Baked Spinach and Ricotta Florentine
ChefRhonda PlataDifficultyBeginnerRicotta and mozzarella make a delicious cheesy base for spinach and sun-dried tomatoes in this baked casserole-type dish. We love it as a side dish alongside a simple piece of fish for dinner, or serve it as a spread with keto crackers for an easy snack or appetizer.
Servings 2
Net Carbs
- Amount Per Serving
- Calories 290
- % Daily Value *
- Total Fat 18g28%
- Total Carbohydrate 15g5%
- Dietary Fiber 2g8%
- Sugars 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat the oven to 400°F (205°C).
In a bowl, mix together the ricotta cheese, 2/3 of the mozzarella, spinach, sun-dried tomatoes, basil, and garlic.
Add nutmeg and season with salt and pepper. Adjust the seasoning to your taste.
Transfer the mixture into an oven-safe dish or ramekin. Top with the remaining mozzarella cheese.
Bake in the oven for about 15 minutes or until the cheese on top is slightly browned. Enjoy!
Ingredients
Ingredients
Directions
Directions
Preheat the oven to 400°F (205°C).
In a bowl, mix together the ricotta cheese, 2/3 of the mozzarella, spinach, sun-dried tomatoes, basil, and garlic.
Add nutmeg and season with salt and pepper. Adjust the seasoning to your taste.
Transfer the mixture into an oven-safe dish or ramekin. Top with the remaining mozzarella cheese.
Bake in the oven for about 15 minutes or until the cheese on top is slightly browned. Enjoy!
