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X Italian Pasta Dishes
Elbow macaroni pie
Elbow Macaroni Pie (2 pie crust, with tomato sauce, eggs and meat)
Originated from: Italy
Occasion: Any time & special times
Contributed by: Taken from "Italian Cooking" by Dorothy Daly

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Short Crust pastry dough

For pie filling
3/4 lb. elbow macaroni cooked in the approved fashion
3/4 pint tomato sauce
4 tablespoons grated Parmesan
1/2 lb cooked meat, chopped finely
2 eggs


"Grease an earthenware or oven-glass casserole and line with

pastry. Mix together your cooked macaroni, tomato sauce,

cheese and chopped meat and lay on top of pastry. Beat eggs

lightly and pour over the mixture. Cover with short crust pastry, and bake in moderate oven for half an hour, or until crust is brown. Serve hot. This with a simple salad makes a fairly sustaining meal."


This recipe was taken from "Italian Cooking" by Dorothy Daly. It was published by Spring Books in Great Britain. For the complete copyright-free cookbook see www.archive.org. A variety of recipes can also be found on this website.......P.S. I tried out this recipe, and surprisingly the result was not as awful as I thought it would be. It is not a recipe I would do again (It's not that good!), still, it's not as unappetizing as it may appear to those of us who have grown used to the idea that one should limit one's carbohydrate intake at the table. Photo and notes: Mary Melfi.

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