Ingredients Weight Measure
Water 2 qt.
Salt 1 Tbsp.
Olive oil 1 Tbsp.
Elbow macaroni, cooked 1 cup
Spinach, fresh, blanched and chopped 10 oz.
Oysters, fresh, large, blanched 24 ea.
Butter, melted 3 Tbsp.
All-purpose flour 5 Tbsp.
Milk 1/2 cup
Heavy cream 1 cup
Sharp Vermont cheddar cheese 2 cups
Blue cheese, crumbled 1/4 cup
Puff pastry, thawed 2 sheets
Tomatoes, peeled, diced 2 cups, divided
TABASCO® brand Original Red Sauce 2-1/2 Tbsp.
Egg, whipped 1 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1-1/2 Tbsp.
Green bell pepper, large, julienned 1 ea.


  1. Bring 2 qt. water to a boil. Add salt and olive oil; cook the elbow macaroni for 9 minutes and drain. Save this water to blanch the oysters and spinach. Do not rinse the pasta. Place on a large plate to cool in the refrigerator.
  2. Using the reserved boiling water, blanch the spinach (again save the water). Cool spinach in ice water and squeeze out all the excess water. Chop and reserve.
  3. Bring the reserved water back to a boil and blanch the oysters for 20 seconds. Drain well and place on a paper towel–lined plate to cool.
  4. In a 1-qt. sauce pot, melt the butter on medium heat and add flour, mixing with a whisk to form a smooth paste. Add the milk and cream to the flour and butter mixture, whisking to form a smooth sauce, about 5-7 minutes.
  5. Add the grated and crumbled cheeses to the sauce and mix until all the cheese has melted. Remove from the heat.
  6. Roll out one sheet of puff pastry just large enough to line a 8"x2" cake pan.
  7. In a bowl, add the macaroni with 1 cup chopped tomatoes, half of the chopped spinach, 1 cup cheese sauce and 2-1/2 Tbsp. TABASCO® Original Red Sauce. Mix well until blended.
  8. Add half of the macaroni mixture to the pastry-lined pan, spreading out to form an even layer. Add the remaining chopped spinach over the first layer, followed by a layer of the poached oysters. Finish with the rest of the macaroni mixture and trim the extra pastry around the edge of the pan.
  9. With second piece of pastry on the table, place pan of filling in the center of the sheet and trace the pan, cutting out about 1/2" of extra pastry around it. Remove any excess dough.
  10. Place the circle of pastry on top of the filling and gently press it down on the inside of the pan. Brush the top with the whipped whole egg.
  11. Bake in a preheated 450°F oven for 25 minutes. Turn down the oven to 350°F and bake for 20 more minutes.
  12. Remove from oven and let pie rest for 15 minutes before taking it out of the pan. After you have removed the pie from the pan, let it rest another 10 minutes before cutting.
  13. To plate, add 1-1/2 Tbsp. TABASCO® Green Jalapeño Pepper Sauce to the reserved cheese sauce. Cut the pie into 12 pieces and place each slice on a plate. Spoon some of the sauce over the plate and the pie. Garnish with the julienned green peppers and the reserved diced tomatoes.

Yield: 12 servings