Layered Spinach and Ricotta Pie

2 cups cooked rice

1/3 cup finely chopped onion

4 cloves chopped garlic

1 tablespoon olive oil

1 cup Romano cheese

3 eggs, 2 separated

One 15-16 ounce container Ricotta cheese

One 10 ounce pack frozen, chopped spinach, thawed and drained

1/2 teaspoon salt

One 26 ounce jar pasta sauce

Pepper to taste

Preheat oven to 350F. In large skillet, cook onion and garlic in oil until tender, remove from heat, add rice, half of Romano cheese and 1 egg; mix well. Press into well-greased 8 inch spring from pan.

Combine two egg yolks, Ricotta cheese, spinach, salt, pepper and remaining 1/2 cup Romano cheese. Spread over rice layer. In small mixer bowl, beat two egg whites until stiff, but not dry; fold in 1-1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes. Heat remaining pasta sauce; serve with slice of pie. Garnish as desired. Serve warm with pasta sauce.

Serves 12.

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Vegetables

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Cajun Country -- New Iberia, Louisiana