RICOTTA SPINACH CASSEROLE
Still looking for that incredible taste We had from a Chinese restaurant we used to frequent before they went out of business and we moved. Still not there but we really liked this anyway.
Provided by Stormy Stewart
Categories Vegetables
Time 35m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350 Degrees
- 2. Drain and squeeze out water from spinach and add onion, garlic, and ricotta, milk, mixing well. add 1/2 of the mozzarella cheese and mix again.
- 3. Spray a oblong baking dish and top with cheese and put in a 350 degree oven for 25 minutes or until some of the cheese starts to turn golden and casserole is hot. serve
- 4. We served it with this casserole https://www.justapinch.com/recipes/main-course/chicken/cheap-chicken-casserole-for-two.html?p=1
ITALIAN SPINACH AND RICOTTA PIE
This Italian spinach and ricotta pie (torta pasqualina) from the region Liguria is traditionally eaten for Easter, but can of course be served any time of the year.
Provided by PaolaAlbanesi
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 6
Number Of Ingredients 11
Steps:
- Place spinach in a skillet over medium heat and cook until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
- Heat 1 tablespoon butter in a skillet over medium heat and add onion. Cook until onion starts to soften, about 3 minutes. Add spinach and cook and stir for 2 minutes. Remove from heat and transfer to a bowl to cool slightly, about 5 minutes.
- Stir ricotta cheese, Parmesan cheese, 2 whole eggs, nutmeg, salt, and pepper into the cooled spinach mixture.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch tart pan or pie dish.
- Unwrap the phyllo dough. Keep covered with a damp cloth to prevent phyllo sheets from drying out.
- Lay 1 sheet of phyllo over the buttered dish flush with the edge so that excess phyllo hangs over on only one side of the dish. Brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner, with up to 12 sheets, brushing each sheet with butter and working clockwise to lay each at a slight angle to the previous sheet.
- Spoon cheese and spinach mixture evenly into the phyllo-lined dish. Using the back of a spoon, make six indentations in the filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
- Take the extra phyllo dough hanging over the edges of the dish and fold it over to the centre to cover the filling, 1 sheet of phyllo at a time, brushing each one with butter. Brush the top of the whole pie with butter.
- Bake in the preheated oven until the phyllo pastry is a dark golden brown, about 40 minutes. Remove and let cool slightly before slicing. Serve warm.
Nutrition Facts : Calories 450.3 calories, Carbohydrate 27.9 g, Cholesterol 326.7 mg, Fat 28.6 g, Fiber 2.7 g, Protein 21.4 g, SaturatedFat 15.2 g, Sodium 654.3 mg, Sugar 1.5 g
LAYERED SPINACH AND RICOTTA CHEESE BAKE-SBD STYLE
Make and share this Layered Spinach and Ricotta Cheese bake-SBD style recipe from Food.com.
Provided by Karyl Lee
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
- Add the fresh spinach and cook until the spinach wilts.
- Drain well.
- In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
- Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
- Stir in 1 Tbsp each of basil and dill.
- Season with salt and pepper to taste.
- Spread this over the spinach layer.
- Drain the chopped tomatoes and spread over the cheese layer.
- Garnish with a sprinkle of shredded cheese.
- Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.
Nutrition Facts : Calories 173.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 24.2, Sodium 544.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.4, Protein 12.2
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
RICOTTA -SPINACH CASSEROLE
Make and share this Ricotta -Spinach Casserole recipe from Food.com.
Provided by Bergy
Categories Lunch/Snacks
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
- Heat oven to 350 degrees F.
- Grease a 1 1/2 quart casserole dish.
- Pour in the spinach mixture.
- Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.
BAKED SPINACH
This spinach casserole is a very good dinner party recipe, and also makes a good family meal.
Provided by Joanna Wallbillich
Categories Side Dish Casseroles Spinach Casserole
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 193.2 calories, Carbohydrate 12.2 g, Cholesterol 98.6 mg, Fat 12.4 g, Fiber 2 g, Protein 9.4 g, SaturatedFat 7 g, Sodium 396.8 mg, Sugar 2.4 g
SPINACH AND RICOTTA BAKED PASTA
If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach
Provided by Kittencalrecipezazz
Categories Spinach
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 4-quart baking dish.
- Cook pasta in boiling water, until firm-tender; drain.
- Place the cooked pasta in the casserole dish.
- In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
- In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
- Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
- Bake for 25-30 minutes or until golden brown.
- Let stand for 5 minutes before serving Cut in wedges-- enjoy!
SPINACH AND RICOTTA CHEESE GNOCCHI
Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.
Provided by MsPia
Categories European
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
- Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
- Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
- It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
- Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
- Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
- Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
- Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
- Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.
Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19
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