Jarlsberg Pasta Pie is another of my Aunt Ruth’s delicious recipes!
If your wondering what Jarlsberg is, it’s a kind of cheese! Jarlsberg is a semi soft part-skim cheese that has a mild, buttery, nutty, and slightly sweet flavor! It comes from Norway and is produced in limited quantities, it’s aged for at least a year! It can be found in the specialty cheese department!!
We’ve loved Jarlsberg Pasta Pie recipe for at least 15 years, at first I made it with Mozzarella cheese because I couldn’t find Jarlsberg. Jarlsberg has a little bit stronger flavor and it’s really yummy if you can find it but, if not then fall back on mozzarella cheese! This recipe is fabulous for garden fresh vegetables, I used zucchini right from our garden this year :) It can also easily be made vegetarian by omitting the ground beef.
You’ll also want to try my Aunt Ruth’s mouth watering Lemon Chicken, Roasted Potato Pasta !! It’s just as good!
I always make a double batch of Jarlsberg Pasta Pie… it’s even better the second day! AND if you’re going to the effort, it only makes sense
- 3 C cooked thin whole grain spaghetti
- 1½ C shredded Jarlsberg Cheese
- 1 egg
- 1 lb extra lean ground beef
- 2 C sliced zucchini or green pepper (or both!)
- 1 C chopped onion
- 1 clove garlic, minced
- 1 tsp dried basil or ¼ C fresh basil, thinly sliced
- 1 (14.5oz) can of Italian Stewed Tomatoes
- 1 (8oz) can tomato sauce
- Preheat oven 350 degrees.
- In a large bowl blend pasta, 1 C cheese, and egg with hand mixer.
- Mix until pasta is broken into 1 inch pieces and mixed well.
- Line the bottom and sides of 10 inch pie plate.
- Set aside.
- Brown beef with onions, drain excess fat.
- Add garlic, zucchini, green peppers, and basil.
- Cover and cook until vegetables are tender firm, approx 5-7 minutes.
- Add stewed tomatoes and tomato sauce, warm.
- Spoon into crust.
- Bake for 30 minutes, add cheese and bake an additional 10-15 minutes until cheese is melted and slightly browned.