6 oz Spaghetti — cooked and
1 ts Cooking oil
6 Eggs — beaten
1 pk ( 10 oz.) frozen spinach —
1/2 c Green onion — thinly
1/4 c Snipped parsley
1 ts Basil
1 c Ricotta cheese
1/2 c Milk or half & half
1 c Mozzarella cheese —
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Parmesan cheese — grated
Ground pepper — to taste
Combine the pasta, oil and 2 eggs and press into the bottom and up the
sides of a 10″ quiche or pie pan. Cover the edge of the pasta with
greased foil to prevent burning. Bake in a 375 degree oven 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, 4
eggs and milk, add 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.
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Bake at 375 for around 30 minutes or until set. Allow to stand 10
minutes before serving.