Cheese & Pasta Pie
Cheese and Pasta Pie recipe
Yield
6 servingsPrep
25 minCook
30 minReady
70 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
spaghetti
cooked and drained |
|
| 1 | teaspoon | vegetable oil |
|
| 6 | large |
eggs
divided, beaten |
|
| 10 | ounces |
spinach
frozen, chopped |
|
| ½ | cup |
scallions, spring or green onions
thinly sliced |
|
| ¼ | cup |
parsley leaves
snipped |
|
| 1 | teaspoon | basil |
*
|
| 1 | cup | ricotta cheese |
|
| ½ | cup | light cream (half&half) |
|
| 1 | cup |
mozzarella cheese
shredded, divided |
*
|
| ½ | teaspoon | worcestershire sauce |
|
| ½ | teaspoon | salt |
|
|
black pepper
ground, to taste |
*
|
||
| ¼ | cup |
Parmesan cheese
grated |
|
Directions
Combine the pasta, oil and 2 eggs and press into the bottom and up the sides of a 10 inch quiche or pie pan.
Cover the edge of the pasta with greased foil to prevent burning.
Bake in a 375 degree F oven 7 to 10 minutes or until set.
Cook the frozen spinach according to package directions.
Drain well.
Add the sliced onion, parsley and basil.
Beat together the ricotta, 4 eggs and milk, add ½ cup mozzarella and stir in the vegetable mixture, Worcestershire, seasonings and parmesan.
Spoon into the pasta shell.
Sprinkle the remaining mozzarella on top.
Bake at 375℉ (190℃) F for around 30 minutes or until set.
Allow to stand 10 minutes before serving.
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