Ingredients:
1/2 cup prepared alfredo sauce
1 1/2 cups angel hair pasta
3/4 cup small curd cottage cheese, well-drained
1 cup parmesan cheese, grated
1 large eggs, beaten
2 cups fresh baby spinach
3 roma tomatoes, 1/2 thick slices lengthwise
1 tablespoon italian seasoning
1/2 cup mozzarella cheese, shredded
extra parmesan cheese
Directions:
Cook pasta according to directions to al dente; drain.
Meanwhile, heat Alfredo sauce over low heat or in the microwave on reduced power.
Do not overheat!
Cook or steam spinach to wilt; drain and pat dry.
Combine drained pasta with Parmesan and egg.
Press into bottom and up sides of oil-sprayed DEEP DISH 9″ pie plate to form crust.
Spread cottage cheese over crust.
Spread spinach evenly.
Spread Alfredo sauce; and place tomato slices over sauce; sprinkle tomatoes with Italian seasoning and salt and pepper. Cover loosely with foil and bake in preheated oven at 375 degrees F.; for 25 minutes.
Uncover, and sprinkle with Mozzarella; bake for about 8 minutes to melt cheese.
Let set for 10 minutes before slicing into wedges.
Serve additional Parmesan cheese, if desired.
Servings: 4-6
Time preparation: 15 min.
Time total: 50 min.