Layered Pasta Ricotta Pie
Layered Pasta Ricotta Pie is an moderately easy dinner. Made with 1/4 (1 lb.) pkg. vermicelli, 1/3 c. finely chopped onion, 4 cloves garlic, finely chopped, 1 tbsp. olive or vegetable oil and 1 c. grated fresh romano cheese, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
Preheat oven to 350Β°.
Break vermicelli into thirds; cook according to package directions.
Drain.
Meanwhile, in 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 spring-form pan.
Combine 2 egg yolks, Ricotta cheese, spinach, salt and remaining 1/2 cup Romano cheese.
Spread over pasta layer.
In 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 to 60 minutes or until set; let stand 10 minutes.
Heat remaining pasta sauce; serve with pie.
Garnish as desired.
Refrigerate leftovers. Makes 6 to 8 servings.
π· Perfect Pairings
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