Italian

Ricotta Bake w/ Spinach is for Side Dish.

Ricotta Bake w/ Spinach takes 10 minutes to prepare.

Ricotta Bake w/ Spinach takes 20 minutes to cook.

Ricotta Bake w/ Spinach makes 4 servings.

The ingredients for Ricotta Bake w/ Spinach are:

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

Here is how you make Ricotta Bake w/ 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 servingsNumber of Servings: 4Recipe submitted by SparkPeople user AFVCHIC.

The nutritional information for Ricotta Bake w/ Spinach is:

• 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

Ricotta Bake w/ Spinach is Italian cuisine.

The dietary needs meet for Ricotta Bake w/ Spinach is Vegetarian