Ricotta Pie
This is so easy you’ll wonder how you did it. This is great for a light dinner or brunch.
Ingredients
- 1 pkg Stouffer’s frozen spinach soufflé
- 1 15 oz. container Ricotta cheese
- ½ cup grated Parmesan cheese
- 1 clove garlic, minced
- ¼ tsp salt, pepper and nutmeg
- 1 deep-dish frozen pie crust
Instructions
- Heat oven to 425°
- Place pie pan on cookie sheet
- Prepare Stouffers spinach soufflé according tomicrowave directions but cook only 5 minutes until edges begin to puff andcenter is defrosted
- Combine soufflé, ricotta, Parmesan, garlic,nutmeg, salt and pepper
- Pour into pie shell, spreading top evenly
- Bake 30-35 minutes until crust is brown andfilling is puffed
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