Spinach & Orzo Pie

  • on July 29, 2007
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Ingrients & Directions

-Pam Coombes
1 1/2 c Orzo(rosemarina)
2 Beaten eggs
1 15 1/2oz jar chunky spagh.
1 c Grated Parmesan cheese
Nonstick spray coating
1 pk 10 oz frozen chopped spinach
1/2 c Low-fat ricotta cheese
1/4 ts Ground nutmeg
1/2 c Shredded part-skim
Mozzerella cheese

Cook orzo according to package directions; drain. Combine eggs, orzo
1/2 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

6 Servings

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