold running water to thaw.

Drain well and set aside.

 

Add pasta to boiling water; stir to prevent sticking. Cook, stirring often,

until barely tender, 5 to 6 minutes. Drain, rinse under cold running water,

then drain again. Set aside.

 

In large bowl, whisk together eggs, milk, hot sauce, and salt and pepper to

taste. Add cheese, reserved onion, broccoli and pasta; mix with rubber

spatula. Pour into prepared pan, spreading evenly. Sprinkle evenly with

reserved bread crumb mixture. (Pie can be prepared ahead to this point.

Cover and refrigerate up to 2 days. Bring to room temperature before

baking.)

 

Bake pie, uncovered, until top is lightly golden and filling is set, about

45 minutes. (Tip of knife inserted in center should come out clean.)

Transfer to wire rack and cool slightly. Cut into wedges and serve hot.

 

Source:

" Vegetarian Times December 2000 "

 

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Per Serving (excluding unknown items): 96 Calories; 6g Fat (51.8% calories

from fat); 6g Protein; 6g Carbohydrate; 2g Dietary Fiber; 126mg Cholesterol;

75mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1

Fat; 0 Other Carbohydrates.

 

NOTES : You can whip up this satisfying homemade alternative to take-out

pizza with just a few staple ingredients. Smoked mozzarella is a delicious

complement to the broccoli and pasta, but you can use regular mozzarella,

Monterey Jack or Cheddar - whatever you have on hand.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0