A frozen macaroni and cheese casserole
gets a tasty Mediterranean make-over.
Mediterranean Pasta
Pie
1 (40-ounce) package frozen family style
macaroni and cheese*
4 large eggs, lightly beaten
2 cups (8 ounces) Italian style shredded cheese
2 large red bell peppers, quartered
1 large sweet onion, quartered
1 (3.5-ounce) package pepperoni slices
2/3 cup sliced pimiento-stuffed olives
1/4 cup Italian-seasoned breadcrumbs
1 (16-ounce) jar marinara sauce
1/4 cup chopped fresh basil (optional)
- Thaw macaroni and cheese in microwave
at MEDIUM (50% power) 10 to 15 minutes.
- Stir together macaroni and cheese, eggs,
and cheese; set aside.
Arrange bell pepper, onion, and unseparated pepperoni on a rack
in a broiler pan.
- Bake at 500°F (260°C)
for 15 minutes, turning pepperoni after 8 minutes. Remove from
oven; cool and remove skin from bell pepper. Coarsely chop vegetables
and pepperoni; stir into macaroni mixture with olives. Spoon
mixture into a lightly greased 9-inch springform pan coated with
breadcrumbs.
- Bake at 375°F (190°C) for 1 hour and 15 minutes or until set. Let
stand 10 minutes.
- Stir together marinara sauce and, if desired,
basil. Serve with pasta wedges.
Makes 8 to 10 servings.
*2 (20-ounce) packages frozen macaroni
and cheese may be substituted.
Note: To make ahead, bake pie as directed;
cool and chill up to 8 hours. Bake, loosely covered, at 350°F (175°C) for 20 minutes.
