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Macaroni Spinach Tortine

21st.Century.Chef's picture
Ingredients
  Butter 1 1⁄2 Teaspoon
  Fine dry bread crumbs 1 Ounce
  Elbow macaroni 6 Ounce, uncooked (1 1/2 Cups)
  Eggs 4
  Garlic salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Ricotta cheese 8 Ounce (1 Cup)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Frozen chopped spinach package 10 Ounce, thawed and well drained (1 Package)
Directions

Butter bottom and sides of a 9-inch square pan; add some fine dry bread crumbs and shake pan until coated.
Set pan aside.
Cook macaroni according to package directions; drain.
Beat 3 eggs with the garlic salt and pepper thoroughly in large mixing bowl; stir in ricotta and Parmesan cheeses.
Squeeze out excess water from spinach; add with macaroni to cheese mixture.
Blend thoroughly.
Turn mixture into prepared pan; smooth surface with spatula.
Beat remaining egg in small bowl; brush on top of mixture with pastry brush.
Bake at 350° 25 to 30 minutes, or until knife inserted in center comes out clean.
Run a small spatula around sides of panto loosen; cut into 36 squares, 1 1/2 inches, as appetizer, or larger squares for mealtime accompaniment.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Spinach
Servings: 
4

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