Spinach and Ricotta Grilled Cheese

• Vegetarian

• Produce

  • 1 clove Garlic
  • 1 Italian mixed herbs, Dried
  • 1/4 cup Spinach, frozen

• Condiments

  • 1 tbsp Butter (light or reduced-fat spread
  • 1/2 cup Your favourite pasta sauce

• Baking & Spices

  • 1 Sea salt and cracked pepper

• Bread & Baked Goods

  • 4 thick slices Sourdough bread

• Dairy

  • 1/4 cup Mozzarella cheese, grated light
  • 2 tbsp Parmesan cheese, grated
  • 1/3 cup Ricotta cheese

Found on cafedelites.com

Description

Ingredients

• 1 clove garlic, crushed
• ⅓ cup ricotta cheese (I used reduced-fat)
• ¼ cup frozen chopped spinach, thawed
• 2 tablespoons grated parmesan cheese
• Sea salt and cracked pepper, to taste
• Dried Italian mixed herbs, to taste (Oregano and basil mix)
• ¼ cup grated light mozzarella cheese (or fresh mozzarella, thinly sliced)
• 4 thick slices sourdough bread
• 1 tablespoon butter (light or reduced-fat spread)
• ½ cup of your favourite pasta sauce (Passata or Tomato Sauce for U.S readers)

Directions

• In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
• Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
• Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
• Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
• Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)

Nutrition