Layered Pasta Pie

Kathy W


This is my version of a savory pasta pie. Don't let the number of steps intimidate you. It really is an easy dish to make and oh so delicious!

Featured Pinch Tips Video

★★★★★ 1 vote
30 Min
50 Min


1/2 lb
vermicelli or spaghetti, broken into 3rds, cooked and drained.
1/3 c
onion, finely chopped
4 clove
garlic, finely minced
1 Tbsp
olive oil
1 c
grated, fresh romano cheese, divided
(15-16 oz) container ricotta cheese
1 pkg
(10 oz) frozen chopped spinach, thawed and well drained
1/2 tsp
1/4 tsp
1 jar(s)
(24-26 oz) pasta sauce, your favorite (you could even use pizza sauce)


1While pasta is cooking, saute onion and garlic in olive oil over medium heat until tender, about 5 minutes.

2Drain pasta and place in a small mixing bowl. Add onion and garlic mixture and mix well. Set aside to cool for a few minutes.

3Thaw spinach and drain well. (place in a strainer and press liquid out using a spoon)

4When pasta mixture is warm, not hot, add 1 slightly beaten egg, and 1/2 cup grated romano. Mix well.

5Press pasta mixture into a 9", well greased, spring form pan.

6Separate the yolks of 2 eggs from the whites. Reserve the egg whites. Combine the 2 egg yolks, ricotta cheese, spinach, salt and pepper and rest of the romano cheese.

7Spread the ricotta mixture over the pasta layer.

8In a small mixing bowl, beat the egg whites just until stiff, not dry.

9Fold egg whites into 1 1/2 cups pasta sauce. Spoon over spinach layer.

Step 10 Direction Photo

10Bake at 350 degrees, for 50-60 minutes or until set. Let stand 10 minutes.

Step 11 Direction Photo

11Heat remaining pasta sauce and serve with the pie.

About this Recipe

Course/Dish: Pasta, Savory Pies
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian