Italian Potato Dumplings Casserole
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Italian Potato Dumplings Casserole calories by ingredient
Introduction
Nummy, lo-cal and filling casserole. Nummy, lo-cal and filling 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 cups
Spinach, fresh, 2 cup
Directions
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.