After a morning of Easter baskets, church and maybe an Easter egg hunt you need to do something easy, but festive for Easter lunch. Serve the dish below with ham, your favorite vegetable and a fresh fruit salad. Simple!

Layered Pasta Ricotta Pie

1/4 (1 lb package) Vermicelli
1/3 cup finely chopped onion
4 cloves garlic, finely chopped
1 tablespoon olive or vegetable oil
1 cup grated fresh Romano cheese
3 eggs
1 15 or 16 oz container ricotta cheese
1 10 oz package frozen chopped spinach, thawed and well drained.
1/2 tsp salt
1 26 oz jar Classico Di Sicilia Ripe Olives and Mushrooms Pasta Sauce (or any chunky pasta sauce with olive and mushrooms)

Preheat oven to 350. Break vermicelli into thirds; cook according to package directions. Drain. Meanwhile, in large skillet, cook onion and garlic in oil until tender; remove from heat. Add cooked vermicelli, 1/2 cup Romano cheese and 1 egg; mix well. Press into well-greased 9-inch spring form pan. Combine 2 egg yolks, ricotta, spinach, salt and remaining 1/2 cup Romano cheese. Spread over pasta layer. In small mixer bowl, beat 2 egg whites until stiff but not dry; fold into 1 1/2 cups pasta sauce. Pour over spinach mixture. Bake 50 to 60 minutes or until set; let stand 10 minutes. Heat remaining pasta sauce. Serve with pie.

Easter Decorations

You’ll want to keep your table decorations simple too. Fill big glass containers with pastel candies or the colored Easter eggs the kids have just found. Or fill a big basket with stuffed bunnies sitting in Easter grass and tie a big bow on the handle that matches your dinner napkins.

Even easier arrange pots filled with crocuses, daffodils or tulips into a cheerful centerpiece.

So simple and you’ll be able to sit back and enjoy the beautiful day with family and friends!