Don’t let the holiday-ish name of this pie fool you….. this can (and should!) be made throughout the year.
And in my opinion, as often as possible.
Because pasta = happiness :)
Easter Pasta Pie – adapted from epicurious
1 small onion, minced
8 ounces baby peas
12 ounces fresh mushrooms, any type, thinly sliced
1 garlic clove, minced
1/4 cup homemade breadcrumbs, toasted
7 tablespoons butter
1/4 cup all-purpose
3 cups milk, warmed
1 pound tagliolini, or other fresh thin egg noodles
1/2 cup vegetable stock
1/2 cup grated Parmesan cheese
12 ounces burrata or mozzarella cheese, diced
In a small sauté pan, heat 1 tablespoon oil over medium-high heat. Cook the onion until softened, about 5 minutes. Add the peas and a few tablespoons of water, and cook until the peas are tender, about 5 minutes. Season with salt and pepper; set aside in a bowl.In the same pan, heat 2 more tablespoons oil over high heat. Cook the mushrooms and garlic for a minute or two, until tender. Season with salt and pepper; set aside.Preheat the oven to 350°F (175°C). Butter a 9-inch nonstick springform pan and dust it with breadcrumbs.In another small pot, make béchamel: Melt 4 tablespoons of the butter over medium heat, stir in the flour, and cook, stirring constantly with a wooden spoon, until smooth. Add the milk and bring it to a boil, stirring until thick, about 2 minutes. Season with salt and pepper. Set aside.
Boil the pasta in salted water for 3 minutes less than the package directs. Drain and toss with the stock.
Layer the bottom of the prepared baking pan with one third of the pasta. Dot with one third of the béchamel, sprinkle it with 2 to 3 heaping tablespoons Parmesan, scatter on all of the pea mixture, then scatter on one third of the diced cheese. Spread out a second level layer of pasta, dot with one third of the béchamel, sprinkle with 2 to 3 heaping tablespoons Parmesan, and scatter on all the mushrooms, ham, and remaining diced cheese. Top with the remaining pasta and any unabsorbed remaining stock, pressing down to compact the layers. Dot the top with the remaining béchamel, Parmesan, breadcrumbs, and remaining butter, very thinly sliced.
Bake for about 25 minutes, until the pie is set and golden. Let it rest until it comes to room temperature before slicing.