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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!

Jarlsberg Cheese

Remove wax and shred Jarlsberg

With a hand mixer mix cheese, egg, and cooked noodles

Press into pie plate with measuring cup

Pour sauce into noodle crust and bake as directed

Serve and Enjoy!! It’s even better the 2nd day 🙂

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 🙂

Yield: 8

Jarlsberg Pasta Pie

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Jarlsberg Pasta Pie is another of my Aunt Ruth’s delicious recipes!

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 3 cups cooked thin whole grain spaghetti
• 1 1/2 Ccups shredded Jarlsberg Cheese
• 1 egg
• 1 pound extra lean ground beef
• 2 cups sliced zucchini or green pepper, or both!
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 teaspoon dried basil or 1/4 cup fresh basil, thinly sliced
• 1 14.5ounces can of Italian Stewed Tomatoes
• 1 8ounces can tomato sauce

Instructions

1. Preheat oven 350 degrees.
2. In a large bowl blend pasta, 1 C cheese, and egg with hand mixer.
3. Mix until pasta is broken into 1 inch pieces and mixed well.
4. Line the bottom and sides of 10 inch pie plate.
5. Set aside.
6. Brown beef with onions, drain excess fat.
7. Add garlic, zucchini, green peppers, and basil.
8. Cover and cook until vegetables are tender firm, approx 5-7 minutes.
9. Add stewed tomatoes and tomato sauce, warm.
10. Spoon into crust.
11. Bake for 30 minutes, add cheese and bake an additional 10-15 minutes until cheese is melted and slightly browned.
12. Enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 254Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 79mgSodium: 331mgCarbohydrates: 26gFiber: 3gSugar: 6gProtein: 24g