Layered Spinach And Ricotta Cheese Bake Sbd Style Recipes

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LAYERED SPINACH AND RICOTTA CHEESE BAKE-SBD STYLE



Layered Spinach and Ricotta Cheese bake-SBD style image

Make and share this Layered Spinach and Ricotta Cheese bake-SBD style recipe from Food.com.

Provided by Karyl Lee

Categories     Breakfast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

3 ounces fresh spinach
4 slices thin Canadian bacon
2 cloves garlic
1 small red onion
2 tablespoons olive oil
1 cup part-skim ricotta cheese
1/2 cup shredded low-fat cheddar cheese
2 tablespoons water
1 tablespoon dried basil
1 tablespoon dried dill
1 (15 ounce) can diced tomatoes (well drained)
salt and pepper
extra cheese (to garnish) (optional)

Steps:

  • Saute the DICED Canadian bacon in a non-stick pan with two cloves of minced garlic and one diced red onion (about 1/2) cup.
  • Add the fresh spinach and cook until the spinach wilts.
  • Drain well.
  • In a Pam sprayed glass pie plate, arrange the spinach mixture in one layer.
  • Blend one cup of ricotta cheese with 1/2 cup shredded cheddar cheese, and two tablespoons water.
  • Stir in 1 Tbsp each of basil and dill.
  • Season with salt and pepper to taste.
  • Spread this over the spinach layer.
  • Drain the chopped tomatoes and spread over the cheese layer.
  • Garnish with a sprinkle of shredded cheese.
  • Bake until the cheese melts and begins to brown, about 30 minutes at 350 F.

Nutrition Facts : Calories 173.1, Fat 9.9, SaturatedFat 3.5, Cholesterol 24.2, Sodium 544.6, Carbohydrate 9.7, Fiber 1.7, Sugar 3.4, Protein 12.2

CHICKEN BREAST STUFFED WITH SPINACH AND RICOTTA



Chicken Breast Stuffed with Spinach and Ricotta image

Not an unusual dish by any means, but a very good application. They are crunchy on the outside and creamy on the inside. Not all that decadent, but not lite fare either! Something that I whipped up for a dinner party that got cancelled due to the snow storm.

Provided by Steve_G

Categories     Chicken

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breast halves, cleaned of all fat and pounded to about 1/4 inch inch thick
1/4 cup salt
1/4 cup sugar
1 quart cold water
16 ounces ricotta cheese, drained overnight in a collander in the fridge
1/4 lb shredded mozzarella cheese
1 (16 ounce) bag frozen chopped spinach, thawed and complely dried out with a good wringing in a clean kitchen towel
1 ounce grated parmigiano-reggiano cheese
salt and pepper
dried red pepper flakes
garlic powder (optional)
2 cups flour, seasoned with
salt and pepper
2 egg whites
1/2 cup whole milk
1 cup seasoned bread crumbs
2 tablespoons canola oil (plus more for batches)

Steps:

  • Mix the salt and sugar with water, soak pounded chicken breasts for about an hour.
  • Drain, dry and lay flat between sheets of parchment.
  • While the chicken is brining prepare the filling by mixing all the filling ingredients in a bowl and seasoning to taste.
  • Heat your oven to 325 degress F.
  • Prepare a sheet pan with a large cooling rack on top.
  • Lay out a large piece of parchment or wax paper, cut 12 pieces of butchers twine about 8" long.
  • Place a heavy pan or cast iron skillet over medium/medium high heat, add two tablespoons of oil.
  • The oil should be just below the smoke point.
  • Have a splatter guard nearby!
  • Wisk milk and egg in bowl then pour into a deep plate.
  • Place seasoned flour into a second deep plate.
  • Working one breast at a time, dredge the chicken in the flour, be sure to cover both sides.
  • Sprinkle a HEAVY layer of bread crumbs on your parchment covered work surface.
  • Drag 'finished side' of chicken through the egg wash and press down on the bread crumbs.
  • Spread a generous amount of the filling on the chicken, about 1/8" thick or so.
  • Gently roll and tuck the chicken, tie with two of the 8 inch lengths of butcher's twine.
  • Lay to rest on the prepared cooling rack.
  • Repeat with the other 5 breasts.
  • Working 2 rolls at a time brown the chicken on all sides to a nice, golden brown.
  • Place back on the cooling rack/sheet pan rig after browning.
  • Repeat until complete.
  • Place breasts in the pre-heated oven and cook until done.
  • About 170-175 degrees F, maybe 40 minutes, depending on the size of the breasts.
  • Let them sit uncovered for 5 minutes before cutting/serving.
  • THe outside is nice and crisp, the inside is juicy and flavorful!
  • You'll prolly have extra filling, if you've been careful and have not contaminated the filling with raw chicken, it makes an EXCELLENT raviolli filling!

