Layered Pasta Ricotta Pie
photo by Charmie777
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
6
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
- Break vermicelli into thirds and cook,& drain.
- Saute onion and garlic in oil until tender. Mix with vermicelli, 1/2 Cup Romano and 1 egg.
- Press into bottom of well greased 9" springform pan.
- Mix 2 egg yolks, ricotta, spinach, and 1/2 cup romano.
- Spread over pasta layer.
- Beat 2 egg whites till stiff. Fold in 1 1/2 cups pasta sauce.Pour on top.
- Bake at 350º 50-60 minute till set.
- Let stand at least 10 minutes before cutting.
- Garnish with heated leftover sauce and parsley sprigs.
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Reviews
-
Very nice! I would have given this 5 stars, but my husband didn't like it. It looked beautiful coming out of the springform pan, and sliced very nicely, even though I messed up and put almost the whole jar of sauce in with the egg whites instead of 1.5 cups! I added roasted garlic into the ricotta mixture and loved the flavor it gave. The topping is very interesting, like a tomato souffle and I can't wait to serve this to my vegetarian friends. Best of all, it uses pantry ingredients and was a snap to put together. Thanks!
RECIPE SUBMITTED BY
Charmie777
United States