Serves: 6
Total Calories: 305
Defrost spinach and drain to remove all liquid. Mix with ricotta cheese, garlic powder, nutmeg, salt and pepper. Spread half of mixture in bottom of 1-quart casserole. Cover with half of tomato slices and sprinkle with half of mozzarella cheese. Repeat layers; sprinkle top with Parmesan cheese. Cover with wax paper and cook on MEDIUM power in microwave until cheese is melted and heated thoroughly, approximately 8–10 minutes.
Note: May be baked in conventional oven at 350° for 20 minutes.
This Microwave Spinach and Tomatoes recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.
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