3 Cheese Alfredo Pasta Pie is a dish I created because I wanted a creamy pasta dish, but also something a little different. As I was searching the internet for something to inspire me, I cam across a few recipes for Pasta Pie, they looked great, but they had had a tomato based sauce. Not what I wanted at all. They did inspire me though.
My inspiration led me to the kitchen and I started digging around my pantry for some fantastic ingredients. I found some great Mueller’s Pot-Sized Pasta and some Italian bread crumbs. That is when it hit me! Why not make a Pasta Pie that had a bread crumb crust?
Now for the sauce! I found some cream cheese, fresh parmesan cheese and some mozzarella (I always have a lot of cheese in my refrigerator!). The vegetable bin offered me broccoli, mushrooms and onions. The 3 Cheese Alfredo Pasta Pie was coming together in my mind – now to get it in the oven!
I knew that I wanted to be able to showcase the pie, so I chose to use a spingform pan. I was excited to think that I would be able to take the sides off the pan and show the layer of bread crumb crust and all the veggies too! Now I was ready to put this baby together. I just love it when a recipe seems to create itself, don’t you?
- 1/2 pound Mueller's Pot-Sized Spaghetti
- 4 oz cream cheese
- 1 cup milk
- 1/4 cup butter
- 1 egg, beaten
- 1 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 head broccoli, chopped and steamed
- 1 cup mushrooms
- 1/2 onion, chopped finely
- Salt and pepper to taste
- 2 cups Italian Bread Crumbs
- 1/2 cup butter melted
- Preheat oven to 350 degrees.
- Cook the Mueller's Pot-Sized Pasta according to directions.
- Melt butter in a medium, non-stick saucepan over medium heat. Add onions and mushrooms and sauté until the onions are translucent.
- Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan, salt and pepper. Remove from heat when sauce reaches desired consistency. Slowly add the beaten egg, stirring constantly so the egg becomes part of the sauce.
- When the pasta is finished cooking, drain and add to the sauce. Add steamed broccoli and m ix well.
- For the crust - Add melted butter to the bread crumbs and mix well. Press the mixture in the bottom of the Springform pan. Bake at 350 for about 10 minutes.
- When the crust is ready, pour the pasta mixture in the pan. Press down to compact it. Top with the mozzarella cheese.
- Bake for 30 minutes. Let the pie rest for about 5 - 10 minutes. Use a knife to loosen the pie from the edges of the pan before you remove the sides.
Mueller’s Pasta asked me about one of my favorite short cuts. I was happy to give them one, but found it hard to come up with just one! The one I use the most is to chop off the head of a stalk of celery and pop it in a ziploc bag and freeze it. Just like that, quick and simple.. When I am ready to make a pot of homemade stalk, there it is! Check out my tip at the Mueller’s Facebook Page. I would love a vote and you could win $500!
Thinking about short cuts got me curious to know what other home cooks use as short cuts, so I asked a few of my blogging buddies and here it what they shared.
Shanna from Just Us Four said, ” I use shredding scissors to cut my herbs:
Marcy from Streching a Buck said, “Brown ground beef/meat ahead of time and freeze in meal size portions for later. Also saves money if you get a great bulk price on meat.”
Erin from For Him and My Family said, “Rice! Always keep cooked rice in your fridge and add it to things to make them go further. I use a wild rice blend. It goes in my meat while browning, in the scrambled eggs, in the soups, etc!”
Rebekah from Epicurean in D.C. said, “Buttermilk by mixing in lemon juice or vinegar. (About 1 tsp for 1/4 cup milk). Let sit 5-10 minutes, stir, and done.”
Natalie from Great Contradictions said, “Keep flaxseed meal (or chia) in the pantry for when you are out of eggs. 1 tbsp flaxseed meal plus 3 tbsp water equals one egg.”
Katrina from Enchanted Savings said, “Make brown sugar using 1 cup sugar and 1 Tbsp molasses.”
Alea from Premeditated Leftovers said, “Quickly dice bell peppers with kitchen scissors.”
Stephanie from The TipToe Fairy said, “Make cake mix taste like homemade by using buttermilk in place of the liquid.”
Autumn from Mama Challenge said, “Spraying Pam in a mixing bowl before making sticky dough makes for easier cleanups!”
I hope you will find this recipe one that your family will love. I also home you find all of the short cuts to be helpful. I would love to hear one of yours!
Just a reminder, I would really appreciate a vote at the Mueller’s Facebook page for the best Short Cut. Click HERE and you will go straight to my page! Thanks so much!
Latest posts by Cynthia (see all)
- Lentil soup with squash and kale; a vegetarian one pot meal - January 16, 2017
- Cinnamon Honey Sweet Potato Chips, a clean eating recipe - January 13, 2017
- This Is How We Roll Thursday #98 - January 12, 2017