Title: Cheese and Pasta Pie
Categories: Pasta, Pies, Vegetarian, Cheese/eggs
Yield: 6 servings
6 oz Spaghetti; cooked and
-drained
1 ts Cooking oil
6 Eggs; beaten
10 oz Frozen spinach; chopped
1/2 c Green onion; thinly sliced
1/4 c Parsley; snipped
1 ts Basil
1 c Ricotta cheese
1/2 c Milk or half & half
1 c Mozzarella cheese; shredded
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Parmesan cheese; grated
Ground pepper; to taste
Combine the pasta, oil, and 2 eggs and press into the bottom and up
the sides of a 10" quiche or pie pan. Cover the edge of the pasta
with greased foil to prevent burning. Bake in a 375 F oven 7 to 10
minutes or until set.
Cook the frozen spinach according to package directions. Drain
well. Add the sliced onion, parsley and basil. Beat together the
ricotta, 4 eggs, and milk. Add 1/2 cup mozzarella and stir in the
vegetable mixture, Worcestershire, seasonings, and parmesan. Spoon
into the pasta shell. Sprinkle the remaining mozzarella on top.
Bake at 375 F for around 30 minutes or until set. Allow to stand 10
minutes before serving.
