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
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Ricotta Souffle Pie 49

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Forktionary editorial kitchen team

The Forktionary Kitchen Team

Adapted from Food.com, then tested & 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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Frequently Asked Questions

How long does it take to make Ricotta Souffle Pie?

Ricotta Souffle Pie takes about 61 minutes from start to finish — roughly 15 minutes to prepare and 46 minutes to cook.

How many calories are in Ricotta Souffle Pie?

Ricotta Souffle Pie has approximately 370.4 calories per serving, with about 33 g protein, 5 g carbohydrates and 40 g fat.

What ingredients do I need for Ricotta Souffle Pie?

The key ingredients for Ricotta Souffle Pie are Spinach Souffle, Ricotta Cheese, Parmesan Cheese, Fresh Garlic, Nutmeg, Salt. See the full list with measurements above.

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