Nonna’s and Mamma’s Meat/Macaroni Pie

Name: Nonna’s and Mamma’s Meat/Macaroni Pie
Yield: 6 people
Cuisine: American
Ingredients: 1/2 pound par cooked cavatappi; 2 pounds galbana ricotta cheese; 1 pound finely shredded Italian five cheese blend; 1/4 pound diced pancetta; 1/4 pound diced prosciutto; 1/4 pound diced sopressatta; 1/4 pound diced salami; 12 whole whisked eggs; 1 teaspoon Italian seasoning; 1/4 stick garlic herb butter

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

This recipe is a fusion of my grandmothers meat pie and my mothers macaroni pie. I decided to fuse them one day as I didn’t have the ingredients on hand to make and roll out my grandmothers pie crust which is how you do a traditional meat pie. Voila a new pie is born!

Wendy S. Geiss @wendyg

Madeira Beach, Florida, United States

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Ingredients

6 people

1/2 poundpar cooked cavatappi
2 poundsgalbana ricotta cheese
1 poundfinely shredded Italian five cheese blend
1/4 pounddiced pancetta
1/4 pounddiced prosciutto
1/4 pounddiced sopressatta
1/4 pounddiced salami
12whole whisked eggs
1 teaspoonItalian seasoning
1/4 stickgarlic herb butter

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Steps

1

Liberally grease two pie tins or a half sterno tin with garlic herb butter
2

Mix all other ingredients except cavatappi using up to 12 eggs if not stretching ricotta cheese sufficiently
3

Evenly split cavatappi between each pie tin or all in one half sterno tin
4

Evenly split mixing bowl ingredients between each pie tin or all in one sterno tin and lightly mix cavatappi in the tin(s) ingredients
5

Preheat oven to 350 degrees for 15 mins.
6

Cover both pie tins or sterno tin and bake for approximately 30 mins or until a knife comes out clean when poked in middle
7

Remove covers and let tops brown about 15 mins
8

Serve hot or room temperature in slices