Baked Ricotta Florentine

Jennifer Lynn-Pullman

A new twisted on our classic baked ricotta. This verion inlcludeds spinach and sun-dried tomatoes.

5 from 1 vote

Print Recipe Pin Recipe Save

Prep Time 10

Cook Time 15

Course Main Dish

Cuisine Italian

Servings

Calories 158 kcal

Equipment

Food chopper
Saute Pan
Ramekins

Ingredients

olive oil spray extra virgin
¼ cup fresh spinach, chopped fine
2 tablespoon minced sun-dried tomatoes
8 oz. ricotta cheese full fat or part-skim
½ cup shredded mozzarella cheese
2 tablespoon grated Parmesan cheeese

Instructions

Preheat your oven to 350 degrees F.
Grease your ramekins with olive oil.
Spray a saute pan with olive oil and heat to medium heat.
Saute chopped spinach in the saute pan until wilted.
In a medium bowl mix together ricotta cheese, mozzarella, parmesan, spinach, sun-dried toamtoes.
Divide mixture evenly among greased ramekins.
Top each ramekin with additional shredded mozzarella.
Bake for 15-20 minutes until cheese is melted and slightly browned.

Notes

Use ramekins that hold 4-8 ounces. Ramekins that have measure lines to help you control portions.
Ricotta cheese can either be full fat or part-skim depending on your taste. I use part-skim to help reduce calories.
Make sure you grease the ramekins with oil. I use olive oil spray or olive oil infused with garlic or other herbs to enhance the flavor.
A food chopper will help you minced the sundried tomatoes super fine.
You can make baked ricotta ahead of time and either bake when you are ready to serve or reheat in the microwave or oven.

Nutrition

Serving: 4ouncesCalories: 158kcalCarbohydrates: 4gProtein: 11gFat: 11gSaturated Fat: 7gCholesterol: 42mgSodium: 180mgPotassium: 156mgFiber: 1gSugar: 1gVitamin A: 390IUVitamin C: 1mgCalcium: 219mgIron: 1mg

Keyword baked ricotta