Vegetable Pasta Pie

Serve cut into wedges with a tossed salad.

Serves: 8

Ingredients

2 cups Flour
Salt
3/4 cup Cold butter or margarine
2 cup Spiral pasta
2 med Red capsicum/pepper
2 med Yellow capsicum/pepper
1 med Onion
2 Tbsp Olive oil
1 tsp Dried basil
1/4 tsp Black pepper
1 large Egg
470 g Cottage cheese (or ricotta)
315 g Frozen chopped spinach
250 g Mozzarella, shredded
1 cup Spaghetti sauce

Method

  1. In a medium bowl mix flour and 1/2 tsp salt. With pastry blender or 2 knives cut in butter/margarine until mixture resembles coarse crumbs. With a flat bladed knife gradually cut in 5-6 Tbsp cold water into flour mixture until pastry is just moist enough to hold together, shape into a ball, cover with plastic wrap. Refrigerate for 30 mins.
  2. Prepare pasta according to package directions, yet do not add salt to the water; drain and set aside.
  3. Meanwhile, cut capsicum into 2 1/2 cm pieces and chop onion. In med. fry pan heat olive oil, cook onion until tender yet still crisp. Add capsicum, basil, black pepper and 1/4 tsp salt and cook, stirring occasionally, until vegetables are tender.
  4. In a cup beat the egg, reserve 1 Tbsp of beaten egg and set aside.
  5. In another medium bowl mix remaining egg with cottage cheese, spinach and 1/4 tsp of salt, set aside.
  6. Preheat oven to 200 degrees Celsius. Grease 23cm x 6cm round springform pan.
  7. Cut pastry into 2 parts. Roll out bottom pastry (on lightly floured surface) to approximately 40 cm round so that when placed into the greased pan it will overhang slightly.
  8. Sprinkle bottom crust with 1/2 the mozzarella cheese, Top with 1/2 the sauteed capsicum mixture, spread with 1/2 the cottage cheese/spinach mixture, top with spaghetti sauce, the pasta, sprinkle with remaining mozzarella, top with remaining capsicum mixture, then the remaining cottage cheese/spinach mixture.
  9. Roll out remaining pastry to 28 cm round. Place over filling allowing to overhang pan slightly. Fold overhanging pastry toward center, pinching pastry all around to make a stand up edge; flute. Cut slits in top crust to allow steam to escape during baking.
  10. Brush top and edge with reserved egg. Bake 55-60 mins. until crust is golden and filling is hot.
  11. Allow to cool 5 mins for easier slicing. Remove side of springform pan to serve.

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