Spinach & orzo pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pam Coombes | ||
| 1½ | cup | Orzo(rosemarina) |
| 2 | Beaten eggs | |
| 1 | 15 1/2oz jar chunky spagh. | |
| Sauce | ||
| 1 | cup | Grated Parmesan cheese |
| Nonstick spray coating | ||
| 1 | pack | 10 oz frozen chopped spinach |
| ½ | cup | Low-fat ricotta cheese |
| ¼ | teaspoon | Ground nutmeg |
| ½ | cup | Shredded part-skim |
| Mozzerella cheese | ||
Directions
Cook orzo according to package directions; drain. Combine eggs, orzo ½ cup of spaghetti sauce, and the Parmesan cheese. Spray a 9" pie plate with nonstick coating. Spread orzo mixture over bottom and up sides of pie plate to form a shell. Cook spinach according to package directions; drain well. In another bowl stir together spinach, ricotta cheese, and nutmeg. Spoon into bottom of pasta-lined plate.
Spread remaining spaghetti sauce over spinach layer. Cover edge of pie with foil. Bake in a 350F oven for 30 minutes. Sprinkle with shredded mozzarella cheese. Bake for 3-5 minutes more or till cheese melts. Let stand for 5 minutes before serving. Per serving: 342 calories, 10g fat, 52mg cholesterol Better Homes & Gardens Low Calorie Recipes
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