Pasta Cake

I've shown you this before but for those of you who have not seen it, this one is for you! I am really busy cooking and baking today. I had all the harvest veggies from yesterday which I wanted to use while they are as fresh as possible. I am making yet another tian but I concocted something new which I think will make them much tastier, so I will show you tomorrow. I also decided to make an old recipe for crescent rolls which I have not made in years. I will show them too. They are some of the best rolls ever. So, today I give you: Pasta Cake. If you want to make something special for someone who loves pasta, this is it.


Start with some large tubular pasta. Boil until almost al dente. It will cook more in the oven so do not over cook it.


Place a container of ricotta in a bowl, add some fresh chopped herbs and some Parmesan cheese. Add 2 eggs to bind the mixture.


After you drain the pasta, place them in a bowl and sprinkle with a cup of Parmesan cheese.


Sorry about the head shadow. Place the pasta open ends up in a spring form pan.


Put the ricotta mixture in a pastry bag and pipe it in to fill the shells. Fill them about half full.


They will look like this.


They should be packed in rather tight.


Spoon spaghetti sauce over the top. I used my homemade ragu but you can use any type you like.


Shred some cheese. I use asiago, fontina and provolone. Again, you can use whichever you like best or a combination.


Spred it to cover the entire top.


Sprinkle Parmesan over top of the shredded cheese. Bake in a 350 degree oven until golden. It will take about 40 minutes.




You can serve this with extra sauce if you have any leftover.

Stop back tomorrow to see what I made today!

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