tomato ricotta pie

Name: tomato ricotta pie Recipe
Yield: 12
Ingredients: 1 CONTAINER (15 OZ) PART-SKIM RICOTTA CHEESE; 4 EGGS; 1/4 C. FRESHLY GRATED ROMANO CHEESE; 1/2 tsp. SALT; 1/8 tsp. PEPPER; 1/4 C. LOW-FAT 1% MILK; 1 T. CORNSTARCH; 1/2 C. LOOSELY PACKED FRESH BASIL CHOPPED; 2 TOMATOES THINLY SLICED

Number of Servings: 12

Ingredients

1 CONTAINER (15 OZ) PART-SKIM RICOTTA CHEESE4 EGGS1/4 C. FRESHLY GRATED ROMANO CHEESE1/2 tsp. SALT1/8 tsp. PEPPER1/4 C. LOW-FAT 1% MILK1 T. CORNSTARCH1/2 C. LOOSELY PACKED FRESH BASIL, CHOPPED2 TOMATOES, THINLY SLICED

Directions

PREHEAT OVEN TO 375. IN A LARGE BOWL, WHISK RICOTTA CHEESE, EGGS, ROMANO CHEESE, SALT & PEPPER UNTIL BLENDED. IN A MEASURING CUP, STIR MILK & CORNSTARCH TOGETHER UNTIL SMOOTH; WHISK INTO CHEESE MIXTURE, STIR IN BASIL. POUR INTO A 9" PIE PLATE SPRAYED WITH PAM. ARRANGE TOMATOES ON TOP, OVERLAPPING SLICES IF NECESSARY. BAKE 35-40 MINUTES OR UNTIL LIGHTLY BROWNED AND SET AROUND EDGE AND CENTER IS PUFFED. LET STAND 5 MINUTES BEFORE SERVING.

Number of Servings: 12

Recipe submitted by SparkPeople user OUISALAY.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving