Title: Spinach and Orzo Pie
Categories: Low-cal, Main dish, Vegetables, Pasta
Yield: 6 Servings
1 1/2 c Orzo (rosemarina)
2 Eggs; beaten
15 1/2 oz Jar chunky spaghetti sauce
1 c Parmesan cheese; grated
Nonstick spray coating
10 oz Frozen chopped spinach
1/2 c Low-fat ricotta cheese
1/4 ts Ground nutmeg
1/2 c Part-skim Mozzarella cheese;
- shredded
Cook orzo according to package directions; drain. Combine eggs,
orzo, 1/2 cup of spaghetti sauce, and the Parmesan cheese. Spray a
9" pie plate with nonstick coating. Spread orzo mixture over bottom
and up sides of pie plate to form a shell. Cook spinach according
to package directions; drain well.
In another bowl stir together spinach, ricotta cheese, and nutmeg.
Spoon into bottom of pasta-lined plate. Spread remaining spaghetti
sauce over spinach layer. Cover edge of pie with foil. Bake in a
350 F oven for 30 minutes. Sprinkle with shredded mozzarella
cheese. Bake for 3 to 5 minutes more or until cheese melts. Let
stand for 5 minutes before serving.
Per serving: 342 cal, 10 g fat, 52 mg cholesterol
Recipe by Pam Coombes
Recipe FROM: Better Homes & Gardens Low Calorie Recipes
