Tomato, Spinach & Ricotta Casserole
1 1/2 pounds spinach, shredded
1 tablespoon water
1/4 stick butter (2 Tbl)
1 medium onion
1 clove garlic, crushed
2 beefsteak tomatoes,peeled and sliced
1 1/2 cups ricotta cheese
salt and freshly ground black pepper
2 tablespoons grated Parmesan cheese
Put spinach in a saucepan with water and a little salt. Cook 2 to 3 minutes until soft, then drain and place in a bowl. Grease casserole dish. Melt butter in a pan, add onion and garlic and cook until soft. Stir into spinach and mix well.
Layer half the spinach, half the sliced tomatoes and half the ricotta in casserole dish. Repeat layers, seasoning each layer with salt and pepper. Sprinkle Parmesan cheese over the top. Cover casserole and bake in preheated 350*F oven for 30 minutes. Remove lid and return to oven for another 10 minutes to brown top. Makes 4 - 6 servings.
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