Spinach-Alfredo Pasta Pie

By Caroline Cooks on July 27, 2005

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Ingredients

    1. 1/2 cup prepared alfredo sauce
    2. 1 1/2 cups angel hair pasta
    3. 3/4 cup small curd cottage cheese, well-drained
    4. 1 cup parmesan cheese, grated
    5. 1 large egg, beaten
    6. 2 cups fresh baby spinach
    7. 3 roma tomatoes, 1/2 thick slices lengthwise
    8. 1 tablespoon italian seasoning
    9. 1/2 cup mozzarella cheese, shredded
    10. extra parmesan cheese

Directions

  1. Cook pasta according to directions to al dente; drain.
  2. Meanwhile, heat Alfredo sauce over low heat or in the microwave on reduced power.
  3. Do not overheat!
  4. Cook or steam spinach to wilt; drain and pat dry.
  5. Combine drained pasta with Parmesan and egg.
  6. Press into bottom and up sides of oil-sprayed DEEP DISH 9” pie plate to form crust.
  7. Spread cottage cheese over crust.
  8. Spread spinach evenly.
  9. Spread Alfredo sauce; and place tomato slices over sauce; sprinkle tomatoes with Italian seasoning and salt and pepper. Cover loosely with foil and bake in preheated oven at 375 degrees F.; for 25 minutes.
  10. Uncover, and sprinkle with Mozzarella; bake for about 8 minutes to melt cheese.
  11. Let set for 10 minutes before slicing into wedges.
  12. Serve additional Parmesan cheese, if desired.
 
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