Super-simple spinach and ricotta bake

This low-carb vegetarian bake is just delicious.
recipes, lchf, banting, bake
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Recipe from: 08 May 2015
Preparation time: 40 min
Cooking time: 30 min


  • 30
    each butter and olive oil
  • 400
    brown mushrooms, quartered
  • 500
    spinach, washed and chopped
  • 1
    clove garlic, finely chopped
  • 1
    egg, beaten
  • 250
    ricotta cheese
  • 200
    grated Parmesan cheese
  • 250
    store-bought roasted tomato sauce



Preheat oven to 180°C.

Melt the butter and oil and fry the mushrooms until brown. Remove and fry the spinach and garlic until soft. Pulse the spinach, garlic and egg in a food processor until smooth. Mix with the ricotta and Parmesan cheese to create a stiff mixture. Season with salt and pepper.

Roll the mixture into walnut-sized balls and place in a baking dish with the mushrooms. Pour the roasted tomato sauce over and bake in a preheated oven until heated through (about 20 minutes).

Serves 4–6.

Recipe reprinted with permission of Home.  

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Read more on: low-carb  |  bake  |  vegetarian  |  recipes


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Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.

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