Layered Pasta Ricotta Pie
A savory layered pasta ricotta pie with spinach, Romano cheese, and a crispy pasta crust, perfect for family dinners or entertaining guests who enjoy hearty Italian flavors.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Break vermicelli into thirds and cook according to package directions.
- Drain the cooked vermicelli.
- In a 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 the mixture into a well-greased 9-inch spring-form pan to form the pasta crust.
- In a bowl, combine 2 egg yolks, Ricotta cheese, thawed and drained spinach, salt, and remaining 1/2 cup Romano cheese.
- Spread the spinach mixture over the pasta layer.
- In a small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce.
- Pour the egg white and sauce mixture over the spinach layer.
- Bake for 50 to 60 minutes or until set.
- Let stand for 10 minutes after baking.
- Heat remaining pasta sauce and serve with the pie.
- Garnish as desired and refrigerate leftovers.
Tips & Substitutions
For a creamier texture, you can mix in some grated mozzarella cheese with the Ricotta. If you don't have Romano cheese, Parmesan is a great substitute. To save time, consider using pre-cooked vermicelli or a different pasta shape. If you prefer a spicier flavor, add red pepper flakes to the onion and garlic mixture.
Serving Suggestions
This layered pasta ricotta pie pairs beautifully with a simple side salad or steamed vegetables. Consider serving it alongside a warm marinara sauce for dipping. For a delightful twist, serve with breadsticks or garlic bread. It’s also perfect for potlucks, making it a great addition to gatherings featuring other Italian recipes.
Storage & Reheating
Allow the pie to cool completely before storing leftovers in an airtight container. It can be refrigerated for up to 3 days. To reheat, place individual slices in the microwave for about 1-2 minutes, or bake in a preheated oven at 350°F (175°C) for 15-20 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Layered Pasta Ricotta Pie contains roughly 219 calories, with 7g protein, 23g carbohydrates, and 11g fat. It is a good source of protein (15% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1223mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it in the skillet until wilted before adding it to the Ricotta mixture. Make sure to drain any excess moisture to avoid a soggy pie.
Is this dish suitable for freezing?
Yes, this layered pasta ricotta pie can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw in the refrigerator overnight before reheating.
Can I make this ahead of time?
Absolutely! You can prep the layers a day in advance, assemble the pie, and refrigerate it until you're ready to bake. Just add an extra 10-15 minutes to the baking time if it’s coming straight from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).