Nutrition Facts : Calories 686.4, Fat 24.6, SaturatedFat 11.5, Cholesterol 129.2, Sodium 5495.9, Carbohydrate 61.1, Fiber 4.5, Sugar 11.8, Protein 54.1

CHICKEN, SPINACH AND RICOTTA CREPE BAKE



Chicken, Spinach and Ricotta Crepe Bake image

Make and share this Chicken, Spinach and Ricotta Crepe Bake recipe from Food.com.

Provided by StephanieZ

Categories     Spinach

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

for the crepes - 3 egg, 3 cups plain flour, 3 and 3/4 cups of milk, pinch of salt, butter
1 -2 chicken breast fillet
2 cups tomato puree
300 ml cooking cream
3 -4 tablespoons tomato paste
750 g fresh ricotta
120 g Baby Spinach
2 teaspoons vegetable Vegeta (or to taste)
1 cup grated cheddar cheese or 1 cup mozzarella cheese

Steps:

  • First make the crepes if you have not bought them from the store.
  • Mix the flour, eggs, milk and salt into a large bowl and mix until well combined and mixture is smooth.
  • Allow the mixture to rest for 30 minutes before cooking.
  • Using a large pan, add a small amount of butter and when melted ladle the crepe mixture into the pan, spreading the mixture thinly. Flip over once before placing onto a plate.
  • To make the filling, chop the chicken into small pieces and fry in a pan until cooked.
  • Add the tomato puree, cream and tomato paste to the chicken. Continue to simmer for a few minutes.
  • Add the Vegeta or other stock seasonings until you have a desired flavour.
  • Scoop out the chicken, leaving majority of the saucy mixture in the pan, and combine the chicken with the ricotta.
  • Add the chopped baby spinach to the ricotta/chicken mixture.
  • spread a thin layer of the ricotta mixture onto a crepe and roll. Continue until all of the mixture or crepes have run out. Place each crepe next to each other in a baking dish. Some can be layered on top of each other.
  • Once all of the crepes are in the baking dish, pour the remaining creamy tomato sauce from the pan, over the top of the crepes. Make sure to spread the sauce evenly and try to get some between the top crepes.
  • Sprinkle shredded cheese over the top and place into the oven at 180 degrees to bake. Once the cheese begins to crisp, remove from the oven and allow it to set for a few minutes before serving.

Nutrition Facts : Calories 485.2, Fat 38.5, SaturatedFat 24.2, Cholesterol 140.1, Sodium 341.9, Carbohydrate 15.3, Fiber 2.4, Sugar 5.6, Protein 22.2

RICOTTA -SPINACH CASSEROLE



Ricotta -Spinach Casserole image

Make and share this Ricotta -Spinach Casserole recipe from Food.com.

Provided by Bergy

Categories     Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

6 eggs
1 1/2 cups ricotta cheese
2 tablespoons instant minced onion
2 tablespoons flour
salt
1/2 teaspoon dry mustard
1 (10 ounce) package frozen chopped spinach, cook drained and well squeezed

Steps:

  • Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
  • Heat oven to 350 degrees F.
  • Grease a 1 1/2 quart casserole dish.
  • Pour in the spinach mixture.
  • Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.

