Ingredients:
8 ounces elbo macaroni
1 cup tomato sauce or well-drained, chopped canned tomatoes
1 cup frozen peas
4 ounces boiled ham, chopped
1 small garlic clove, minced
1/3 cup grated Parmesan or Pecorino Romano
4 eggs
1/2 teaspoon salt
Watkins Pepper
Olive Oil
8 ounces fresh mozzarella, thinly sliced
Directions:
Bring at least 2 quarts of salted water to a boil. Add the elbow macaroni. Cook the pasta, stirring often, until it is just tender.
Drain the pasta and immediately transfer it to a large bowl along with the tomato sauce, peas, ham, grated cheese and garlic. In a smaller bowl, beat the eggs, salt and pepper. Pour the eggs over the pasta mixture and stir it well.
Brush a 1-inch nonstick skillet generously with olive oil. Add half of the pasta mixture and smooth the top to create an even layer. Arrange the mozzarella slices on top. Spoon on the remaining pasta, again smoothing the surface.
Cover the skillet and place it on a stove-top burner set at medium-low to medium heat. Cook the pie until the eggs in the center are just set, about 30 to 35 minutes, checking frequently so you can adjust the heat if the bottom browns too quickly.
Run a spatula around the inside of the pan to loosen the pie and then invert a large plate over the pie. Protecting your hands with oven mitts, hold the plate in place and quickly turn the skillet upside down so the pie comes out whole onto the plate. Cut the pie into wedges. Serves 6.
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