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Cook'n with Betty Crocker 
Cook'n with Pillsbury 
Cook'n with a Taste of Home 
Cook'n in Italy 
Cook'n in Mexico |
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Italian Vegetable Pie |
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Serves: 6 Print this Recipe* See note below. 2 frozen pie crusts 9-inch deep-dish 1 1/2 cups cottage cheese large curd 3 eggs 1/3 cup parmesan cheese grated 1/4 cup dried parsley packed 1/4 teaspoon black pepper 1 cup broccoli chopped flowerettes 1/4 cup onions chopped 1/4 cup water 1 tablespoon vegetable oil 2 teaspoons garlic minced 1 6-ounce can tomato paste 1 2 1/4-ounce can olives sliced, drained 1 tablespoon water 1/2 teaspoon basil dried basil leaves, crushed 1/8 teaspoon salt 6 ounces mozzarella cheese shredded (about 1 1/2 cups) 1/2 green bell pepper medium, thinly sliced 6 mushrooms medium, sliced 2 teaspoons half and half or milk 2 teaspoons parmesan cheese grated * Preparation Time: 20 to 25 minutes Baking Time: 40 to 45 minutes Standing Time: At least 5 minutes or up to 4 hours Release one pie shell from foil pan and place on waxed paper. Set second shell in foil pan aside. Thaw both for 20 minutes or until pliable. Meanwhile, place cottage cheese, eggs. Parmesan cheese, parsley and pepper in a blender container. Cover and blend until parsley is chopped; set aside. Place baking sheet in oven. Preheat oven to 400°. Place broccoli, onion, water, oil and garlic in a medium skillet. Cover and cook over medium heat for 4 to 5 minutes or until broccoli is crisp-tender and liquid is almost absorbed. Remove from heat. Stir in tomato paste, olives, water, basil and salt. To assemble, evenly cover bottom of pie shell in foil pan with half of the mozzarella cheese. Pour half of the egg-cheese mixture to within 1 inch of edge. Layer with half of the tomato mixture, all of the green pepper and mushrooms, remaining egg-cheese mixture, remaining mozzarella cheese and remaining tomato mixture. Cover with pastry circle. Seal edges and cut slits for steam to escape. Brush crust with half-and-half or milk. Sprinkle with Parmesan cheese. Bake for 40 to 45 minutes or until top is browned. Let stand for 5 minutes. Bell: Serve warm or let stand at room temperature up to 4 hours. If desired, reheat in a preheated 350° oven for 15 minutes, loosely covering top with foil to prevent excessive browning. Italian Vegetable Pie comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Cooking Pasta Chuck Steak Teriyaki Tamale Corn Bread Bake Meatballs Mexicali Meatballs Scandinavian Meatballs "Souper" Meatballs Sweet-Sour Meatballs Reuben Meat Loaf Chunky Vegetable Stew Fruited Caribbean Chops Individual Ham Loaves Singapore Pork Chicken And Biscuits Oven-Fried Sesame Chicken Nacho Chicken Chicken Tortilla Bake Elegant Poppy Seed Chicken Rosy Cashew Chicken Easy Italian-Style Fish Halibut Pacifica Saucy Stuffed Sole Fillets Deluxe Tuna Tetrazzini Tuna Strata Salmon-Rice Bake Shrimp A La King Crab With Croutons Swiss Mushroom Crepes Egg Salad Crepes Italian Vegetable Pie Garden Stuffed Potatoes Egg And Spinach Dinner Overnight Brunch Eggs Knife And Fork Pizzas Stuffed Green Peppers Better-Than-Store-Bought Burritos Cheesy Fettuccini Baked Ziti Sausage-Spinach Lasagna Mexican Rice and Vegetables Red Beans And Rice Fruited Turkey And Wild Rice Calico Ham And Rice Mediterranean Salad Canadian Barley Casserole Company Chicken and Rice Deluxe Tuna and Noodles |
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