Ricotta Souffle Pie Recipe

Delight in this creamy, dreamy Ricotta & Parmesan Spinach Souffle Pie! This recipe cleverly combines the convenience of Stouffer's Spinach Souffle with the rich flavors of ricotta and parmesan cheese, all baked in a flaky pie crust. A perfect light yet satisfying meal for a warm summer day – minimal prep time, maximum deliciousness!

Prep Time 15 mins
Cook Time 46 mins
Calories 370.4 kcal
Protein 33g
Rating 1.0 (1 Reviews)
Ricotta Souffle Pie 16

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ricotta Souffle Pie

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How to Make Ricotta Souffle Pie

  1. Preheat oven to 375°F (190°C).
  2. Prepare your pie crust. Either use a store-bought 9-inch pie crust or make your own.
  3. In a medium bowl, gently combine 15 ounces (425g) ricotta cheese, 1/2 cup (40g) grated parmesan cheese, 1 large egg, and 1/4 teaspoon of salt and pepper to taste.
  4. Carefully fold in one 10-ounce package of Stouffer's Spinach Souffle, ensuring not to overmix.
  5. Pour the ricotta mixture into the prepared pie crust.
  6. Bake for 40-46 minutes, or until the filling is set and lightly golden brown. A knife inserted near the center should come out clean.
  7. Let cool slightly before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

30 g

Sugar

9g

Fat

60g

Carbs

5g

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