Four Cheese Spinach Bake Recipes

Steps:

• Heat oven to 400°F.
• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add mushrooms, onions, garlic and Italian seasoning; cook and stir until mushrooms are tender. Stir in spinach; cook 2 min., stirring frequently. Add all remaining ingredients except shredded cheese; cook until heated through, stirring constantly.
• Drain pasta. Add to mushroom mixture along with the mozzarella; mix lightly. Spoon into 2-qt. casserole sprayed with cooking spray.
• Bake 20 to 25 min. or until heated through.

Steps:

• Preheat oven to 350°F. Beat eggs lightly in large bowl. Add all remaining ingredients except the red peppers; mix well.
• Pour into greased 9-inch pie plate.
• Bake 40 minutes or until center is set. Top with peppers.

Steps:

• Pre-heat oven to 325 degrees. Melt 4 tbsps of butter in a large pan over medium heat. Add shallots and garlic and saute for 3 minutes, stirring constantly. Whisk in flour and blend thoroughly. Slowly add milk, whisking constantly until the mixture is well blended. Immediately add the yogurt and 1 oz packet of Hidden Valley Original Ranch Seasoning mix and continue to stir until mixture begins to thicken. Once mixture is smooth, add the Fontina, Havarti & Gruyere cheeses and blend until the cheese is melted. Turn off the heat and add the spinach. Once the spinach is wilted, carefully add in the diced chicken and bacon. Pour the mixture into a 13 x 9 dish that is coated with cooking spray and use a spatula to spread it evenly. Combine Panko breadcrumbs and 1/2 cup of Parmesan cheese in a bowl. Melt 3 tbsps. of butter and toss with the panko mixture until thoroughly combined. Spread mixture evenly on top of the casserole and bake on the middle rack for 25-35 minutes, or until the breadcrumbs are golden brown and mixture is bubbly.

Steps:

• In a small skillet, saute onion in butter until tender. In a large bowl, combine the rice, spinach, 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese and onion mixture. , In a large bowl, beat the cream cheese, ricotta, milk, garlic powder and beau monde seasoning until smooth. Add to rice mixture and mix well., Spoon into a greased 13x9-in. baking dish. Sprinkle with remaining mozzarella and Parmesan cheeses. Bake, uncovered, at 325° for 40-45 minutes or until heated through and cheese is melted.

Steps:

• In a large bowl, combine all of the ingredients. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until edges are lightly browned and bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart baking dish.
• Clean spinach thoroughly. Remove all excess water. Chop spinach. Arrange spinach and flour in layers, nestle beaten eggs about midway between the layers.
• Combine cheese and bread crumbs. Mix in optional parsley, if desired. Sprinkle over top of spinach. Mix butter or margarine, milk, salt and pepper. Pour over all ingredients. Bake at 350 degrees F (175 degrees C) oven for 50 minutes to one hour.

Steps:

• In a large skillet, saute vegetables and garlic in oil until crisp-tender. Remove from the heat; set aside. , In a small heavy saucepan, whisk flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes. Reduce heat; stir in 1/4 cup Parmesan cheese, salt and pepper. Cook until cheese is melted, about 1 minute longer. Remove from the heat; stir in spinach. Set 1 cup aside. , In a large bowl, combine the cottage cheese, mozzarella and Swiss cheese. Spread 1/2 cup of spinach mixture in a greased 13x9-in. baking dish. Layer with 4 noodles, half of the cheese mixture, half of the vegetables and 3/4 cup spinach mixture. Repeat layers. Top with remaining noodles, reserved spinach mixture and remaining Parmesan cheese. , Cover and bake at 375° for 35 minutes. Uncover; bake until bubbly, about 15 minutes longer. Let stand for 15 minutes before cutting.

Steps:

• Heat oven to 180C/ 160C fan/gas 4. Mash feta in a large mixing bowl, add the ricotta and mash again to thoroughly mix. Stir in the spinach, spring onions, Parmesan, egg, nutmeg and plenty of seasoning with half the breadcrumbs.
• Brush a 20 x 30cm tin with a little oil. Layer in half the filo sheets, brushing each with oil before adding the next. Scatter remaining breadcrumbs evenly over the base. Spoon in the ricotta filling and gently spread, so as not to dislodge the breadcrumbs. Cover with remaining filo, brushing with oil as you go, then score into portions. Bake for 35-40 mins until golden and crisp. When cool, freeze in individual squares. Defrost overnight in the fridge and eat cold, or warm in a microwave.

Steps:

• Coarsely chop the spinach.
• Melt the butter over medium heat & when bubbly add onion& garlic.
• Saute for 2 minutes.
• Add spinach, salt & pepper.
• Cover & reduce heat to low steam for 3-4 minutes.
• Put half of the cheese into an 8" greased casserole dish.
• Add spinach, & nutmeg.
• Cover with remaining cheese.
• Bake in 350F for apprx 20 minutes or until cheese is browned.

Steps:

• Preheat oven to 350 degrees. Lightly grease a 13 x 9 inch baking dish.
• Drain spinach well. Saute onion and garlic in 2 Tbsp of the melted butter.
• Mix spinach with eggs, cottage cheese and cheddar cheese, additonal 6 Tbsp butter, and flour. Add sauteed onions and garlic and mix together. Season with salt and pepper.
• Pour into prepared dish and bake for 1 hour.