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Casserole Florentine

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Recipe

Casserole Florentine recipe

 

Yield

6 servings

Prep

25 min

Cook

35 min

Ready

60 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 package spinach
chopped
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1 can cream of mushroom soup
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1 each garlic cloves
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½ teaspoon tarragon leaves
dried
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½ teaspoon marjoram
dried
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salt
to taste
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black pepper
to taste
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4 cups pasta
cooked
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1 pound hot italian sausages
cooked, drained, chopped
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1 large onions
chopped
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1 each eggs
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16 ounces ricotta cheese
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1 each tomatoes
seeded, chopped
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parsley leaves
chopped
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Ingredients

Amount Measure Ingredient Features
1 package spinach
chopped
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1 can cream of mushroom soup
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1 each garlic cloves
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2.5 ml tarragon leaves
dried
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2.5 ml marjoram
dried
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1 x salt
to taste
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1 x black pepper
to taste
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946 ml pasta
cooked
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453.6 g hot italian sausages
cooked, drained, chopped
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1 large onions
chopped
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1 each eggs
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462.4 ml/g ricotta cheese
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1 each tomatoes
seeded, chopped
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1 x parsley leaves
chopped
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Directions

Combine the spinach, cream of mushroom soup, garlic, and seasonings in a small bowl; spread evenly over the noodles or other pasta in a buttered 3-quart flat casserole.

Distribute the chopped cooked sausage over the spinach mixture and sprinkle chopped onion on top of sausage.

Blend the egg into ricotta and spread over all.

Bake in a preheated 375℉ (190℃) F oven for 25 to 30 minutes or until golden, then allow to cool slightly.

Top with a garnish of tomato and parsley.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 268g (9.5 oz)
Amount per Serving
Calories 82650% from fat
 % Daily Value *
Total Fat 46g 70%
Saturated Fat 17g 87%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 1991mg 83%
Total Carbohydrate 21g 21%
Dietary Fiber 5g 18%
Sugars g
Protein 83g
Vitamin A 146% Vitamin C 46%
Calcium 26% Iron 39%
* based on a 2,000 calorie diet How is this calculated?
 

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