Best Ricotta Souffle Pie Recipes

Ricotta Souffle Pie image

Provided by Colbys Mom

Categories Pie

Time 46m

Yield 6 serving(s)

Number Of Ingredients 9

1 (12 ounce) package stouffer frozen spinach souffle
1 (15 ounce) container ricotta cheese
1/2 cup freshly grated parmesan cheese
1/4 teaspoon fresh garlic, minced
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 frozen 9-inch deep dish pie shell
toasted breadcrumbs, for topping,if desired

Steps:

Arrange oven rack on lowest rack.
Place a cookie sheet on rack.
Heat oven to 425 degrees.
Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
Pour into pie shell, spreading top evenly with a rubber spatula.
Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

Spinach Souffle' Ricotta Pie image

Provided by Daily Inspiration S

Time 1h5m

Number Of Ingredients 7

1 pkg 12-oz. pkg. stouffer's spinach souffle, thawed
1 15-oz. container ricotta cheese
1/2 c parmesan cheese, finely shredded (2 oz)
1/4 tsp nutmeg
1/4 tsp freshly ground black pepper
1/2 tsp jarred minced garlic
1 9-inch unbaked deep-dish pie shell

Steps:

1. Preheat the oven to 425 degrees F.
2. In a large bowl, combine thawed spinach souffle, ricotta cheese, parmesan cheese, nutmeg, pepper and garlic. Mix well and then spoon into the pie shell, spreading top evenly.
3. Place pie shell on a baking sheet and bake in a preheated oven for 30 minutes. Let the pie stand 10 minutes before serving. Serve warm.