Tomato and Spinach Dinner

By á-29897

Per serving: 317 calories; 15 g fat ( 6 g sat , 5 g mono ); 99 mg cholesterol; 26 g carbohydrates; 1 g added sugars; 20 g protein; 5 g fiber; 683 mg sodium; 641 mg potassium.

Ingredients

• 4 teaspoons extra-virgin olive oil, divided
• 1 medium onion, chopped
• 8 ounces mushrooms, thinly sliced
• 1/2 teaspoon freshly ground pepper, divided
• 1/4 teaspoon salt
• 1 15-ounce container part-skim ricotta cheese
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry and chopped
• 1/8 teaspoon freshly grated nutmeg
• 2 cups prepared marinara sauce, divided
• 6 slices whole-grain sandwich bread, preferably day-old
• 1 cup shredded part-skim mozzarella cheese
• 3 large eggs
• 1 cup low-fat milk
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley

Details

Preparation time 45mins
Cooking time 225mins
Adapted from eatingwell.com

Preparation

Step 1

4 teaspoons extra-virgin olive oil, divided
1 medium onion, chopped
8 ounces mushrooms, thinly sliced
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt
1 15-ounce container part-skim ricotta cheese
1 10-ounce package frozen chopped spinach, thawed and squeezed dry, or 1 1/2 pounds fresh spinach, cooked, squeezed dry and chopped
1/8 teaspoon freshly grated nutmeg
2 cups prepared marinara sauce, divided
6 slices whole-grain sandwich bread, preferably day-old
1 cup shredded part-skim mozzarella cheese
3 large eggs
1 cup low-fat milk
1/4 cup freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley