Pasta Cheese and Tomato Pie
2 tablespoons Olive Oil
1 –1/2 cup thin sliced Yellow Onion
1 tablespoon Minced Garlic
8 Ounces Spaghetti, cooked al dente
¼ cup Chopped Parsley
¼ cup frozen spinach, thawed and drained
Juice from one Lemon
1-1/2 teaspoons Dried Oregano
1-1/2 teaspoons Dried Basil
½ teaspoon each Salt & black pepper
¼ cup Ricotta Cheese
1 large egg
½ cup Grated (fresh) Parmesan Cheese
2 Tomatoes, sliced thin
½ Cup Shredded Mozzarella Cheese
Preheat oven to 350 degrees. Butter a 10-inch pie tin.
Heat olive oil in pan. Add onion, and garlic and cook for about 3 minutes, tossing frequently.
Scrape the ingredients into a large bowl.
Add the next 8 ingredients. Toss until well mixed.
In a separate bowl, mix together the egg and the ricotta cheese.
Add to the pasta mixture.
Pour half of the mixture into the pie tin.
Lay half the tomatoes fanned out over the pasta evenly.
Sprinkle half the Parmesan and half the mozzarella on the tomatoes evenly.
Top with the rest of the pasta. Again, fan out the remaining tomato slices over the pasta and repeat with the cheese.
Bake for 20 minutes uncovered and then closely covered with foil for the last 20 minutes.
Cool for 5-10 minutes.
Carefully loosen the pie around the edges. Cut into 8 wedges.
Serve with your favorite Marinara or spiced tomato sauce. Serves 6-8