Layered Pasta Ricotta Pie

• 1/4 (1 lb.) pkg. vermicelli
• 1/3 c. finely chopped onion
• 4 cloves garlic, finely chopped
• 1 Tbsp. olive or vegetable oil
• 1 c. grated fresh Romano cheese
• 3 eggs
• 1 (15 or 16 oz.) container Ricotta cheese
• 1 (10 oz.) pkg. frozen chopped spinach, thawed and well drained
• 1/2 tsp. salt
• 1 (26 oz.) jar (your favorite) spaghetti sauce

1. Preheat oven to 350u0b0.
2. Break vermicelli into thirds; cook according to package directions.
3. Drain.
4. Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat.
5. Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well.
6. Press into well-greased 9-inch spring-form pan.
7. Combine 2 egg yolks, Ricotta cheese, spinach, salt and remaining 1/2 cup Romano cheese.
8. Spread over pasta layer.
9. In small mixer bowl, beat 2 egg whites until stiff, but not dry; fold into 1 1/2 cups pasta sauce.
10. Pour over spinach mixture.
11. Bake 50 to 60 minutes or until set; let stand 10 minutes.
12. Heat remaining pasta sauce; serve with pie.
13. Garnish as desired.
14. Refrigerate leftovers. Makes 6 to 8 servings.

vermicelli, onion, garlic, olive, romano cheese, eggs, ricotta cheese, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=144111 (may not work)