Recipe: Layered Pasta Ricotta Pie

Layered Pasta Ricotta Pie

1 pound vermicelli noodles
1 Tablespoon oilive oil
1/3 cup finely chopped onion
4 garlic cloves, minced
1 cup grated fresh Romano cheese, divided
3 eggs, divided
1 container (15 or 16 ounces) ricotta cheese
1 package (10 ounces)frozen chopped spinach, thawed and well drained
1/2 teaspoon salt
1 jar (26 ounces) Ripe Olive and Mushroom pasta sauce, divided (or sauce of your choice)

Preheat oven to 350 degrees F.

Break vermicelli noodles into thirds; cook according to package directions. Drain.

In large skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Remove from heat.

Add vermicelli, 1/2 cup Romano cheese and 1 egg. Mix well. Press onto bottom of well-greased 9-inch springform pan.

Combine 2 egg YOLKS, ricotta cheese, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer.

In small mixer bowl, beat 2 egg whites until stiff but not dry;fold into 1 1/2 cups pasta sauce. Pour over spinach mixture.

Bake 50 to 60 mintues or until set; let stand 10 minutes before cutting to serve.

Meanwhile, heat remaining pasta sauce;serve with pie.

Makes 6 to 8 servings.