Layered Pasta Ricotta Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 6 |
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This is such a beautiful dinner! I especially like making it around the holidays cuz the layers are basically red, and green. But it's great any time! A good way to sneak in some vegies for the kids. Ingredients:
1/4 lb vermicelli |
1 tablespoon olive oil |
1/3 cup finely chopped onion |
4 garlic cloves, minced |
1 cup grated romano cheese or 1 cup parmesan cheese |
3 eggs, divided |
15 ounces ricotta cheese |
1 (10 ounce) package frozen chopped spinach, thawed and drained |
26 ounces spaghetti sauce |
Directions:
1. Break vermicelli into thirds and cook,& drain.
2. Saute onion and garlic in oil until tender. Mix with vermicelli, 1/2 Cup Romano and 1 egg.
3. Press into bottom of well greased 9 springform pan.
4. Mix 2 egg yolks, ricotta, spinach, and 1/2 cup romano.
5. Spread over pasta layer.
6. Beat 2 egg whites till stiff. Fold in 1 1/2 cups pasta sauce.Pour on top.
7. Bake at 350ยบ 50-60 minute till set.
8. Let stand at least 10 minutes before cutting.
9. Garnish with heated leftover sauce and parsley sprigs.
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