Ricotta Bake w/ Spinach

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Ricotta Bake w/ Spinach calories by ingredient


Introduction

Simple side dish that can be adapted into an entree by added various ingredients (i.e. diced onions, mushrooms, sausage, chicken, etc). Simple side dish that can be adapted into an entree by added various ingredients (i.e. diced onions, mushrooms, sausage, chicken, etc).
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

Tips

Simple side dish that can be adapted into an entree by added various ingredients (i.e. diced onions, mushrooms, sausage, chicken, etc).


Directions

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.