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Ingredientes
- 1Â 1/2 c. Orzo(rosemarina)
- 2 x Beaten Large eggs
- 1 x 15 1/2oz jar chunky spagh.
- Â Â Sauce
- 1 c. Grated Parmesan cheese
- Â Â Nonstick spray coating
- 1 pkt 10 ounce frzn minced spinach
- 1/2 c. Low-fat ricotta cheese
- 1/4 tsp Grnd nutmeg
- 1/2 c. Shredded part-skim
- Â Â Mozzerella cheese
Direcciones
- Cook orzo according to package directions; drain. Combine Large eggs, orzo 1/2 c. of spaghetti sauce, and the Parmesan cheese. Spray a 9" pie plate with nonstick coating. Spread orzo mix over bottom and up sides of pie plate to create a shell. Cook spinach according to package directions; drain well.
- In another bowl stir together spinach, ricotta cheese, and nutmeg. Spoon into bottom of pasta-lined plate. Spread remaining spaghetti sauce over spinach layer. Cover edge of pie with foil. Bake in a 350F oven for 30 min. Sprinkle with shredded mozzarella cheese. Bake for 3-5 min more or possibly until cheese melts. Let stand for 5 min before serving. Per
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 114g | |
| Recipe makes 6 servings | |
| Calories 349 | |
| Calories from Fat 84 | 24% |
| Total Fat 9.47g | 12% |
| Saturated Fat 4.94g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 303mg | 13% |
| Potassium 200mg | 6% |
| Total Carbs 46.27g | 12% |
| Dietary Fiber 1.9g | 6% |
| Sugars 2.34g | 2% |
| Protein 18.52g | 30% |
