Contributed By: DCC
DCC
A new way to think of Pie. The pasta creates its crust.
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Total Preparation Time: 15 to 30 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Vegetarian
Nutrition Content: Good Source of Calcium
High Fiber
Meal Type: Entree
Ingredients
1/4 (1lb ) package vermicelli
1/3 cup Finely chopped onion
4 cloves Garlic, finely chopped
1 tbsp Olive or vegetable oil
1 cup Grated fresh Romano cheese
3 Eggs
1 (15 or 16 oz) container ricotta
Cheese
1 (10 oz) package Spinach, thawed
And well drained
1/2 tsp Salt
1 (26 oz) jar Classico Di Sicilia (Ripe Olives and Mushrooms) Pasta Sauce
Preparation
Preheat oven to 350* F. 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, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9-inch springform pan. Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer. In a small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. pour over spinach mixture. Bake 50-60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce; serve with pie. Garnish as desired. Refrigerate leftovers.
Cook's Notes
Nutrition Information
Calories: 435
;
Total Fat: 20 g
;
Saturated Fat: 10 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 39 g
;
Protein: 23 g
;
Vitamin A: 6919 IU
;
Vitamin C: 14 mg
;
Calcium: 562 mg
;
Sodium: 1137 mg
;
Iron: 3.1 mg
;
Fiber: 5 g