Pesto Bucatini Pie

🥘 Ingredients

• cheese (grated parmigiano-reggiano, plus extra for sprinkling, mozzarella, freshly grated, provolone, freshly grated)
  1 cup, 12 ounces
• eggs (large, lightly beaten)
  3
• fresh basil (for serving)
• garlic cloves (minced)
  2
• milk (whole)
  1 1/2 cups
• pasta (bucatini)
  1 pound
• pepper (fresh ground black)
  1 pinch
• pesto (plus more for topping)
  3/4 cup
• salt (kosher)
  1/2 teaspoon

🍳 Cookware

• springform pan
• bowl
• pan

1. 1

   Gather garlic cloves .

   garlic cloves: 2 (minced)
2. 2

   Preheat the oven to 425 degrees F. Spray a 9-inch springform pan with nonstick spray. I also like to wrap the bottom edges in foil, just so nothing leaks out!
3. 3

   Cook the bucatini according to the pasta directions, shaving ⏱️ 1-2 minutes off the cook time so the pasta is al dente. Drain the pasta and let it cool slightly. You can give it a quick spritz of olive oil so it doesn’t stick together, if necessary.

   pasta: 1 pound (bucatini)
4. 4

   In a large bowl , whisk together the milk with the parmesan, eggs , garlic, pepper , salt , 1 cup of the provolone and half of the mozzarella. Stir until combined. Stir in 1/2 cup of pesto . Add the cooked pasta to the bowl and toss well, until all the pieces of pasta are covered with the mixture. Transfer the pasta and cheese mixture to the springform pan. Sprinkle the remaining provolone and mozzarella on top. Drizzle more pesto on top too.

   milk: 1 1/2 cups (whole), eggs: 3 (large, lightly beaten), pepper: 1 pinch (fresh ground black), salt: 1/2 teaspoon (kosher), pesto: 3/4 cup (plus more for topping), cheese: 1 cup (grated parmigiano-reggiano, plus extra for sprinkling)
5. 5

   Bake the pie for ⏱️ 35-45 minutes , or until the cheese is golden and bubbly and the center is set.

   cheese: 4 ounces (mozzarella, freshly grated)
6. 6

   Remove the pie and let it cool for ⏱️ 10-15 minutes . Gently release the spring form pan (use a sharp knife to cut down through any pieces stuck to the sides). Slice the pie into 6 or 8 wedges and serve immediately with more pesto, cheese for sprinkling and fresh basil .

   cheese: 8 ounces (provolone, freshly grated), fresh basil (for serving)