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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Pasta / Number of Servings: 6 |
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Directions: 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.
Bake at 375 for around 30 minutes or until set. Allow to stand 10 minutes
before serving.
Ingredients:
6 Ounce(s) Spaghetti -- cooked and
1 Teaspoon(s) Cooking oil
6 Eggs -- beaten
1 Package(s) ( 10 oz.) frozen spinach --
1/2 Cup(s) Green onion -- thinly
1/4 Cup(s) Snipped parsley
1 Teaspoon(s) Basil
1 Cup(s) Milk or half & half
1 Cup(s) Mozzarella cheese
1/2 Teaspoon(s) Ground pepper -- to taste
1/2 Teaspoon(s) Lemon; juice
1/4 Cup(s) Parmesan cheese -- grated |
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