Ingredients
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1/3
|
cup
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onion, finely chopped
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|
4
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each
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garlic cloves, chopped
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|
1
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Tbsp
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olive oil
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|
2
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cups
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Blue Ribbon® White Rice, cooked
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|
1
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cup
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Romano cheese, divided
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|
3
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eggs, separated (divided)
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|
1
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pkg
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(15 oz.) ricotta cheese
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|
1
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pkg
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frozen chopped spinach, thawed and drained
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|
1
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tsp
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garlic salt
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|
1
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jar
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(24 oz.) pasta sauce
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|
|
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ground black pepper, to taste
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Cooking Directions
1) Prepare 1½ cups of uncooked rice (makes about 3 cups cooked) according to package directions. Set aside.
2) In large skillet, cook onions and garlic in oil until tender. Remove from heat, add 2 cups cooked rice, 1/2 cup Romano cheese and 1 egg; mix well. Press into well greased 8 inch spring form pan.
3) Combine 2 egg yolks, ricotta cheese, spinach, salt, pepper and remaining 1/2 cup Romano cheese. Spread over rice layer.
4) In small bowl, beat 2 egg whites beat until stiff, but not dry. Fold in 1-1/2 cups pasta sauce. Pour over spinach mixture and bake for 45 minutes in a 350°F oven.
5) Cool for 20 minutes. Slice and drizzle with remaining warm pasta sauce. Serves 8.