Layered Pasta Ricotta Pie
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.