This all-in-one meal is a cross between a spinach lasagna and a pizza, but with orzo rather than wide noodles or crust.
Servings: 6 - 8
- 3/4 to 1 cup orzo
- 1 cup prepared tomato-based pasta sauce
- 1/2 cup grated Parmesan cheese
- 10 ounces frozen chopped spinach, thawed, excess water squeezed out
- 2 large eggs, lightly beaten
- 1/2 cup low-fat ricotta cheese
- 1/4 teaspoon freshly grated nutmeg
- Freshly ground black pepper
- 1/2 cup shredded mozzarella cheese
Preheat the oven to 375 degrees. Lightly coat a 9-inch glass pie plate with nonstick spray oil.
Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook according to package directions. Drain and transfer to a medium bowl. Add 1/2 cup of the pasta sauce and the Parmesan cheese. Spread the mixture in the prepared pie plate.
In a medium bowl, add the spinach, eggs, ricotta cheese, nutmeg and salt and pepper to taste and stir to combine. Spoon the mixture evenly to cover all of the pasta. Top with the remaining 1/2 cup of the pasta sauce and sprinkle with mozzarella cheese. Bake for 30 minutes or until the cheese is slightly melted. Serve hot.
Adapted from "The Six O'Clock Scramble," by Aviva Goldfarb (St. Martin's Griffin).
Tested by Randy Richter.
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