6:47 AM 1/13/98
LAYERED PASTA RICOTTA PIE

1/4 pkg (1 lb) vermicelli
1 Tbl. olive oil
1/3 finely chopped onion
4 cloves garlic, minced
1 cup grated fresh Romano (or parmesan)
3 eggs
1 16-oz pkg Ricotta
1 10-oz pkg chopped spinach, thawed and drained
1/2 tsp salt
1 jar (26 oz ) pasta sauce

Preheat to 350. Break pasta into 1/3's. Cook. Drain. In large skillet, heat oil. Add onion and garlic; cook till tneder. Remove from heat. Add pasta, 1/2 cup Romano and one egg. Mix well. Press into well-greased 9" springform. Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup romano. Spread over pasta. In small mixer bowl, beat 2 3gg whites until stiff but not dry. Fold into it 1-1/2 cups pasta sauce. Pour over spinach layer. Bake 50-60 minutes, till set. Stand 10 minutes. Heat remaining sauce to serrve with pie.

Serves 6-8 ( or 4 in my family!)