Pasta, Prosciutto, and Potato Pie Recipe

Name: Pasta, Prosciutto, and Potato Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds russet potatoes (3 to 4 medium); 2 tablespoons unsalted butter, softened; 2 scallions, white and light-green parts, finely chopped; Coarse salt and freshly ground pepper; 1 cup whole milk; 1 cup heavy cream; 1 small dried red chile, crumbled; 4 large eggs; 4 large egg yolks; 1/4 cup sour cream; 1 1/2 cups grated Parmesan cheese; 1/4 teaspoon freshly grated nutmeg; 2 tablespoons extra-virgin olive oil; 1 shallot, finely chopped; 1/2 large bunch Swiss chard (14 ounces), stemmed and coarsely chopped; 3/4 pound penne, cooked according to package instructions; 1/4 pound prosciutto, thinly sliced into 1/4-inch strips; 3 tablespoons fresh oregano, coarsely chopped

Servings: persons

1 3/4 pounds russet potatoes (3 to 4 medium)
2 tablespoons unsalted butter, softened
2 scallions, white and light-green parts, finely chopped
Coarse salt and freshly ground pepper
1 cup whole milk
1 cup heavy cream
1 small dried red chile, crumbled
4 large eggs
4 large egg yolks
1/4 cup sour cream
1 1/2 cups grated Parmesan cheese
1/4 teaspoon freshly grated nutmeg
2 tablespoons extra-virgin olive oil
1 shallot, finely chopped
1/2 large bunch Swiss chard (14 ounces), stemmed and coarsely chopped
3/4 pound penne, cooked according to package instructions
1/4 pound prosciutto, thinly sliced into 1/4-inch strips
3 tablespoons fresh oregano, coarsely chopped

1
Preheat the oven to 375F.
2
Bake the potatoes on a rimmed baking sheet until tender, about 45 minutes.
3
Let cool slightly.
4
Peel the potatoes; discard the skin.
5
Mash with a potato masher.
6
Stir the potatoes, butter, and scallions in a medium bowl; season with salt and pepper.
7
Press the potato mixture evenly into the bottom of a 9-inch springform pan.
8
Bake until light golden, 25 to 30 minutes.
9
Let cool on a wire rack.
10
Bring the milk and cream to a boil in a medium saucepan over medium-high heat, stirring occasionally.
11
Remove from heat; stir in the chile.
12
Whisk in the eggs, egg yolks, sour cream, Parmesan, and nutmeg.
13
Season with salt and pepper; set aside.
14
Heat the oil in a large skillet over medium heat.
15
Add the shallot; cook, stirring occasionally, until light golden, about 2 minutes.
16
Add the chard; cook, stirring occasionally, until wilted, 3 to 4 minutes.
17
Season with salt and pepper.
18
Stir the pasta, Parmesan mixture, chard mixture, prosciutto, and oregano in a large bowl.
19
Spread over the crust.
20
Bake until golden brown and set, about 45 minutes.
21
Let cool slightly before serving.

1018

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 3/4 pounds russet potatoes (3 to 4 medium), 2 tablespoons unsalted butter, softened, 2 scallions, white and light-green parts, finely chopped, Coarse salt and freshly ground pepper, and more.

Yes, Pasta, Prosciutto, and Potato Pie falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta, Prosciutto, and Potato Pie

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