Italian Fettuccine Pie
Indulge in the ultimate comfort food with this show-stopping Italian Fettuccine Pie, a layered masterpiece that beautifully combines classic Italian flavors with a creative twist. Perfectly cooked fettuccine is coated in a rich mixture of eggs, heavy cream, and Parmesan cheese, then layered with creamy ricotta, gooey mozzarella, savory Italian sausage in marinara sauce, and fragrant basil. Baked to golden perfection in a springform pan, this pie creates a sliceable pasta casserole that’s as visually stunning as it is delicious. Ideal for family dinners or entertaining guests, this dish offers hearty portions and a medley of textures in every bite. Serve it with a crisp green salad or garlic bread for a complete Italian-themed feast! Keywords: Italian Fettuccine Pie, layered pasta bake, fettuccine recipe, Italian dinner ideas, ricotta, mozzarella, family-friendly meals.
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Recipe Information
Ingredients
- 350 g fettuccine pasta
- 3 large eggs
- 240 ml heavy cream
- 120 g Parmesan cheese
- 150 g mozzarella cheese, shredded
- 200 g ricotta cheese
- 250 ml marinara sauce
- 200 g Italian sausage, cooked and crumbled
- 10 g fresh basil leaves, chopped
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
Preheat your oven to 180°C (350°F). Grease a 9-inch springform pan with olive oil, and set aside.
Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, salt, black pepper, and Parmesan cheese. Add the cooked fettuccine and toss until well coated.
In a separate bowl, mix the ricotta cheese and shredded mozzarella until combined.
Heat a skillet over medium heat and add the olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the crumbled Italian sausage and cook for 5–7 minutes until browned. Mix in the marinara sauce and chopped basil, then remove from heat.
Layer half of the fettuccine mixture evenly into the prepared springform pan, ensuring the bottom is fully covered.
Spread the ricotta-mozzarella mixture over the fettuccine layer, followed by the sausage and marinara mixture. Top with the remaining fettuccine mixture to create a final layer.
Sprinkle additional Parmesan cheese (optional) over the top for a golden crust.
Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 35–40 minutes, or until the top is golden and the pie is set.
Allow the fettuccine pie to cool for 10 minutes before removing the springform ring. Slice into wedges and serve warm, garnished with fresh basil if desired.
Nutrition Facts
Calories |
736 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.5 g | 58% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 207 mg | 69% | |
| Sodium | 1041 mg | 45% | |
| Total Carbohydrate | 47.8 g | 17% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.1 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 455 mg | 35% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 179 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
