Pasta Ricotta Pie Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1/4 package (1 pound) Vermicelli
1/3 cup finely chopped onion
4 cloves garlic, finely chopped
1 tablespoon olive oil
1 cup grated Roman cheese
3 eggs
1 (15 oz) container ricotta cheese
1 (10 oz) package frozen chopped spinach, thawed and well drained
1/2 teaspoon salt
1 (26 oz) jar Classic DI Sicilia (Ripe olives & mushrooms) sauce

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Directions:

Preheat oven to 350 Break vermicelli in thirds Cook according to package Then drain. Meanwhile is large skillet cook onion And garlic in olive oil until tender Remove from heat. Add cooked vermicelli, 1/2 cup Romano and 1 egg mix well. Then press into well greased 9-in pan.

Then in a bowl combine 2 egg yolks, ricotta, Spinach, salt and 1/2 cup Romano cheese Mix then spread over pasta. Beat 2 egg whites until stiff but not dry fold in 1 1/2 cups pasta sauce and pour over spinach mixture. Bake 50 to 60 minutes or until set. Let stand 10 Minutes Before serving. Heat remaining sauce and Serve with the pie.

This recipe from CDKitchen for Pasta Ricotta Pie serves/makes 6