Spinach-Alfredo Pasta Pie

Name: Spinach-Alfredo Pasta Pie
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 1/2 cup prepared alfredo sauce; 1 1/2 cups angel hair pasta; 3/4 cup small curd cottage cheese, well-drained; 1 cup parmesan cheese, grated; 1 large egg, beaten; 2 cups fresh Baby Spinach; 3 roma tomatoes, 1/2 thick slices lengthwise; 1 tablespoon italian seasoning; 1/2 cup mozzarella cheese, shredded; extra parmesan cheese

(4)

Recipe by Caroline Cooks

Makes a delicious dish for a meatless meal!

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READY IN: 50mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

¹⁄₂

cup prepared alfredo sauce
1 ¹⁄₂

cups angel hair pasta
³⁄₄

cup small curd cottage cheese, well-drained
1

cup parmesan cheese, grated
1

large egg, beaten
2

cups fresh Baby Spinach
3

roma tomatoes, 1/2 thick slices lengthwise
1

tablespoon italian seasoning
¹⁄₂

cup mozzarella cheese, shredded
extra parmesan cheese

DIRECTIONS

Cook pasta according to directions to al dente; drain.
Meanwhile, heat Alfredo sauce over low heat or in the microwave on reduced power.
Do not overheat!
Cook or steam spinach to wilt; drain and pat dry.
Combine drained pasta with Parmesan and egg.
Press into bottom and up sides of oil-sprayed DEEP DISH 9” pie plate to form crust.
Spread cottage cheese over crust.
Spread spinach evenly.
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.
Uncover, and sprinkle with Mozzarella; bake for about 8 minutes to melt cheese.
Let set for 10 minutes before slicing into wedges.
Serve additional Parmesan cheese, if desired.