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Ingredients Jump to Instructions ↓

  1. 6 oz Spaghetti; cooked and -drained 1 ts Cooking oil

  2. 6 Eggs; beaten

  3. 1 pk ( 10 oz.) frozen spinach; ch

  4. -opped 1/2 c Green onion; thinly sliced

  5. 1/4 c Snipped parsley

  6. 1 ts Basil

  7. 1 c Ricotta cheese

  8. 1/2 c Milk or half & half

  9. 1 c Mozzarella cheese; shredded

  10. 1/2 ts Worcestershire sauce

  11. 1/2 ts Salt

  12. 1/4 c Parmesan cheese; grated

  13. 2 eggs and press into the bottom and up the sides of a

  14. 10" quiche or pie pan. Cover the edge of the pasta with greased foil to prevent burning. Bake in a

  15. 375 degree oven

  16. 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,

  17. 4 eggs and milk, add

  18. 1/2 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

  19. 375 for around

  20. 30 minutes or until set. Allow to stand 10 minutes before serving. --

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