Spinach Ricotta Casserole Recipe Idea 💡

 

Spinach Ricotta Casserole

Makes 4 servings 

Ingredients:

16 ounces frozen chopped spinach, thawed and well drained

1 1/2 cups (12 ounces) part-skim ricotta cheese (2-3 fat grams per ounce)

1/2 cup shredded part-skim mozzarella cheese

1/4 cup grated regular Parmesan cheese (or reduced-fat if desired)

6 large eggs, beaten until frothy

1 teaspoon Dijon mustard

1/2 tsp Italian seasoning

1/4 tsp garlic powder

1/4 tsp kosher salt

1/8 tsp black pepper

Directions:

Preheat the oven to 350 degrees F. 

Spray a 1 1/2 quart casserole dish with vegetable spray and layer the bottom evenly with the drained spinach. 

In a bowl, mix the remaining ingredients until combined. 

Pour mixture into the spinach lined dish. 

Bake for 35 to 40 minutes, until slightly browned around the edges and center is firm to touch. 

Serve warm, garnished with fresh basil and diced tomatoes, if desired

Per serving for program: 1 lean, 2 greens, 2 condiments