PASTA PIE

INGREDIENTS REQUIRED:

8 ounce(s) rotelle or elbow macaroni
 salt
1 cup(s) bottled marinara or spaghetti sauce
1 package(s) (8-ounce, 2 cups) shredded part-skim mozzarella cheese
2 cup(s) all-purpose flour
3/4 cup(s) shortening or butter-flavor shortening
1 large egg
1 container(s) (15-ounce) part-skim ricotta cheese
1 container(s) (7-ounce) refrigerated pesto sauce
1/4 teaspoon(s) ground black pepper
1 tablespoon(s) grated Parmesan cheese, (optional)

Directions:

    *In saucepot, prepare macaroni as label directs, using 2 teaspoons salt in water. Drain macaroni; return to saucepot. Stir in marinara sauce and 1 cup shredded mozzarella; set aside.
   *Meanwhile, in large bowl, combine flour and 1/2 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in shortening until mixture resembles coarse crumbs. With fork, stir in 4 to 5 tablespoons    cold water just until mixture holds together. Shape dough into a ball; set aside.
   *In cup, lightly beat egg; reserve 1 tablespoon beaten egg for brushing on crust later. Place remaining egg in medium bowl; stir in ricotta cheese, pesto sauce, and pepper.
   *On lightly floured surface, with floured rolling pin, roll two-thirds of dough into rectangle 2 inches larger all around than inverted 11" by 7" glass baking dish. Gently ease dough into baking dish, allowing dough to hang over edge.
   *Sprinkle remaining 1 cup mozzarella cheese over bottom of dough in baking dish. Top with half of pesto mixture, all of macaroni mixture, then remaining pesto mixture.
  *Preheat oven to 400 degrees F. Roll remaining dough into 12" by 8" rectangle; lift onto top of pie. Fold overhang under and pinch to form stand-up edge; flute. Cut slits in top of crust to allow steam to escape during baking. Brush top of pie with reserved egg; sprinkle with grated Parmesan cheese.
  *Bake pie 40 to 45 minutes until crust is golden brown and filling is hot.