Ingredients Jump to Instructions ↓

  1. 8 ounce(s) rotelle or elbow macaroni salt 1 cup(s) bottled marinara or spaghetti sauce 1 package(s) (8-ounce, 2 cups) shredded part-skim mozzarella cheese 2 cup(s) all-purpose flour 3/4 cup(s) shortening or butter-flavor shortening 1 large egg 1 container(s) (15-ounce) part-skim ricotta cheese 1 container(s) (7-ounce) refrigerated pesto sauce 1/4 teaspoon(s) ground black pepper 1 tablespoon(s) grated Parmesan cheese ,

Instructions Jump to Ingredients ↑

  1. In saucepot, prepare macaroni as label directs, using 2 teaspoons salt in water. Drain macaroni; return to saucepot. Stir in marinara sauce and 1 cup shredded mozzarella; set aside. Meanwhile, in large bowl, combine flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 4 to 5 tablespoons cold water just until mixture holds together. Shape dough into a ball; set aside. In cup, lightly beat egg; reserve 1 tablespoon beaten egg for brushing on crust later. Place remaining egg in medium bowl; stir in ricotta cheese, pesto sauce, and pepper. On lightly floured surface, with floured rolling pin, roll two-thirds of dough into rectangle 2 inches larger all around than inverted 11" by 7" glass baking dish. Gently ease dough into baking dish, allowing dough to hang over edge. Sprinkle remaining 1 cup mozzarella cheese over bottom of dough in baking dish. Top with half of pesto mixture, all of macaroni mixture, then remaining pesto mixture. Preheat oven to 400 degrees F. Roll remaining dough into 12" by 8" rectangle; lift onto top of pie. Fold overhang under and pinch to form stand-up edge; flute. Cut slits in top of crust to allow steam to escape during baking. Brush top of pie with reserved egg; sprinkle with grated Parmesan cheese. Bake pie 40 to 45 minutes until crust is golden brown and filling is hot.


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