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Ingredients
US|METRIC
4 SERVINGS
- 2 tsp. olive oil
- 2 cloves garlic (minced)
- 1/2 tsp. dried chili flakes
- 1 can tomatoes (whole, 28 oz)
- 1 Tbsp. tomato paste
- 1/2 tsp. salt
- 2 tsp. fresh basil (chopped)
- 1 Tbsp. olive oil
- 2 cups baby bella mushrooms (sliced)
- 1 clove garlic (minced)
- 1/2 tsp. salt
- 1/2 tsp. black pepper (freshly ground)
- 4 cups baby spinach
- 1 1/2 lb. ricotta
- 1 cup mozzarella (shredded)
- 1/2 cup Parmesan (divided, shredded)
- 2 large eggs
- 2 zucchini (large, ends trimmed, cut into 4-inch sections)
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Directions
- Preheat oven to 375°F
- Heat 2 teaspoons olive oil in large skillet over medium heat. Add garlic and chili flakes; saute 1-2 minutes. Stir in whole tomatoes, tomato paste and salt. Simmer 10-15 minutes. Break up whole tomatoes with back of spoon. Stir in basil and remove from heat.
- Heat 1 tablespoon olive oil in large skillet over medium heat. Add mushrooms and garlic; saute 3-4 minutes. Stir in salt, pepper and spinach. Cook 2-3 minutes until spinach is wilted. Remove from heat and transfer to medium bowl. Let cool slightly, then stir in ricotta, mozzarella, 1/4 cup Parmesan and eggs. Combine thoroughly.
NutritionView More
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570Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories570Calories from Fat360 |
| % DAILY VALUE |
| Total Fat40g62% |
| Saturated Fat21g105% |
| Trans Fat |
| Cholesterol225mg75% |
| Sodium1210mg50% |
| Potassium1080mg31% |
| Protein37g |
| Calories from Fat360 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber3g12% |
| Sugars7g |
| Vitamin A100% |
| Vitamin C70% |
| Calcium70% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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