Ricotta Souffle Pie
Recipe from Ladies' Home Journal

This recipe combines ricotta and Parmesan cheese with a prepared frozen spinach souffle to keep prep time minimal.


Ricotta Souffle Pie

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Servings: 6 servings
Prep Time: 15 mins
Total Time: 47 mins
Related Categories: Breakfast Souffle, Low Calorie, Low Carb, Spinach Souffle
 
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Ingredients
  • 1  12-ounce can
    Stouffer's frozen Spinach Souffle
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  • 1  15-ounce container
    ricotta cheese
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  • 1/2  cup
    freshly grated Parmesan cheese
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  • 1/4  teaspoon
    minced garlic
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  • 1/4  teaspoon
    ground nutmeg
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    freshly ground pepper
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  • 1  9-inch
    frozen deep-dish pie shell
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Directions
1.
Arrange oven rack on lowest position in oven. Place a cookie sheet on rack. Heat oven to 425 degree F.
2.
Start to prepare frozen Spinach Souffle according to package directions for the microwave except microwave only 5 minutes, until edges begin to puff and center is defrosted.
3.
Combine souffle, ricotta, Parmesan, garlic, nutmeg, salt and pepper in a large bowl until well mixed. Pour into pie shell, spreading top evenly with a rubber spatula. Place pie on the cookie sheet and bake until crust is brown and filling is puffed (center may not puff, but that's okay), 32 to 34 minutes. Makes 6 servings.
Nutrition information
Calories 350, Total Fat 22.5 g, Saturated Fat 11 g, Cholesterol 103 mg, Sodium 669 mg, Carbohydrate 20 g, Fiber 1 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 30%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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