Cheesy Fettuccine Pie with Roasted Vegetables
Our cheesy fettuccine pie starts with a delicious pasta base that gets topped off with your favorite seasonal vegetables, a creamy homemade beet sauce, and plenty of cheese. Perfect for chilly days!
Equipment
- Casserole Dish
- Saucepan
Ingredients
- 8 oz cooked fettuccine
- 0.5 yellow bell pepper, chopped
- 0.5 red bell pepper, chopped
- 1 cup broccoli florets
- 0.5 red onion, chopped
- salt & pepper to taste
- 1 tbsp olive oil
- 2 tbsp chopped parsley
- 1 cup grated parmesan cheese
- beet sauce
- mozzarella pearls & chip crumbs for the topping
- 0.5 stick butter
- 1 large handful chips, crushed
- 2.5 cups milk
- 4 small cooked beets, riced
Instructions
- Pour the cooked fettuccine noodles into a round, greased casserole dish. Grease the outer sides and bottom of a pot with a similar diameter and press it into the noodles in the casserole dish. Add the bell peppers, broccoli, red onion, salt, pepper, and olive oil to the pot and mix to combine. Transfer the casserole dish with the pot to a preheated oven and cook at 400°F for 25 minutes.
- Remove the pot from the casserole dish and let the pasta pie and roasted vegetables cool for 5 minutes. Sprinkle chopped parsley and grated parmesan cheese over the well in the fettuccine pie crust created by the pot.
- For the creamy beet sauce, melt the butter in a saucepan over medium heat and stir in the chip crumbs, milk, and riced beets until a smooth sauce forms. Pour the beet sauce over the parsley and parmesan in the fettuccine pie crust.
- Spoon the roasted vegetables over the beet sauce and top with mozzarella pearls and chip crumbs. Place the casserole dish back in the oven and cook at 400°F for another 5 minutes.