Spinach Ricotta Pie Recipe

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Type: Spinach Ricotta Pie Free Cooking Recipe – Pasta

Good stuff!

Ingredients / Directions
1/2 box ( 8 oz / 227g ) Notta Pasta

1/4 cup(s) finely chopped Italian parsley

Salt and pepper
to taste

1 Tbsp olive oil

1 medium onion
minced

3 cloves garlic
minced

1 – 10 oz (280g) package frozen chopped spinach
thawed & squeezed dry

4 egg whites

1 – 15 oz (425g) container part-skim ricotta cheese

1 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon pepper

2 Tbsp parmesan cheese
1 Preheat oven to 350?F (175?C). 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.
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. Saut? until softened. Mix in spinach
and set aside to cool.
5 Beat together egg whites
ricotta cheese
salt
nutmeg
pepper
and parmesan cheese.
6 Stir into spinach mixture.
7 Spread evenly in shell. Bake 40 minutes or until set.
8 Serving suggestion: Serve warm topped with your favorite spaghetti sauce.

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