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Ingredientes
- 6 ounce Spaghetti cooked and liquid removed
- 1 tsp Veg. oil
- 6 x Large eggs beaten
- 1 pkt ( 10 ounce.) frzn spinach ch opped
- 1/2 c. Green onion thinly sliced
- 1/4 c. Snipped parsley
- 1 tsp Basil
- 1 c. Ricotta cheese
- 1/2 c. Lowfat milk or possibly half & half
- 1 c. Mozzarella cheese shredded
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Salt
- 1/4 c. Parmesan cheese grated Grnd pepper to taste
Direcciones
- Combine the pasta, oil and 2 Large eggs and press into the bottom and up the sidesof a 10" quiche or possibly pie pan. Cover the edge of the pasta with greased foil toprevent burning. Bake in a 375 degree oven 7 to 10 min or possibly till set.
- Cook the frzn spinach according to package directions. Drain well.
- Add in the sliced onion, parsley and basil. Beat together the ricotta, 4 Large eggs and lowfat milk, add in 1/2 c. mozzarella and stir in the vegetable mix, Worcestershire, seasonings and parmesan. Spoon into the pasta shell.
- Sprinkle the remaining mozzarella on top.
- Bake at 375 for around 30 min or possibly till set.
- Allow to stand 10 min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 174g | |
| Recipe makes 6 servings | |
| Calories 333 | |
| Calories from Fat 139 | 42% |
| Total Fat 15.55g | 19% |
| Saturated Fat 7.28g | 29% |
| Trans Fat 0.02g | |
| Cholesterol 240mg | 80% |
| Sodium 487mg | 20% |
| Potassium 269mg | 8% |
| Total Carbs 25.96g | 7% |
| Dietary Fiber 1.2g | 4% |
| Sugars 2.72g | 2% |
| Protein 21.93g | 35% |
