Layered pasta ricotta pie
Layered pasta ricotta pie
Ingredients/Components
- eggs - 3 item
- pkg - 1 oz
- salt - 1/2 tsp
- oil - 1 Tbsp
- egg whites - 2 item
- vermicelli - 1 lb
- finely chopped onion - 1/3 c
- cloves garlic, finely chopped - 4 item
- container Ricotta cheese - 1 (16
- Romano cheese - 1 c
- jar sauce - 1 oz
How to make layered pasta ricotta pie:
Heat oven to 350°. Break pasta into thirds and cook; drain. In skillet, cook onion and garlic in oil until tender; remove from heat. Add vermicelli, 1/2 cup Romano cheese and 1 egg. Mix well. Press into well greased 9-inch spring-form pan. Combine 2 eggs, Ricotta cheese, spinach, salt and 1/2 cup Romano cheese. Spread over pasta.In small mixing bowl, beat 2 egg whites until stiff, but not dry. Fold into 1 1/2 cups sauce. Pour over spinach mixture and bake 50 to 60 minutes or until set. Let stand 10 minutes. Serve rest of sauce with pie.
Recipe categories: Cheese, Pasta, Main dish.
Rating:
Related ingredients:
sugar, eggs, chopped pecans, pkg, milk, sour cream
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