Categories: pasta
Ingredients
- 1 lb. dry linguine, broken in half
- 1/4 cup (1/2 stick) butter
- 1 small white onion, diced
- 1 (8 oz.) tub Burrata cheese, chopped
- 2 cups whole-milk ricotta
- 1 cup grated Parmigiano Reggiano
- 1 cup chopped parsley
- 3 Tbsp. chopped chives
- 2 eggs
- 1 tsp. freshly ground black pepper
Directions
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preheat oven to 350 degrees. Butter a 2-qaurt baking or deep 9-inch ovenproof skillet.
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Cook pasta according to package directions until al dente. Drain and place pasta in a large bowl. Toss with butter and let cool to almost room temperature.
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Add remaining ingredients, except pepper. Stir well. Place in prepared pan. Bake about 20 minutes, until golden brown. Pie will be crispy on the outside and soft on the inside. Remove from oven and sprinkle with pepper on top.
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Let rest about 30 minutes and then cut into wedges to serve.