This recipe is my own, coming from the time when we had small children and needed tasty dishes that could be cooked without a fuss. It has some similarity to recipe of my mom’s called Spaghetti Pie.
2 beaten eggs
3 cups cooked orzo pasta (8 ounces, dry)
1 jar (15 ½ ounces) chunky pasta sauce
1/3 cup Parmesan cheese
1 package (10 ounces) frozen chopped spinach
½ cup ricotta cheese
¼ teaspoon ground nutmeg
½ cup shredded mozzarella
- Heat oven to 350°. Grease a 9 inch pie pan. Cook spinach according to package directions; drain well and set aside.
- In a medium bowl combine eggs, cooked orzo, ½ cup of spaghetti sauce, and Parmesan cheese. Spread mixture over bottom and up the sides of a greased 9" pie plate to form a shell.
- In another bowl, mix together and spinach, ricotta cheese, and nutmeg. Spoon into pasta-lined plate. Spread remaining sauce atop filling. Cover edge of pie with foil.
- Bake for 30 – 40 min. Remove from oven, topped with shredded mozzarella, and return to oven and bake for 3 – 5 min. to melt cheese. Transfer to wire rack; let stand for 5 min. before serving.
Makes 6 main-dish servings