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Spinach Ricotta Pie

Spinach Ricotta Pie Recipe

Wonderful with your favorite spaghetti sauce.


Serves 8


About an hour

Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
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:*



FAT: 11g 


SODIUM: 420mg 

CARBS: 28g



*Nutrition Facts are estimates only.  For questions or specific information, email

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Spinach Ricotta Pie

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