SPINACH AND RICOTTA CHEESE GNOCCHI



Spinach and Ricotta Cheese Gnocchi image

Spinach and ricotta gnocchi are a first course reserved for my very favorite guests...and they are a traditional Tuscan favorite! These have a vibrant forest green color and are light and fluffy. As with most dough preparations for gnocchi, it is the amount of flour used that will determine if their texture is light or leaden. Be sure to really squeeze as much water as possible out of the spinach or you will end up using too much flour. Patience is a virtue when making gnocchi.

Provided by MsPia

Categories     European

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 11

2 1/2 cups whole milk ricotta cheese
2 lbs fresh spinach, washed and stemmed
2/3 cup parmigiano-reggiano cheese, grated
2 large eggs
12 mint leaves, minced
1 teaspoon sea salt
1/2 teaspoon nutmeg, grated
1 dash white pepper
1 3/4 cups all-purpose flour, approximately
12 tablespoons unsalted butter
10 small sage leaves, minced

Steps:

  • Drain the ricotta cheese in a cheesecloth-lined strainer set over a bowl until it is very dry. Transfer the cheese to a large bowl and set it aside.
  • Cook the spinach in batches in a covered large soup pot with no additional water until the spinach has wilted. Drain it in a colander, and when cool enough to handle, squeeze the spinach as dry as possible with your hands to remove excess water. You should have about 2 cups of squeezed spinach.
  • Chop the spinach coarsely, then purée it in a blender or food processor until it is very smooth. Transfer the spinach to the bowl with the cheese and stir in 1/3 cup of the grated cheese, eggs, mint, salt, nutmeg and pepper, and mix well. Begin adding the flour a little at a time until a soft dough is obtained and is not sticking to your hands.
  • It is easier to form the gnocchi if the dough is refrigerated for several hours or overnight.
  • Lightly flour a work surface. Using two soupspoons, shape heaping tablespoons of the dough into an oval or egg shape then gently slide the dough off the spoon onto the floured surface.
  • Bring a large pot of salted water to the boil. With a spoon, scoop up about 8 to 10 gnocchi at a time and add them to the water. Boil them until they float.
  • Meanwhile, melt the butter in a large sauté pan and stir in the sage leaves. Cover the pan and keep the sauce warm.
  • Use a slotted spoon to remove and transfer the gnocchi to the sauce tossing them gently until well coated with the sauce.
  • Divide between 8 individual plates and sprinkle with the remaining 1/3 cup of cheese. Serve hot.

Nutrition Facts : Calories 459.1, Fat 31.1, SaturatedFat 19, Cholesterol 142.7, Sodium 578.6, Carbohydrate 27.8, Fiber 3.3, Sugar 0.9, Protein 19

EGGPLANT SPINACH RICOTTA BAKE



Eggplant Spinach Ricotta Bake image

Delicious! Hope you try it!

Provided by Cassie *

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 10

2 large eggplant
18 - 24 oz of your favorite marinara sauce (i love classico tomato & basil)
1 - 15 oz container ricotta cheese
1 c grated parmesan cheese
1/2 c chopped parsley - or dried
1 tsp garlic powder
2 tsp oregano, dried
3 eggs
2 c fresh spinach leaves
2 c fresh shredded mozzarella

Steps:

  • 1. Preheat oven to 450 degrees. Cut eggplant into rounds about 3/4 inch thick. Coat front and back with olive oil. Put eggplant on two baking sheets. Add salt & pepper. Bake in the oven for 20-25 minutes-flipping them half way. Eggplant should be nice and golden brown. While eggplant bakes, mix the ricotta, eggs, spices and 1 cup of Parmesan together in a small bowl. Add some salt & pepper.
  • 2. In an oven safe casserole dish, layer the bottom with a bit of the marinara sauce. Add 1 layer of your eggplant on top, a handful of spinach. Then add more sauce, and a layer of ricotta.
  • 3. Repeat until you run out of eggplant. Top layer should be remaining spinach, sauce and Mozzarella cheese. In that order. Reduce oven temp to 375. Place the dish in the oven and bake for 20 - 30 minutes, or until desired brownness. The cheese should be melted and the marinara should be bubbly. Let sit for at least 10 minutes before serving. I served with a salad and crusty bread.

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