Source: dLife

A dish of baked spinach, ricotta, and marinara sauce.

Servings

1 lb frozen chopped spinach , thawed
15 oz fat free ricotta cheese
3 tbsp reduced fat grated parmesan cheese
2 egg whites
0.25 tsp garlic powder
1 pinch ground nutmeg
1.5 cup low sodium marinara sauce

1 Preheat the oven to 400 degrees F. Lightly spray a 8-by-8 baking dish with olive oil spray.
2 Place the spinach in the middle of a clean dishtowel. Fold up the towel over the spinach and wring out as much moisture as possible. Put the spinach in a large mixing bowl.
3 Add the ricotta, Parmesan, egg whites, garlic powder and nutmeg. Stir well.
4 Move spinach mixture to the prepared dish. With the back of a spoon, spread it out to uniformly fill the dish. Bake for 20 minutes, or until is hot throughout and the top begins to brown. Let stand for five minutes to slightly cool.
5 Place the sauce in a microwaveable bowl. Microwave on low power for 15-second intervals until warm. Cut the spinach-ricotta bake into 6 equal pieces, transferring each piece to a serving plate. Spoon 1/4 cup of sauce over each serving. Serve immediately.

When preparing this recipe, take care to get as much moisture out of the spinach as possible so the dish doesn't come out watery. This recipe keeps well, and you can store the leftovers in a resealable plastic container for up to 3 days.