Layered Pasta Ricotta Pie - cooking recipe

Ingredients

1/4 lb vermicelli
1 tablespoon olive oil
1/3 cup finely chopped onion
4 garlic cloves, minced
1 cup grated romano cheese or 1 cup parmesan cheese
3 eggs, divided
15 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and drained
26 ounces spaghetti sauce

Preparation

Break vermicelli into thirds and cook,& drain.
Saute onion and garlic in oil until tender. Mix with vermicelli, 1/2 Cup Romano and 1 egg.
Press into bottom of well greased 9\" springform pan.
Mix 2 egg yolks, ricotta, spinach, and 1/2 cup romano.
Spread over pasta layer.
Beat 2 egg whites till stiff. Fold in 1 1/2 cups pasta sauce.Pour on top.
Bake at 350\u00b0 50-60 minute till set.
Let stand at least 10 minutes before cutting.
Garnish with heated leftover sauce and parsley sprigs.