Description
This linguine baked pie comes right out of the oven crispy on top, oozing with cheese on the inside, and worthy of swirling around your fork.
Ingredients
Units
Scale
- 1 pound dry linguine (broken in half)
- 1/4 cup butter (1/2 stick)
- 1 small white onion (diced finely)
- 1 8–ounce tub burrata cheese, chopped
- 2 cups whole-milk ricotta
- 1 cup grated Parmigiano Reggiano
- 1 cup chopped parsley
- 3 tablespoons chopped chives
- 2 eggs
- 1 teaspoon freshly ground black pepper
Instructions
- Preparation:
- Preheat the oven to 375°F.
- Butter a 2-quart baking dish or a deep 9-inch ovenproof skillet.
- Pasta Cooking:
- Cook the linguine according to package directions until al dente.
- Drain and transfer the pasta to a large bowl.
- Toss with butter and allow it to cool to almost room temperature.
- Onion Sauté:
- In a skillet, melt a tablespoon of butter over medium heat.
- Add the finely diced onions and sauté until translucent and slightly caramelized, about 5-7 minutes.
- Mixing the Ingredients:
- To the cooled pasta, add the sautéed onions, chopped burrata cheese, whole-milk ricotta, grated Parmigiano Reggiano, chopped parsley, and chopped chives.
- In a separate bowl, lightly beat the two eggs and then add them to the pasta mixture.
- Mix everything thoroughly.
- Baking:
- Transfer the mixed ingredients into the prepared baking dish or skillet.
- Bake in the preheated oven for about 25-30 minutes, or until the top turns a golden brown and the edges are crispy.
- Finishing Touch:
- Remove the dish from the oven and immediately sprinkle freshly ground black pepper on top.
- Allow the linguine pie to rest for about 30 minutes to set.
- Serving:
- Cut the linguine pie into wedges and serve. Enjoy!
Notes
- Onion Size: Onions can greatly vary in size. If your “small” onion seems on the larger side, consider using only half or three-quarters to avoid overpowering the dish.
- Cheese Substitution: While this recipe calls for burrata, ricotta, and Parmigiano Reggiano, feel free to experiment with other cheeses that melt well, such as mozzarella or fontina, for a different flavor profile.
- Pasta Cooking: Ensure you cook the pasta just until al dente, as it will continue cooking in the oven. Overcooking initially can result in a too-soft texture post-baking.
- Baking Dish: If you don’t have the mentioned baking dishes, any similar-sized ovenproof dish will do. However, baking times may vary slightly, so keep an eye out.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Add-Ins: For those looking to incorporate more flavors or textures, consider adding cooked vegetables, like bell peppers or spinach, or even some cooked crumbled bacon or sausage.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Main
- Method: Baking
- Cuisine: Italian American
Nutrition
- Serving Size: 1/6
- Calories: 620
- Sugar: 3g
- Sodium: 450mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 140mg