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Ricotta Souffle Pie

Makes: 6  servings Prep 15 mins Bake 425°F 32 mins
Ricotta Souffle Pie


  • 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


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
  • cal.(kcal)350,
  • Fat, total(g)23,
  • chol.(mg)103,
  • sat. fat(g)11,
  • carb.(g)20,
  • fiber(g)1,
  • pro.(g)16,
  • sodium(mg)669,
  • calcium(mg)303,
  • Percent Daily Values are based on a 2,000 calorie diet