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Homemade Pesto Bucatini Pie. photo
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Pesto Bucatini Pie.

A savory baked bucatini pie layered with cheeses and pesto for a rich, shareable pasta dish.
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 20 minutes
Servings: 6 servings

Ingredients

  • 1 pound bucatini pasta
  • 1.5 cups whole milk
  • 1 cup grated Parmigiano-Reggiano plus extra for sprinkling
  • 3 large eggs lightly beaten
  • 2 cloves garlic minced
  • 1/2 teaspoon kosher salt
  • 1 pinch fresh ground black pepper
  • 8 ounces provolone cheese freshly grated; 1 cup used in mixture, remainder for topping
  • 4 ounces mozzarella cheese freshly grated; half used in mixture, remainder for topping
  • 3/4 cup pesto plus more for topping
  • fresh basil for serving

Instructions

  • Preheat the oven to 425°F (220°C). Spray a 9-inch springform pan with nonstick spray and optionally wrap the bottom edge in foil to prevent leaks.
  • Bring a large pot of salted water to a boil and cook the bucatini according to package directions, reducing the cook time by 1–2 minutes so the pasta is al dente. Drain and let cool slightly; toss with a little olive oil if needed to prevent sticking.
  • In a large bowl, whisk together the whole milk, grated Parmigiano-Reggiano, lightly beaten eggs, minced garlic, kosher salt, and a pinch of black pepper until smooth.
  • Stir in 1 cup of the grated provolone and half of the grated mozzarella, then mix in 1/2 cup of the pesto until combined.
  • Add the cooked bucatini to the bowl and toss thoroughly so the pasta is evenly coated with the cheese and milk mixture.
  • Transfer the pasta mixture to the prepared springform pan, spreading it evenly. Sprinkle the remaining provolone and mozzarella on top and drizzle with additional pesto as desired.
  • Bake for 35–45 minutes, or until the top is golden and bubbly and the center is set.
  • Remove from the oven and let cool in the pan for 10–15 minutes. Run a sharp knife around the edge if needed, then release the springform and slice into 6 to 8 wedges. Serve immediately with extra pesto, sprinkled cheese, and fresh basil.

Equipment

  • 9-inch springform pan
  • Large Pot
  • Colander
  • Large Mixing Bowl
  • Whisk
  • Foil

Notes

  • Reduce pasta cooking time by 1–2 minutes so it finishes baking without becoming mushy.
  • Wrap the springform pan bottom with foil to prevent leaks if desired.
  • Let the pie rest 10–15 minutes to set before slicing.