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ShareRicotta Souffle Pie
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Makes: 6
servings
Prep:
15 mins
Bake: 32 mins 425°F
Bake: 32 mins 425°F
Ingredients
- 1 12 ounce package Stouffers frozen Spinach Souffle
- 1 15 ounce container ricotta cheese
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon minced garlic
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 9-inch frozen deep-dish pie shell
Directions
1. Arrange oven rack on lowest position in oven. Place a cookie sheet on rack. Heat oven to 425 degrees 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 thats okay), 32 to 34 minutes.
Nutrition Facts
- Servings Per Recipe 6
- Calories(kcal)350,
- Protein(gm)16,
- Carbohydrate(gm)20,
- Fat, total(gm)23,
- Cholesterol(mg)103,
- Saturated fat(gm)11,
- Dietary Fiber, total(gm)1,
- Sodium(mg)669,
- Calcium(DV %)303,
- Percent Daily Values are based on a 2,000 calorie diet
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