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Macaroni Spinach Tortine Recipe
|Butter||1 1⁄2 Teaspoon|
|Fine dry bread crumbs||1 Ounce|
|Elbow macaroni||6 Ounce, uncooked (1 1/2 Cups)|
|Garlic salt||1⁄4 Teaspoon|
|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)|
Calories 453 Calories from Fat 175
% Daily Value*
Total Fat 20 g30.3%
Saturated Fat 10 g50.2%
Trans Fat 0 g
Cholesterol 258.2 mg
Sodium 562 mg23.4%
Total Carbohydrates 42 g14%
Dietary Fiber 3.4 g13.5%
Sugars 2.9 g
Protein 27 g53.8%
Vitamin A 145.1% Vitamin C 33.2%
Calcium 40% Iron 23.8%
*Based on a 2000 Calorie diet
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.
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.