Estimated Times
Preparation Time: 10 mins
Cooking Time: 37 mins
Cooling Time: 10 mins standing
Servings: 6
Ingredients
1 package (9-oz.)STOUFFER'S Creamed Spinach, defrosted according to package directions
6 ounces dry spaghetti, prepared according to package directions
1 tablespoon vegetable oil
6 largeeggs, divided
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
1/2 cup half-and-half
1/3 cup chopped onion
2/3 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon crushed basil
Directions
PREHEAT oven to 375° F.
COMBINE pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
BAKE for 7 to 10 minutes or until set.
COMBINE creamed spinach, remaining eggs, ricotta cheese, ½ cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
BAKE for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.
COMBINE pasta, oil and 2 lightly beaten eggs in large bowl; press onto bottom and up side of 10-inch pie plate.
BAKE for 7 to 10 minutes or until set.
COMBINE creamed spinach, remaining eggs, ricotta cheese, ½ cup mozzarella cheese, half-and-half, onion, Parmesan, parsley and basil; spoon into pasta shell. Top with remaining mozzarella.
BAKE for 30 to 35 minutes or until knife inserted near center comes out clean; cool for 10 minutes before serving.
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