Spinach-Alfredo Pasta Pie

• 1/2 cup prepared alfredo sauce
• 1 1/2 cups angel hair pasta
• 3/4 cup small curd cottage cheese, well-drained
• 1 cup parmesan cheese, grated
• 1 large egg, beaten
• 2 cups fresh Baby Spinach
• 3 roma tomatoes, 1/2 thick slices lengthwise
• 1 tablespoon italian seasoning
• 1/2 cup mozzarella cheese, shredded
• extra parmesan cheese

1. Cook pasta according to directions to al dente; drain.
2. Meanwhile, heat Alfredo sauce over low heat or in the microwave on reduced power.
3. Do not overheat!
4. Cook or steam spinach to wilt; drain and pat dry.
5. Combine drained pasta with Parmesan and egg.
6. Press into bottom and up sides of oil-sprayed DEEP DISH 9" pie plate to form crust.
7. Spread cottage cheese over crust.
8. Spread spinach evenly.
9. Spread Alfredo sauce; and place tomato slices over sauce; sprinkle tomatoes with Italian seasoning and salt and pepper. Cover loosely with foil and bake in preheated oven at 375 degrees F.; for 25 minutes.
10. Uncover, and sprinkle with Mozzarella; bake for about 8 minutes to melt cheese.
11. Let set for 10 minutes before slicing into wedges.
12. Serve additional Parmesan cheese, if desired.

alfredo sauce, angel hair pasta, cottage cheese, parmesan cheese, egg, spinach, roma tomatoes, italian seasoning, mozzarella cheese, extra parmesan cheese

Taken from www.food.com/recipe/spinach-alfredo-pasta-pie-131373 (may not work)