In this recipe
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Notta Pasta Rice Linguine
This rice noodle makes the perfect alternative to wheat linguine to make a delicious gluten-free dish.
Spinach Ricotta Pie
Wonderful with your favorite spaghetti sauce.
Serves 8
About an hour
1/4 cup finely chopped
Italian parsley
Salt and pepper
1 tablespoon olive oil
1 medium onion, minced
3 cloves garlic, minced
1-10 oz package frozen chopped spinach, thawed and squeezed dry
2 eggs
1-15 oz container whole or part-skim ricotta cheese
2 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon pepper
1. | Preheat oven to 350°F. 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 to taste. |
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 eggs, ricotta cheese, Parmesan cheese, salt, nutmeg, and pepper. |
6. | Stir into spinach mixture. |
7. | Spread evenly in shell. Bake 40 minutes or until set. |
Spinach Ricotta Pie
Nutrition Facts:*
CALORIES: 250
FAT: 11g
CHOLESTEROL: 70mg
SODIUM: 420mg
CARBS: 28g
PROTEIN: 11g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com