Tony's Italian Pasta-Meat Pie

Tony's Italian Pasta-Meat Pie

Oxmoor House JANUARY 1984

  • Yield: 8 servings


  • 1 1/4 pounds ground chuck
  • 2 eggs, beaten
  • 1/2 cup finely grated Romano cheese
  • 1/4 cup soft breadcrumbs
  • 1/4 cup chopped fresh parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup small star or alphabet macaroni
  • 1 cup tomato sauce, divided
  • 1 (8-ounce) can mushroom stems and pieces, drained
  • 1/2 pound bulk pork sausage
  • 2 cups (8 ounces) shredded mozzarella cheese


Combine meat, eggs, Romano cheese, breadcrumbs, parsley, salt, and pepper; mix well. Shape into a ball, and place on a lightly greased 12-inch pizza pan. Press evenly on bottom and sides of pan.

Cook macaroni according to package directions; drain well. Combine macaroni, 2 table spoons tomato sauce, and mushrooms; spread evenly over meat. Top with remaining tomato sauce.

Brown sausage in a small skillet, stirring to crumble: drain well. Sprinkle sausage evenly over tomato sauce. Top with mozzarella cheese. Bake at 350° for 20 minutes. Cut into wedges to serve.


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Tony's Italian Pasta-Meat Pie recipe