Orzo Pie Florentine

November 2, 2010
Who doesn’t love the combination of pasta, creamy ricotta and a vibrant rich sauce? Add some spinach to round it out and give it even more color. Your eyes will be eating before the fork hits your mouth.  Using orzo as the base this is an easy and quick way to achieve  that taste without the time and mess of lasagne. The texture of the orzo makes a nice contrast to the smooth center.
  • 2 eggs,beaten
  •  2 C. cooked orzo
  • 2 1/2 C. Eggplant Tomato Sauce
  • 1/2 C. Grated parmesean
  • 10 oz. pkg. frozen  chopped spinach,cooked and squeezed dry
  • 1/2 C. ricotta cheese
  • 1/4 t. nutmeg
  • 3/4 C. shredded mozzarella
 Pre-heat oven to 350. Stir ricotta ,spinach and nutmeg. Combine eggs, orzo, 1/2 C. sauce and parmesean cheese. Spread mixture over bottom and up the sides of a deep 9″ pie plate .Press the center down and form the sides as if making the bottom of a pie crust.

Spoon ricotta mixture into center of crust.Gently spread to edge of well you made in the orzo.

Cover spinach mixture with remaining sauce. Bake for one hour covered with foil.Remove from oven and spread shredded cheese on top.Return to oven for about 5 minutes more,until cheese is melted.We like our  cheese to brown a bit.Let stand for five minutes.
Cut into wedges,serve with a nice chunk of garlic bread and some sauteed veggies.

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