LAYERED PASTA PIE

Layered Pasta Pie image

Provided by Kathy W

Time 1h20m

Number Of Ingredients 11

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1/2 lb vermicelli or spaghetti, broken into 3rds, cooked and drained.
1/3 c onion, finely chopped
4 clove garlic, finely minced
1 Tbsp olive oil
1 c grated, fresh romano cheese, divided
3 eggs
1 (15-16 oz) container ricotta cheese
1 pkg (10 oz) frozen chopped spinach, thawed and well drained
1/2 tsp salt
1/4 tsp pepper
1 jar(s) (24-26 oz) pasta sauce, your favorite (you could even use pizza sauce)

Steps:

1. While pasta is cooking, saute onion and garlic in olive oil over medium heat until tender, about 5 minutes.
2. Drain pasta and place in a small mixing bowl. Add onion and garlic mixture and mix well. Set aside to cool for a few minutes.
3. Thaw spinach and drain well. (place in a strainer and press liquid out using a spoon)
4. When pasta mixture is warm, not hot, add 1 slightly beaten egg, and 1/2 cup grated romano. Mix well.
5. Press pasta mixture into a 9", well greased, spring form pan.
6. Separate the yolks of 2 eggs from the whites. Reserve the egg whites. Combine the 2 egg yolks, ricotta cheese, spinach, salt and pepper and rest of the romano cheese.
7. Spread the ricotta mixture over the pasta layer.
8. In a small mixing bowl, beat the egg whites just until stiff, not dry.
9. Fold egg whites into 1 1/2 cups pasta sauce. Spoon over spinach layer.
10. Bake at 350 degrees, for 50-60 minutes or until set. Let stand 10 minutes.
11. Heat remaining pasta sauce and serve with the pie.