Spinach-Alfredo Pasta Pie |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Makes a delicious dish for a meatless meal! Ingredients:
1/2 cup prepared alfredo sauce |
1 1/2 cups angel hair pasta |
3/4 cup small curd cottage cheese, well-drained |
1 cup parmesan cheese, grated |
1 large egg, beaten |
2 cups fresh baby spinach |
3 roma tomatoes, 1/2 thick slices lengthwise |
1 tablespoon italian seasoning |
1/2 cup mozzarella cheese, shredded |
extra parmesan cheese |
Directions:
1. Cook pasta according to directions to al dente; drain.
2. Meanwhile, heat Alfredo sauce over low heat or in the microwave on reduced power.
3. Do not overheat!
4. Cook or steam spinach to wilt; drain and pat dry.
5. Combine drained pasta with Parmesan and egg.
6. Press into bottom and up sides of oil-sprayed DEEP DISH 9” pie plate to form crust.
7. Spread cottage cheese over crust.
8. Spread spinach evenly.
9. Spread Alfredo sauce; and place tomato slices over sauce; sprinkle tomatoes with Italian seasoning and salt and pepper. Cover loosely with foil and bake in preheated oven at 375 degrees F.; for 25 minutes.
10. Uncover, and sprinkle with Mozzarella; bake for about 8 minutes to melt cheese.
11. Let set for 10 minutes before slicing into wedges.
12. Serve additional Parmesan cheese, if desired.
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