Pesto Bucatini Pie.
This pesto pasta pie is super delicious, satisfying and fun to eat! Bucatini is mixed with a cheesy filling and your favorite pesto and then baked until it comes together with the crunchiest outside. Serve alongside a salad and enjoy!
Now this is a pie that I can get behind!
This pesto bucatini pie is super delicious and easy to make. A savory pasta baked into a pan with fresh pesto and cheese, until the top is super crunchy and crispy and the inside is rich, tender and melty.
Um hi, yes I’m back with another pasta pie!
I’ve made two in the last decade which seems like, well, quite a few for putting pasta in pie. It’s not like an everyday thing, you know?
Yet here I am with another version so, let’s just go with it.
A pesto version!
It’s the last full week of summer here and my herbs are still going strong. I know it won’t last much longer so I am looking for all the ways to use up my basil. I will definitely make pesto and freeze it in batches, but in the meantime I’m taking some of these last summer flavors and incorporating them into our dinners.
Like this! Pesto pasta pie. Music to my ears.
I’ve made a mini meatball bucatini pie and a cacio e pepe pie – both of which are outstandingly delicious. They are decadent and wonderful, also kind of fancy but not hard to make. They are a good family meal because they can feed multiple people when served with a big greens salad and/or roasted broccoli.
Plus, a pasta pie is super satisfying. Life major comfort food.
This is not difficult to make! The key is using a springform pan. I highly suggest place a piece of foil around the bottom of your pan *just in case* you have any pasta pie spillage, but I will tell you in all my years of making these, I’ve never had it leak out the bottom.
To make it, cook the pasta first. I love bucatini because it’s such a thick noodle. You can use another cut of pasta here, but I find that long noodles work best.
The filling is pretty basic: milk, cheese, eggs, pesto. Yes, you can also use a store-bought pesto here too if you have a good one.
Everything goes into the pan! The filling and the pasta, mixed together and pressed into the springform pan. It’s that easy!
I like to dollop more pesto on top of the pie before baking. Then bake and the end result is this super crunchy, crisp top. And sides!
Oh yes, the crunchy sides and topping may be my favorite part. Think of the most delicious crisp cheese that burns onto your pan or skillet when cooking – that is what the top and sides taste like. Amazing!
You do need to let the finished product sit for a bit and set – sort of like you would with lasagna. After that, slice and serve with parmesan, more pesto, basil, everything you love. This is where I pair it with a big salad or something lighter to balance everything out.
Favorite part? You can use any pesto for this! Any flavor would work here. Sun dried tomato? Go for it. Kale pesto? Yes.
Now it’s pasta pie for dinner!
Pesto Pasta Pie
Pesto Bucatini Pie
- 1 pound bucatini pasta
- 1 ½ cups whole milk
- 1 cup grated parmigiano-reggiano cheese, plus extra for sprinkling
- 3 large eggs, lightly beaten
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1 pinch fresh ground black pepper
- 8 ounces provolone cheese, freshly grated
- 4 ounces mozzarella cheese, freshly grated
- ¾ cup pesto, plus more for topping
- fresh basil, for serving
- Preheat the oven to 425 degrees F. Spray a 9-inch springform pan with nonstick spray. I also like to wrap the bottom edges in foil, just so nothing leaks out!
- Cook the bucatini according to the pasta directions, shaving 1 to 2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.
- In a large bowl, whisk together the milk with the parmesan, eggs, garlic, pepper, salt, 1 cup of the provolone and half of the mozzarella. Stir until combined. Stir in ½ cup of pesto. Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the springform pan. Sprinkle the remaining provolone and mozzarella on top. Drizzle more pesto on top too.
- Bake the pie for 35 to 45 minutes, or until the cheese is golden and bubbly and the center is set.
- Remove the pie and let it cool for 10 to 15 minutes. Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more pesto, cheese for sprinkling and fresh basil.
Yes we just put pasta in a pie!