Description Edit

Ingredients Edit

  • 1 ½ cups orzo, cooked and drained
  • 15-ounce jar of your favorite spaghetti sauce
  • ½ cup grated Parmesan
  • 1 10-ounce package frozen chopped spinach
  • 1-cup ricotta (can use low fat)
  • 1 egg
  • A pinch of grated nutmeg
  • Shredded mozzarella
  • 9" or 10" pie pan

Directions Edit

  1. In a bowl, mix cooked orzo & about ½ of the tomato sauce & egg & parmesan. Line the bottom and sides of pie pan.
  2. Cook spinach according to package directions and drain well.
  3. Mix spinach, ricotta and nutmeg in a separate bowl. Place the filling on top of the base. Cover with remaining tomato sauce (you may not need all of it.)
  4. Bake at 350F for 30 minutes.
  5. Sprinkle the top with shredded mozzarella and bake for an additional 5 minutes.
  6. Let cool 5 minutes before serving.
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