Serve this meatless pasta for brunch with
fresh fruit, or as an accompaniment to roasted chicken from your
grocer for dinner.
Cheesy Spinach
Pasta Pie
1 (9-ounce) package STOUFFER'S®
Creamed Spinach, defrosted according to package directions
6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 large eggs, divided use
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided use
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup freshly grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 teaspoon crushed dried basil leaves
Preheat oven to 375°
F.
Combine pasta, oil and
2 lightly beaten eggs in large bowl; press onto bottom and up
side of 10-inch pie plate.
Bake for 7 to 10 minutes
or until set.
Combine creamed spinach,
remaining eggs, ricotta cheese, 1/2 cup mozzarella cheese, half-and-half,
onion, Parmesan, parsley and basil; spoon into pasta shell. Top
with remaining mozzarella.
Bake for 30 to 35 minutes
or until knife inserted near center comes out clean; cool for
10 minutes before serving.
Makes 6 servings.
Recipe and photograph are
the property of Nestlé® and Meals.com, used with permission.
