Italian Potato Dumplings Casserole
- Number of Servings: 6
Ingredients
*Ricotta Cheese, Low Fat, 1/4 c (62g), 3 serving Basil, 4 tbsp thinly sliced.*Cheese - Sargento Reduced Fat Shredded Mozzarella Cheese, .5 cup Parmesan Cheese, grated, 2 tbsp Egg, fresh, 1 large *Muir Glen Organic Chunky Tomato & Herb Sauce, 3 cup *potato gnocchi, 2 cup *De Cecco Potato Gnocchi, 2 cupsSpinach, fresh, 2 cup
Preheat oven to 400 degrees.
Combine Ricotta, basil, 1/4 cup of the mozzerella Parmesan and the egg slightly beaten in a bowl. Set aside.
Spread thin layer of tomato sauce in a 1.5 quart dish. Layer half of the gnocchi and then half of the ricotta mixture on top of spinach. Cover with another thin layer of sauce. Repeat layers with remaining gnocchi, spinach, and ricotta, ending with sauce. Sprinkle with remaining mozzarella.
Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let stand 15 minutes before serving.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TUNEYTUNE.
Combine Ricotta, basil, 1/4 cup of the mozzerella Parmesan and the egg slightly beaten in a bowl. Set aside.
Spread thin layer of tomato sauce in a 1.5 quart dish. Layer half of the gnocchi and then half of the ricotta mixture on top of spinach. Cover with another thin layer of sauce. Repeat layers with remaining gnocchi, spinach, and ricotta, ending with sauce. Sprinkle with remaining mozzarella.
Bake 40 minutes or until top is bubbly and cheese is lightly browned. Let stand 15 minutes before serving.
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TUNEYTUNE.
Nutritional Info Amount Per Serving
- Calories: 293.7
- Total Fat: 4.9 g
- Cholesterol: 43.0 mg
- Sodium: 955.7 mg
- Total Carbs: 52.2 g
- Dietary Fiber: 4.5 g
- Protein: 13.7 g
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