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Glory Recipes -

Title: Spinach Ricotta Pie  
1/2 box ( 8 oz / 227g ) Notta Pasta  
1/4 cup finely chopped Italian parsley  
Salt and pepper
to taste 1 Tbsp olive oil 1 medium onion
minced 3 cloves garlic
minced 1 - 10 oz (280g) package frozen chopped spinach
thawed & squeezed dry 4 egg whites 1 - 15 oz (425g) container part-skim ricotta cheese 1 tsp salt 1/2 tsp nutmeg 1/2 tsp pepper 2 Tbsp parmesan cheese
Method: 1 Preheat oven to 350°F (175°C).

Lightly oil a 9" pie plate.

2 Boil Notta Pasta according to box directions.

Rinse under cold water and drain well.

Immediately toss with parsley, salt and pepper.

3 Pour mixture into pie plate.

Spread evenly on bottom and up sides of pie dish to form a shell.

4 In a non-stick skillet, heat olive oil over medium-high heat.

Add onion and garlic.

Sauté until softened.

Mix in spinach, and set aside to cool.

5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese.

6 Stir into spinach mixture.

7 Spread evenly in shell.

Bake 40 minutes or until set.

8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.



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Glory Recipes