Entrées, Ricotta Spinach Pie, Rustic Tomato Sauce

ENTRÉES

Ricotta Spinach Pie

Somewhat like a crustless quiche, Ricotta Spinach Pie can be served

with Rustic Tomato Sauce as a simple supper entrée.

Makes 8 servings

1teaspoon extra virgin olive oil

½ounce Asiago cheese, cut into ½-inch cubes

½slice white or wheat bread (½ ounce) cut into ½-inch cubes

½teaspoon dry basil

4large eggs

2cups fresh baby spinach leaves, packed (about 2½ ounces), washed and dried

3cups lowfat ricotta cheese

½ teaspoon kosher salt

½ teaspoon freshly ground black or white pepper

Preheat oven to 350°F. Use a pastry brush to coat a 10-inch deep-dish pie plate with olive oil and set aside.

Place Asiago cheese cubes in blender jar; cover blender jar. Set on Purée and pulse 10–12 times to grind the cheese. Remove and reserve. Place bread cubes in blender jar, pulse 5–10 times to grind; add basil, blend for 5 seconds. Remove and reserve.

Place the eggs, spinach, ricotta, reserved Asiago cheese, salt, and pepper in the blender jar. Set on Liquefy and pulse 10 times, then blend for 15 seconds; use a spatula to scrape the sides of the blender jar. Blend for an additional 15–20 seconds. Pour the blended ricotta mixture into the prepared pie plate. Sprinkle evenly with the reserved breadcrumbs. Bake in the preheated 350°F oven for 45–50 minutes, until the custard is set and the pie is puffed. Remove and let rest for 5–10 minutes.

Cut into wedges to serve. Top with Rustic Tomato Sauce.

Nutritional information per serving:

Calories 182 (54% from fat) • carb. 6g • pro. 14g • fat 11g

• sat. fat. 6g • chol. 136mg • sod. 254mg • calc. 291g • fiber 0g

Rustic Tomato Sauce

Makes about 8 cups

1tablespoon extra virgin olive oil

1onion (8 ounces), peeled and cut into ½-inch pieces

2 carrots (4 ounces), peeled and cut into ½-inch pieces

2 ribs celery, trimmed and cut into ½-inch pieces

4 cloves garlic, peeled

1teaspoon dried oregano

1teaspoon dried basil

4roasted red bell peppers, cut into 1-inch pieces

½ cup dry white wine (such as vermouth)

3 tablespoons tomato paste

3 cans (15–ounce) recipe-ready diced tomatoes with juices

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

In a 3¾-quart saucepan, heat the olive oil over medium heat. Add the onion, carrots, celery, garlic, oregano and basil. Cover loosely and cook until the vegetables are softened, 6–8 minutes. Stir in the roasted red peppers, wine, tomato paste, and tomatoes. Bring to a boil, then reduce heat and simmer for 35–40 minutes, loosely covered. Uncover and simmer for 15–20 minutes longer to thicken. Turn off heat and let sit 5 minutes.

Strain the solids from the liquids, and return the liquid to the saucepan. Place the solids in the blender jar with ½ cup of the cooking liquid. Cover the blender jar. Select Purée and pulse 10 times to chop. Use a plastic spatula to scrape the sides of the blender jar. Blend for 30–40 seconds, until smooth. Return the puréed tomato mixture to the liquid in the saucepan and reheat gently over medium low heat. Add salt and pepper.

Nutritional information per half-cup serving:

Calories 48 (17% from fat) • carb. 8g • pro. 1g • fat 1g

•sat. fat 0g • chol. 0mg • sod. 194mg • calc. 26mg • fiber 2g