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Spinach and Ricotta Beef Gratin

Spinach and Ricotta Beef Gratin

  • Serves 4
  • Prep time 15 minutes
  • Cook time 20 minutes

Nutrition facts

Per serving: Calories 555, Protein 42 g, Fat 38 g, Carbohydrates 14 g, Fibre 6 g, Iron 5 mg, Calcium 625 mg, Sodium 448 mg

Ingredients

  • Mélange de légumes surgelés
    250 ml (1 cup) frozen diced vegetable mix
  • Boeuf haché
    450 g (1 lb) lean ground beef
  • Épinards
    500 g (about 1 lb) frozen spinach, thawed and well drained
  • Ricotta
    250 ml (1 cup) light ricotta cheese
  • Monterey Jack
    250 ml (1 cup) Monterey Jack, shredded

Also needed

  • 30 ml (2 tbsp) olive oil
  • 15 ml (1 tbsp) garlic, minced

Also needed

  • 15 ml (1 tbsp) paprika

Preparation

  1. Preheat oven to 205°C (400°F).
  2. Heat the oil in a pot over medium heat. Cook the diced vegetables with the garlic for 2 to 3 minutes.
  3. Add the beef. Season with salt and pepper and stir. Cook for 4 to 5 minutes, until the beef is no longer pink. Add the paprika, if desired.
  4. Distribute the prepared beef into four ramekins. Top with the spinach and then the ricotta. Cover with Monterey Jack.
  5. Bake for 20 minutes.


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