Layered Pasta Ricotta Pie - cooking recipe

Ingredients

1/4 (1 lb.) pkg. vermicelli
1/3 c. finely chopped onion
4 cloves garlic, finely chopped
1 Tbsp. olive or vegetable oil
1 c. grated fresh Romano cheese
3 eggs
1 (15 or 16 oz.) container Ricotta cheese
1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
1/2 tsp. salt
1 (26 oz.) jar (your favorite) spaghetti sauce

Preparation

Preheat oven to 350\u00b0.
Break vermicelli into thirds; cook according to package directions.
Drain.
Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat.
Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well.
Press into well-greased 9-inch spring-form 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 minutes or until set; let stand 10 minutes.
Heat remaining pasta sauce; serve with pie.
Garnish as desired.
Refrigerate leftovers. Makes 6 to 8 servings.