Home | Veggie Table - Show #23

Veggie Table - Show #23

Spinach and Orzo Pie

• 1 ½ cups (357 mL) -- Dried orzo
• 2 -- Eggs, beaten
• 1 jar (1 jar) -- Spaghetti or pizza sauce
• 1/3 cup (75 mL) -- Soy parmesan cheese
• 1 - 10 oz (284 mL) -- Frozen spinach
• ½ cup (125 mL) -- Rennet-less cottage cheese or ricotta
• ¼ tsp (1 mL) -- Nutmeg
• ½ cup (125 mL) -- Shredded mozzarella cheese

For shell:

Cool pasta according to directions, drain, rinse with cold water and drain again. In a medium mixing bowl, combine eggs, ½ cup spaghetti sauce and parmesan cheese. Add pasta to mixture and toss to coat. Spread pasta mixture over the bottom and up the sides of a greased 9 inch pie plate to form an even shell. Set aside to be filled.

For filling:

Cook spinach according to package directions and drain well. Stir together spinach, cottage cheese and nutmeg. Spoon into bottom of pasta-lined pie plate. Generously spread the rest of the spaghetti sauce over the filling. Cover the edge of the pie with foil. Bake at 350 degrees F for 30 minutes. Sprinkle with mozzarella and bake for 3-5 more minutes, or until cheese melts. Let stand five minutes before serving.