6 oz Spaghetti; cooked and
-drained
1 ts Cooking oil
6 Eggs; beaten
1 pk ( 10 oz.) frozen spinach;
-chopped
1/2 c Green onion; thinly sliced
1/4 c Snipped parsley
1 ts Basil
1 c Ricotta cheese
1/2 c Milk or half & half
1 c Mozzarella cheese; shredded
1/2 ts Worcestershire sauce
1/2 ts Salt
1/4 c Parmesan cheese; grated
Ground pepper; to taste
From: beck4@nyc.pipeline.com (Eileen & Bob Holze)
Date: Mon, 1 Jul 1996 22:22:39 GMT
Recipe By: Unknown (4-9-96)
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.
MC-Recipe Digest V1 #136
From the
Yields
6 Servings