- 8
Ingredients
- 3/4 lb. vermicelli
- 1/3 C. finely chopped onion
- 4 cloves garlic, finely chopped
- 1 T. olive or vegetable oil
- 3 eggs, divided
- 1 C. grated Romano cheese, divided
- 15 oz. ricotta cheese
- 10 oz. package frozen CHOPPED spinach, thawed and well drained
- 1/2 tsp. salt
- 26 oz. jar bolognese sauce, divided
Preparation
Step 1
1. Preheat oven to 350 degrees.
2. For pasta layer; Break vermicelli into thirds. Cook according to package directions. Drain. Meanwhile, in a large skillet, cook onion and garlic in oil until tender. Remove from heat. Add cooked vermicelli, 1 egg and 1/2 C. Romano cheese. Mix well. Press into well-greased 9 inch springform pan.
3. For filling: Separate 2 eggs. In mixing bowl, combine ricotta, spinach, 2 egg yolks, salt and remaining 1/2 C. Romano cheese. Spread over pasta layer. In small mixing bowl, beat 2 egg whites until stiff but not dry. Fold into 1 1/2 C. pasta sauce. Pour over spinach mixture.
4. Bake for 50 to 60 minutes or until set. Let stand 10 minutes. Heat remaining pasta sauce and serve with pie. Refrigerate leftovers.