It's from the Vegetarian Times Cookbook-I make no promises as I haven't tried it yet-and I had some issues with the cooking.com pasta dish I made for Xmas.
Penne, Broccoli and Mozzarella Pie
6 SERVINGS
You can whip up this satisfying homemade alternative to take-out pizza with just a few staple ingredients. Smoked mozzarella is a delicious complement to the broccoli and pasta, but you can use regular mozzarella, Monterey Jack or cheddar--whatever you have on hand.
5 Tbs. Italian-style dry bread crumbs
3 tsp. olive oil
1 medium onion, chopped
10-oz. pkg. frozen chopped broccoli
(3 cups)
6 oz. dry penne pasta (1 1/2 cups)
4 large eggs
3/4 cup 1% milk
1/2 to 1 tsp. hot pepper sauce
1 1/2 cups shredded smoked mozzarella
cheese (5 oz.)
1. Bring large pot of lightly salted water to a boil. Preheat oven to 350 [degrees] F. Coat 9-inch (1 1/2-quart) deep-dish pie pan with cooking spray. Sprinkle with 2 tablespoons bread crumbs, tilting to coat evenly.
2. In small bowl, mix together remaining 3 tablespoons bread crumbs and 1 teaspoon oil. Set aside.
3. In medium nonstick skillet, heat remaining 2 teaspoons oil over medium heat. Add onion and cook, stirring often, until tender and light golden, 4 to 5 minutes. Set aside.
4. Place broccoli in strainer and rinse under cold running water to thaw. Drain well and set aside.
5. Add pasta to boiling water; stir to prevent sticking. Cook, stirring often, until barely tender, 5 to 6 minutes. Drain, rinse under cold running water, then drain again. Set aside.
6. In large bowl, whisk together eggs, milk, hot sauce, and salt and pepper to taste. Add cheese, reserved onion, broccoli and pasta; mix with rubber spatula. Pour into prepared pan, spreading evenly. Sprinkle evenly with reserved bread crumb mixture. (Pie can be prepared ahead to this point. Cover and refrigerate up to 2 days. Bring to room temperature before baking.)
7. Bake pie, uncovered, until top is lightly golden and filling is set, about 45 minutes. (Tip of knife inserted in center should come out clean.) Transfer to wire rack and cool slightly. Cut into wedges and serve hot.
PER SERVING: 384 CAL.; 27G PROT.; 18G TOTAL FAT (8G SAT, FAT); 28G CARB.; 242MG CHOL.; 435MG SOD.; 4G FIBER
I used regular mozarella, and plain breadcrumbs.
I just realized what I said...gobble gobble!
. Then he tells me that he cannot think of a single thing that he has done wrong 
. I told him that he could think of at least one thing 
Tonight's the dry run of the vegetarian Easter entree-broccoli, mozarella and penne pie. I made it last night, now I just need to cook it and see how it turns out.
That was his dad's fault. He said he was going to get sundaes from Baskin Robin's, but long story short, ended up not going. The cookies just didn't measure up to a BR sundae.
