Spinach Potato Cakes With Roasted Tomato Sauce Recipes

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ROASTED POTATOES AND SPINACH



Roasted Potatoes and Spinach image

Crispy potatoes meet garlicky spinach for the perfect side dish.

Provided by Food Network

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

1 pound small red-skinned potatoes, quartered
4 tablespoons unsalted butter, melted
1 tablespoon grainy mustard
Kosher salt and freshly ground black pepper
One 5-ounce container baby spinach
2 cloves garlic, finely chopped

Steps:

  • Preheat the oven to 400 degrees F.
  • Toss the potatoes with the butter and mustard on a baking sheet until coated; season with salt and pepper. Roast, stirring once halfway through, until the potatoes are browned and tender, about 25 minutes. Stir in the spinach and garlic and continue to roast until the spinach is wilted, 1 to 2 minutes more. Adjust the seasoning with additional salt and pepper.
  • Copyright 2016 Television Food Network, G.P. All rights reserved

SPINACH POTATOES



Spinach Potatoes image

This is a rich and cheesy potato dish filled with spinach and Italian bacon.

Provided by ERINSANDERS

Categories     Side Dish     Potato Side Dish Recipes

Time 2h15m

Yield 12

Number Of Ingredients 8

2 tablespoons butter
1 large onion, chopped
2 (3 ounce) packages pancetta bacon, finely chopped
5 large potatoes, peeled and thinly sliced
salt and pepper to taste
1 (10 ounce) package frozen chopped spinach, thawed and drained
4 cups shredded Mexican cheese blend
1 pint heavy cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  • Melt the butter in a skillet over medium heat, and saute the onion and pancetta until onion is tender and pancetta is cooked through.
  • Alternately layer the potato slices, salt and pepper, pancetta and onion mixture, spinach, and cheese in the prepared baking dish. Pour the heavy cream over all.
  • Cover, and bake 1 hour in the preheated oven. Uncover, and continue baking 30 minutes, until bubbly and lightly browned.

Nutrition Facts : Calories 521.5 calories, Carbohydrate 31.7 g, Cholesterol 112.2 mg, Fat 37.6 g, Fiber 4.3 g, Protein 16.6 g, SaturatedFat 22.6 g, Sodium 712.8 mg, Sugar 1.9 g

OVEN ROASTED TOMATO & SPINACH PASTA



Oven Roasted Tomato & Spinach Pasta image

This was an inspired recipe! I just put together some things I knew would taste delicious and they did! I LOVE this dish and will keep it in my arsenal of favourites. It's a good idea to make the tomatoes and spinach beforehand so you have all your ingredients at the ready.

Provided by Adam in Calgary

Categories     One Dish Meal

Time 1h50m

Yield 1-2 serving(s)

Number Of Ingredients 9

1 cup penne pasta, cooked
1/4 cup chopped oven roasted tomatoes
1/4 cup cooked spinach (3 Cups uncooked)
1/4 cup parmesan cheese
4 tablespoons butter
1 teaspoon olive oil
1 garlic clove
salt and pepper
1 teaspoon dried basil

Steps:

  • To make the roasted tomatoes, slice small tomatoes and place in a single layer on a non stick baking sheet. Sprinkle with Salt and Pepper and dried basil. Bake in a 175 degree oven for 90 minutes, until shriveled. Set aside.
  • To make spinach add butter and oil in a small saute pan, and add garlic. Lightly saute garlic and add raw spinach, cook for a few minutes tossing with tongs, until wilted. Set aside.
  • Cook pasta in boiling water, drain but do not rinse.
  • In the same pot you used for your pasta, melt 2 tbsp butter, add tomatoes and spinach, add Pasta back in pot and then add parmesan cheese. Toss all ingredients together and season with salt and pepper to taste.

Nutrition Facts : Calories 945.7, Fat 60.1, SaturatedFat 34.5, Cholesterol 144.1, Sodium 721.6, Carbohydrate 87.7, Fiber 12.6, Sugar 1.5, Protein 18.8

SPINACH AND TOMATO SAUCE



Spinach and Tomato Sauce image

My mother in-law is an awesome cook and this was the first meal she made for me when my husband and I were dating. Since then anyone I have ever made this for raves about it and makes it themselves. My kids absolutely love it (they are 5 and 7) and the spinach doesn't scare them away. Even our black lab knows when it's being served for dinner and waits to lick the plates, although there is not much left at the end of this meal. .

