Ricotta Bake w/ Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
0.5 cup Bertolli Vodka Sauce 1 cup Lamagna Part Skim Ricotta Cheese 8 tbsp BelGioioso Freshly Shredded Parmesan 0.5 cup Essential Everyday Fancy Shredded Low-Moisture Part-Skim Mozzarella Cheese 1 large Egg, fresh, whole, raw 1 tsp McCormick Perfect Pinch Italian (salt free) Seasoning (by ANNEWLOUIS) 1.5 tbsp Shedd's Spread Country Crock Calcium with Vitamin D 6 cup Fresh Express Spinach
Take 1/2 bag of fresh spinach and trim the stems off. Layer several leaves, roll, and slice roll 3-4 times. Repeat with remaining leaves. Add butter/spread and minced garlic to pan. Once butter is melted, add spinach and saute. Remove from heat.
In bowl, mix ricotta and parmesan cheeses, beaten egg, Italian seasonings, and sauteed spinach. Place in a 9x9 baking dish.
Spread marinara gently on top of mixture, then top with mozzarella cheese.
Bake at 450 degrees for 20-25 minutes. Cool for 5 minutes before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AFVCHIC.
In bowl, mix ricotta and parmesan cheeses, beaten egg, Italian seasonings, and sauteed spinach. Place in a 9x9 baking dish.
Spread marinara gently on top of mixture, then top with mozzarella cheese.
Bake at 450 degrees for 20-25 minutes. Cool for 5 minutes before serving.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user AFVCHIC.
Nutritional Info Amount Per Serving
- Calories: 227.4
- Total Fat: 15.4 g
- Cholesterol: 91.3 mg
- Sodium: 462.1 mg
- Total Carbs: 6.6 g
- Dietary Fiber: 1.0 g
- Protein: 18.1 g
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