Spinach Ricotta Pie


1/2 box ( 8 oz / 227g ) Notta Pasta 1/4 cup finely chopped Italian parsley Salt and pepper, to taste 1 Tbsp olive oil 1 medium onion, minced 3 cloves garlic, minced 1 - 10 oz (280g) package frozen chopped spinach, thawed & squeezed dry 4 egg whites 1 - 15 oz (425g) container part-skim ricotta cheese 1 tsp salt 1/2 tsp nutmeg 1/2 tsp pepper 2 Tbsp parmesan cheese


1 Preheat oven to 350°F (175°C). Lightly oil a 9" pie plate. 2 Boil Notta Pasta according to box directions. Rinse under cold water and drain well. Immediately toss with parsley, salt and pepper. 3 Pour mixture into pie plate. Spread evenly on bottom and up sides of pie dish to form a shell. 4 In a non-stick skillet, heat olive oil over medium-high heat. Add onion and garlic. Sauté until softened. Mix in spinach, and set aside to cool. 5 Beat together egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese. 6 Stir into spinach mixture. 7 Spread evenly in shell. Bake 40 minutes or until set. 8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.


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