LOCATION: Recipes >> Entrée Pies >> Pasta Ricotta
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Pasta Ricotta
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Layered Pasta Ricotta Pie
1/4 (1 pound) package Vermicelli
1/3 cup finely chopped onion
4 cloves garlic finely chopped
1 Tablespoon olive oil
1 cup grated Roman cheese
3 eggs
15oz container ricotta cheese
10oz package frozen chopped
spinach, thawed and well drained
1/2 teaspoon salt
26oz jar Classic DI Sicilia
ripe olive & mushroom sauce
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. Press into well greased 9-inch
pan. 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.
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