Penne, Broccoli and Mozzarella Pie

ًHgeocities.com/annp29/Penne_Brocco_pie.htmgeocities.com/annp29/Penne_Brocco_pie.htm.delayedxعmشJےےےےےےےےےےےےےےےےےےےےب}‘اOKtext/htmlگكّغQاےےےےb‰.HTue, 28 Jan 2003 17:30:29 GMTmMozilla/4.5 (compatible; HTTrack 3.0x; Windows 98)en, *عmشJا Penne, Broccoli and Mozzarella Pie

6 servings

5 TB Italian style dry breadcrumbs (divided)

3 tsp. olive oil (divided)

1 medium onion, chopped

10 oz. pkg. frozen chopped broccoli (3 cups)

6 oz. dry penne pasta (1 ½ cups)

4 large eggs

¾ cup 1% milk (or add a touch of oil to skim milk)

½ to 1 tsp hot pepper sauce

1 ½ cups shredded smoked mozzarella cheese^* (1 ½ cups)

Preheat oven to 350 degrees.
Cook penne and drain thoroughly.
Place broccoli in strainer and rinse under cold running water to thaw. Drain well and set aside.
Coat 9-inch (1 ½ quart) deep-dish pie pan with cooking spray. Sprinkle with 2 TB bread crumbs, tilting to coat evenly.
In small bowl, mix together remaining 3 TB bread crumbs and 1 tsp. oil. Set aside.
In skillet, heat remaining 2tsp. oil over medium heat. Add onion and cook, stirring often, until tender and light golden, 4 to 5 minutes.
In large bowl, whisk together eggs, milk, hot sauce and salt and pepper to taste. Add cheese, onion, broccoli and pasta; mix with rubber spatula. Pour into prepared pan spreading evenly. Sprinkle evenly with reserved bread crumb mixture.

(Pie can be prepared ahead to this point. Cover and refrigerate up to 2 days. Bring to room temperature before baking.)

Bake pie, uncovered until top is lightly golden and filling is set, about 45 minutes. (Tip of knife inserted in center should come out clean.) Transfer to wire rack and let cool 5-10 minutes to set. Cut in wedges and serve hot.

Per serving: 384 cal.; 27g prot.; 18g total fat (8g sat. fat); 28g carb.; 242 mg chol; 435 mg sod.; 4g fiber.