Ingredients for Ricotta Souffle Pie
- 1 (10 ounce) package Stouffer's spinach soufflé, thawed
- 15 ounces (425g) ricotta cheese
- 1/2 cup (40g) grated parmesan cheese
- fresh garlic
- nutmeg
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (9 inch) deep dish pie shell
- breadcrumbs
- 1 large egg
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How to Make Ricotta Souffle Pie
- Preheat oven to 375°F (190°C).
- Prepare your pie crust. Either use a store-bought 9-inch pie crust or make your own.
- 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.
- Carefully fold in one 10-ounce package of Stouffer's Spinach Souffle, ensuring not to overmix.
- Pour the ricotta mixture into the prepared pie crust.
- 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.
- Let cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
9g
Fat
60g
Carbs
5g