Spinach Ricotta Pie

In this recipe

Notta Pasta Rice Linguine

Spinach Ricotta Pie

Wonderful with your favorite spaghetti sauce.

Yield

Serves 8

Time

About an hour

Ingredients

1/2-16 oz box (8 oz) Notta Pasta Linguine
1/4 cup finely chopped
Italian parsley
Salt and pepper
1 tablespoon olive oil
1 medium onion, minced
3 cloves garlic, minced
1-10 oz package frozen chopped spinach, thawed and squeezed dry
2 eggs
1-15 oz container whole or part-skim ricotta cheese
2 tablespoons Parmesan cheese
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon pepper

Directions

1.	Preheat oven to 350°F. 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 to taste.
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. Sauté until softened. Mix in spinach, and set aside to cool.
5.	Beat together eggs, ricotta cheese, Parmesan cheese, salt, nutmeg, and pepper.
6.	Stir into spinach mixture.
7.	Spread evenly in shell. Bake 40 minutes or until set.