6 oz Spaghetti — cooked and
1 ts Cooking oil
6 Eggs — beaten
1 pk ( 10 oz.) frozen spinach —
1/2 c Green onion — thinly
1/4 c Snipped parsley
1 ts Basil
1 c Ricotta cheese
1/2 c Milk or half & half
1 c Mozzarella cheese —
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Parmesan cheese — grated
Ground pepper — to taste
Combine the pasta, oil and 2 eggs and press into the bottom and up the
sides of a 10″ quiche or pie pan. Cover the edge of the pasta with
greased foil to prevent burning. Bake in a 375 degree oven 7 to 10
minutes or until set.
Cook the frozen spinach according to package directions. Drain well.
Add the sliced onion, parsley and basil. Beat together the ricotta, 4
eggs and milk, add 1/2 cup mozzarella and stir in the vegetable
mixture, Worcestershire, seasonings and parmesan. Spoon into the
pasta shell. Sprinkle the remaining mozzarella on top.
Bake at 375 for around 30 minutes or until set. Allow to stand 10
minutes before serving.