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Individual Ricotta and Egg Casseroles with Spinach and Tomato
- Active Time 15m
- Total Time 45m
Removing the excess moisture from the spinach is important here. We found that 7-ounce ramekins worked perfectly here, but 6-ounce or 8-ounce ramekins will also work. Be sure to fill the ramekins evenly so that they will all cook at the same rate.
- 1 onion, chopped fine
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 4 garlic cloves, minced
- 12 ounces (1 1/2 cups) whole-milk ricotta cheese
- 10 ounces frozen chopped spinach, thawed and squeezed dry
- 4 ounces fontina cheese, shredded (1 cup)
- 4 large eggs, lightly beaten
- 1/4 teaspoon pepper
- 2 plum tomatoes, cored, sliced 1/8 inch thick, and patted dry
Adjust oven rack to middle position and heat oven to 350 degrees. Grease six 7-ounce ramekins with baking spray with flour and arrange on rimmed baking sheet.
Cook onion, oil, and salt in 12-inch skillet over medium-high heat until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Transfer mixture to large bowl and stir in ricotta, spinach, fontina, eggs, and pepper until uniformly combined.
Divide mixture evenly among prepared ramekins and shingle tomatoes over top. Bake until filling is set, about 25 minutes. Let cool slightly before serving.
Recipe reprinted by permission of America's Test Kitchen. All rights reserved.
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