Layered Spinach Ricotta Cake

Serves 8
Courtesy L. Vincent; 2003 Rice Month Recipe Contest Winner

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1/3 cup onion, finely chopped
4 each garlic cloves, chopped
1 Tbsp olive oil
2 cups Blue Ribbon® White Rice, cooked
1 cup Romano cheese, divided
3 eggs, separated (divided)
1 pkg (15 oz.) ricotta cheese
1 pkg frozen chopped spinach, thawed and drained
1 tsp garlic salt
1 jar (24 oz.) pasta sauce
ground black pepper, to taste

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.
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