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Cheese and pasta pie
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| Artist: |
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| Categories: |
Cheese, Cheese & Eggs, Pastas & Noodles, Tarts & Pies, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| oz | Spaghetti -- cooked and | | | Drained | | 1
| tsp | Cooking oil | | 6
| | Eggs -- beaten | | 1
| pack | ( 10 oz.) frozen spinach -- | | | Chopped | | 1/2
| cup | Green onion -- thinly | | | Sliced | | 1/4
| cup | Snipped parsley | | 1
| tsp | Basil | | 1
| cup | Ricotta cheese | | 1/2
| cup | Milk or half & half | | 1
| cup | Mozzarella cheese -- | | | Shredded | | 1/2
| tsp | Worcestershire sauce | | 1/2
| tsp | Salt | | 1/4
| cup | Parmesan cheese -- grated | | | Ground pepper -- to taste |
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Procedures:
| 1 | Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10" quiche or pie pan. | | 2 | Cover the edge of the pasta with greased foil to prevent burning. | | 3 | Bake in a 375 degree oven 7 to 10 minutes or until set. | | 4 | Cook the frozen spinach according to package directions. | | 5 | Drain well. | | 6 | Add the sliced onion, parsley and basil. | | 7 | Beat together the ricotta, 4 eggs and milk, add ?cup mozzarella and stir in the vegetable mixture, worcestershire, seasonings and parmesan. | | 8 | Spoon into the pasta shell. | | 9 | Sprinkle the remaining mozzarella on top. | | 10 | Bake at 375°F for around 30 minutes or until set. | | 11 | Allow to stand 10 minutes before serving |
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