Provided by Jennifer D.

Categories     Low Cholesterol

Time 40m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, chopped
1 (14 ounce) package fresh spinach (stems removed)
3 (14 1/2 ounce) cans petite diced tomatoes (not drained)
3 chicken bouillon cubes
1 pinch sugar
fresh basil, to taste
salt and pepper
1 lb thin spaghetti

Steps:

  • Wash and remove stems of spinach, place in a large pot and fill a quarter of the way with water, add salt if desired.
  • Bring to a boil and press down spinach, as it wilts, into boiling water.
  • Cover for 5 minutes. Than drain and remove most of the water but not necessary to remove all. Set aside.
  • Heat olive oil in medium saucepan, cook diced onion and garlic 5 -7 minutes just until translucent.
  • Add diced tomatoes, bouillon cubes, basil, pinch of sugar and Salt and pepper to saucepan.
  • Bring to just a boil than lower heat to medium low and cook for 20 minutes.
  • While that's cooking use the same pot that you boiled the spinach in to boil more water for your pasta and cook according to package directions.
  • Chop already cooked spinach.
  • During the last 5 minutes of cooking pasta add the spinach to your tomato sauce.
  • Drain pasta and put back into pot, add a ladel full of sauce and mix so spaghetti does not stick together.
  • Place pasta on serving plates and spoon sauce over pasta.
  • Sprinkle with Romano cheese and serve.

Nutrition Facts : Calories 393.4, Fat 7.2, SaturatedFat 1.1, Cholesterol 0.3, Sodium 552.5, Carbohydrate 64.6, Fiber 4.4, Sugar 6.8, Protein 19.6

POTATO SPINACH CASSEROLE



Potato Spinach Casserole image

This simple recipe goes great with chicken, pork or steak.

Provided by LISA B7

Categories     Side Dish     Potato Side Dish Recipes

Time 40m

Yield 8

Number Of Ingredients 8

7 large potatoes, peeled and cubed
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 cup sour cream
¼ cup butter
2 tablespoons chopped green onions
2 teaspoons salt
¼ teaspoon black pepper
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 2 quart casserole dish.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender, about 15 minutes. Drain and mash.
  • In a large bowl combine mashed potatoes, spinach, sour cream, butter, green onions, salt and pepper. Spoon into prepared dish.
  • Bake for 15 minutes. Top with cheese and bake 5 minutes longer.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 61.2 g, Cholesterol 42.7 mg, Fat 17 g, Fiber 6.3 g, Protein 10.8 g, SaturatedFat 10.5 g, Sodium 766.3 mg, Sugar 2.9 g

CHEDDAR & SPINACH TWICE-BAKED POTATOES



Cheddar & Spinach Twice-Baked Potatoes image

My husband is a rancher who loves a hearty potato dish, so consider these spuds with cheddar and spinach cowboy-approved. My crowd never leaves leftovers. -Jody Augustyn, Loup City, Nebraska

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 12 servings.

Number Of Ingredients 9

6 large baking potatoes (about 12 ounces each)
1/2 cup 2% milk
6 tablespoons butter, softened
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded Monterey Jack cheese
3/4 cup shredded cheddar cheese, divided
1/4 cup finely chopped red onion
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Place in a foil-lined 15x10x1-in. baking pan; bake 60-70 minutes or until tender., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a large bowl, mash pulp with milk and butter, adding spinach, Monterey Jack cheese, 1/4 cup cheddar cheese, onion, salt and pepper., Spoon into potato shells; return to baking pan. Sprinkle with remaining cheddar cheese. Bake 20-25 minutes or until heated through and cheese is melted.

Nutrition Facts : Calories 261 calories, Fat 11g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 363mg sodium, Carbohydrate 34g carbohydrate (2g sugars, Fiber 5g fiber), Protein 9g protein.

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