Side Items

Spinach Ricotta Casserole takes 15 minutes to prepare.

Spinach Ricotta Casserole takes 45 minutes to cook.

Spinach Ricotta Casserole makes 16 servings.

The ingredients for Spinach Ricotta Casserole are:

Vegetable cooking spray
2 tablespoons margarine
1/2 cup minced onion
2 cloves garlic, minced
1 teaspoon Splenda or Diabetisweet white
One 10 ounce pkg. frozen chopped spinach, thawed and squeezed dry
6 servings Egg Beaters (2.5 cups)
1 1/2 cups part skim ricotta cheese
3/4 cup milk
1 tablespoon flour
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
Pinch cayenne pepper
1/2 cup freshly grated parmesan cheese
3/4 cup shredded mexican cheese blend or cheddar cheese

Here is how you make Spinach Ricotta Casserole:

Preheat oven to 350 degrees. Lightly coat a 9-inch baking pan with vegetable cooking spray and set aside.In a frying pan over medium heat melt margarine and saute the onion, garlic, and diabetisweet until soft, about 5 minutes. Stir in spinach and heat through. Remove from heat.In a large bowl beat together the egg beaters, ricotta cheese, milk, flour, salt, pepper, nutmeg, and cayenne. Stir in the onion-spinach mixture and the parmesan and shredded mexican cheese. Pour into prepared pan and bake for 35-40 minutes, or until just set in the middle. Makes 8 servings.Number of Servings: 16Recipe submitted by SparkPeople user KGOELLER.

The nutritional information for Spinach Ricotta Casserole is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 169.8

• Total Fat: 8.4 g
• Cholesterol: 24.4 mg
• Sodium: 432.9 mg
• Total Carbs: 6.9 g
• Dietary Fiber: 0.5 g
• Protein: 15.0 g

The dietary needs meet for Spinach Ricotta Casserole is Low Carb