Layered Pasta Ricotta Pie

1. Break vermicelli into thirds and cook,& drain.

2. Saute onion and garlic in oil until tender. Mix with vermicelli, 1/2 Cup Romano and 1 egg.

3. Press into bottom of well greased 9" springform pan.

4. Mix 2 egg yolks, ricotta, spinach, and 1/2 cup romano.

5. Spread over pasta layer.

6. Beat 2 egg whites till stiff. Fold in 1 1/2 cups pasta sauce.Pour on top.

7. Bake at 350º 50-60 minute till set.

8. Let stand at least 10 minutes before cutting.

9. Garnish with heated leftover sauce and parsley sprigs.

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Nutrient	Quantity
Total fats	92.0164 g
Protein	117.3614 g
Carbohydrates	221.2458 g
Energy	2182.3308 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.8812 g
Water	1056.5772 g
Aspartic acid	9.2066 g
Calcium, Ca	1151.4631 mg
Fatty acids, total polyunsaturated 20:2 n-6 c,c	0.0281 g
Lutein + zeaxanthin	929.2184 g
Fiber, total dietary	15.7873 g
Fatty acids, total trans-polyenoic 20:3 n-6	0.0375 g
Fatty acids, total saturated 22:0	0.0342 g
Carotene, beta	940.9328 g
Niacin	7.8148 mg
Hydroxyproline	0.0295 g
Vitamin A, RAE	820.0318 g
Fatty acids, total trans-polyenoic	0.0259 g
Arginine	6.0172 g
Riboflavin	11.4778 mg
Fatty acids, total trans-polyenoic 22:4	0.0297 g
Tocopherol, beta	0.0752 mg
Fatty acids, total polyunsaturated 15:0	0.0217 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0733 g
Fatty acids, total saturated 20:1	0.0882 g
Glutamic acid	26.7667 g
Sodium, Na	3732.815 mg
Fatty acids, total saturated 16:1 undifferentiated	2.918 g
Total lipid (fat)	92.0164 g
Manganese, Mn	3.0488 mg
Fructose	0.688 g
Proline	9.6905 g
Fatty acids, total saturated 16:0	24.1731 g
Fatty acids, total polyunsaturated 16:1 t	0.0045 g
Fatty acids, total saturated 8:0	0.512 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	2.7728 g
Sucrose	2.0022 g
Choline, total	621.7808 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0203 g
Fatty acids, total polyunsaturated 18:1 t	0.0413 g
Sugars, total	25.9707 g
Serine	5.9774 g
Fatty acids, total saturated 10:0	0.9904 g
Fatty acids, total saturated 18:0	7.6464 g
Fatty acids, total saturated 20:4 undifferentiated	0.3052 g
Vitamin B-6	1.3736 mg
Selenium, Se	234.7037 g
Ash	17.3733 g
Vitamin D	165.5242 IU
Tocotrienol, delta	0.0113 mg
Fatty acids, total saturated 18:1 undifferentiated	29.4839 g
Pantothenic acid	4.5064 mg
Phenylalanine	5.5719 g
Fatty acids, total polyunsaturated 22:1 c	0.0011 g
Copper, Cu	1.375 mg
Betaine	0.5168 mg
Thiamin	1.7356 mg
Retinol	737.5336 g
Methionine	2.3132 g
Iron, Fe	16.9873 mg
Carbohydrate, by difference	221.2458 g
Phosphorus, P	1506.7705 mg
Folate, total	500.5719 g
Dihydrophylloquinone	0.15 g
Tocopherol, gamma	1.0208 mg
Fatty acids, total saturated 4:0	2.4469 g
Fatty acids, total saturated 22:1 undifferentiated	0.0011 g
Lycopene	23589.468 g
Alanine	4.8584 g
Cholesterol	819.0996 mg
Valine	6.2291 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.039 g
Fatty acids, total saturated 18:2 undifferentiated	7.4477 g
Glycine	3.5246 g
Glucose (dextrose)	1.9119 g
Fatty acids, total saturated 14:0	6.014 g
Zinc, Zn	12.3991 mg
Isoleucine	5.3137 g
Maltose	0.9412 g
Tocopherol, delta	0.1354 mg
Fatty acids, total saturated 12:0	0.6793 g
Fatty acids, total polyunsaturated	8.847 g
Fatty acids, total saturated 14:1	0.0179 g
Tocotrienol, gamma	0.2645 mg
Fatty acids, total polyunsaturated 17:1	0.0349 g
Leucine	10.1147 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0259 g
Tocotrienol, alpha	0.1907 mg
Vitamin A, IU	4044.8624 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0128 g
Folate, DFE	694.4859 g
Tryptophan	1.3798 g
Vitamin C, total ascorbic acid	47.4941 mg
Phytosterols	37.835 mg
Folic acid	277.2629 g
Fatty acids, total polyunsaturated 16:1 c	0.3049 g
Fatty acids, total polyunsaturated 18:1 c	5.4109 g
Fatty acids, total saturated 20:0	0.0712 g
Tocotrienol, beta	0.2722 mg
Fatty acids, total saturated 6:0	0.3955 g
Starch	81.1931 g
Tyrosine	4.2507 g
Vitamin B-12	3.2231 g
Vitamin K (phylloquinone)	19.5121 g
Fatty acids, total saturated	44.881 g
Histidine	3.4758 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.018 g
Fatty acids, total monounsaturated	33.5727 g
Threonine	4.6104 g
Folate, food	223.309 g
Fatty acids, total polyunsaturated 17:0	0.0518 g
Vitamin D (D2 + D3)	3.8505 g
Fatty acids, total polyunsaturated 24:0	0.0068 g
Fatty acids, total trans-polyenoic 20:3 n-3	0.0015 g
Cryptoxanthin, beta	14.634 g
Vitamin D3 (cholecalciferol)	3.8505 g
Vitamin E (alpha-tocopherol)	7.8559 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.087 g
Fatty acids, total trans	0.0717 g
Fatty acids, total trans-monoenoic	0.0458 g
Magnesium, Mg	218.8285 mg
Lysine	8.615 g
Potassium, K	2014.5495 mg
Fatty acids, total polyunsaturated 24:1 c	0.0215 g
Cystine	1.5834 g
Fluoride, F	2.2367 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Vermicelli	0.25 lb	405.9657	85.9559	1.4969
Olive oil	1 tablespoon	119.34	0	13.5
Spinach	1 package	0	0	0
Onion	0.33 cup	21.3333	4.9813	0.0533
Ricotta cheese	15 ounces	739.9218	12.9274	55.1965
Egg	3	214.5	1.08	14.265
Garlic Clove	4	17.88	3.9672	0.06
romano cheese	1 cup	0	0	0
spaghetti sauce	26 ounces	663.39	112.334	7.4447