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    You are in: Home / Recipes / Ricotta Souffle Pie Recipe
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    Ricotta Souffle Pie

    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    12 mins

    34 mins

    Colby's Mom's Note:

    This recipe combines ricotta and Parmesan cheese with Stouffers Spinach Souffle, to keep prep time minimal. It's all baked up in a flaky piecrust for deliciously light fare on a warm summer day.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Arrange oven rack on lowest rack.
    2. 2
      Place a cookie sheet on rack.
    3. 3
      Heat oven to 425 degrees.
    4. 4
      Start to prepare Stouffer's frozen spinach souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
    5. 5
      Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt, and pepper in large bowl until well mixed.
    6. 6
      Pour into pie shell, spreading top evenly with a rubber spatula.
    7. 7
      Place pie on the cookie sheet and bake 32-24 minutes until crust is brown and filling is puffed (center may not puff, but that's okay).

    Browse Our Top Pie Recipes

    Ratings & Reviews:

    • on June 10, 2014

      15

      There isn't anything correct with this recipe. What a big flop. I should have figured this out before I spent all the time for nothing.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Ricotta Souffle Pie

    Serving Size: 1 (168 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 370.3
     
    Calories from Fat 236
    63%
    Total Fat 26.2 g
    40%
    Saturated Fat 12.0 g
    60%
    Cholesterol 111.8 mg
    37%
    Sodium 743.6 mg
    30%
    Total Carbohydrate 16.4 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.2 g
    9%
    Protein 16.9 g
    33%

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