Baked Spinach with Tomatoes, Parmesan & Romano
A fantastic way to serve spinach as a different and delicious side dish.
2 tablespoons butter
2 bag frozen chopped spinach (10-ounces each), thawed and well drained
¼ cup Parmesan cheese, grated - divided
½ cup chopped pepperoni - optional
¾ cup ricotta cheese (Check label for allergens)
1 can tomato sauce (8-ounces) (Check label for allergens)
1/2 teaspoon oregano
½ teaspoon dried basil
1/4 teaspoon garlic powder
Salt and pepper, to taste
Olive oil, enough to lightly coat a 9” pie plate
3 tablespoon grated Romano cheese
Preheat oven to 350 degrees F.
In a large skillet, melt butter over low heat. Add spinach and stir to toss, and loosen the spinach from any clumping. Next add 2 tablespoons of the Parmesan cheese, the chopped pepperoni (if using), ricotta cheese, and all the spices. Stir well. Cook five minutes, or until spinach is done.
Spoon the mixture into a 9” pie plate that has been very lightly coated with olive oil. Smooth top of mixture with the back of a spoon or rubber spatula, and sprinkle the remaining Parmesan cheese and the Romano cheese on the top.
Bake 30 minutes. Let stand 8-10 minutes before serving.
Serves 8.
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