Spinach Ricotta Pie recipe

Ingredients:
1/2 box
( 8 oz / 227g ) Notta Pasta

1/4 cup finely chopped Italian parsley


Salt and pepper, to taste

1 Tbsp olive oil

1
medium onion, minced

3 cloves garlic, minced

1 - 10 oz
(280g) package frozen chopped spinach, thawed & squeezed dry

4 egg
whites

1 - 15 oz (425g) container part-skim ricotta cheese


1 tsp salt

1/2 tsp nutmeg

1/2 tsp pepper


2 Tbsp parmesan cheese

Procedures:
1 Preheat oven to 350°F (175°C).
Lightly oil a 9" pie plate.
2 Boil Notta Pasta according to box
directions. Rinse under cold water and drain well. Immediately toss with
parsley, salt and pepper.
3 Pour mixture into pie plate. Spread evenly
on bottom and up sides of pie dish to form a shell.
4 In a non-stick
skillet, heat olive oil over medium-high heat. Add onion and garlic. Sauté
until softened. Mix in spinach, and set aside to cool.
5 Beat together
egg whites, ricotta cheese, salt, nutmeg, pepper, and parmesan cheese.

6 Stir into spinach mixture.
7 Spread evenly in shell. Bake 40
minutes or until set.
8 Serving suggestion: Serve warm topped with your
favorite spaghetti sauce.