Italian Gnocchi Casserole

Tonight's recipe is adapted from Prevention Guides 400 Calorie Meals.  The only difference in my version and Prevention's is that I added some olive oil and sauteed chopped mushrooms into the mix and cut it from their six servings to four realistic servings.  This of course causes the calories to go up from their 225 to a still good Italian meal for 375.

Ingredients-

¾ cup fat-free ricotta cheese

1 tsp. dried basil

½ cup (2oz.) shredded reduced-fat mozzarella cheese, divided

2 Tbsp. (½ oz.) grated Parmesan cheese

1 egg, lightly beaten

3 cups jarred low-sodium marinara sauce

1 (16oz.) package of gnocchi (cook per package directions right before adding)

2 cups fresh spinach, thinly sliced

I found this on the shelf with the other pasta.

  

Follow the package directions prior to building casserole.

Saute the chopped 'shrooms prior to building as well.

Preheat oven to 400 degrees.  Spray a 2qt casserole dish with non-stick spray, then add a small amount of marinara sauce to coat the bottom of the dish.

In a small mixing bowl combine ricotta, basil, 1/4 cup of the mozzarella, Parmesan, and egg.

Blend well then set aside, then prepare the spinach.

Remove stems and stack leaves.

Roll the stacked leaves tightly, and carefully slice

Ready to build the casserole!

Layer half of the gnocchi and then half of the spinach on top of the sauce already placed on the bottom.  Spoon half of the ricotta mixture on top of the spinach.  Followed by a cup marinara. 

Add the sauteed mushrooms, spreading evenly over the layer.

Repeat for the second level. (Gnocchi, spinach, ricotta, and remainder of sauce)

Top with the remainder of the mozzarella cheese.

Bake for 40 minutes, or until casserole is bubbly and the cheese has browned. 

I could have removed this a few minutes earlier, but it was still good.

Allow to stand for 15 minutes before serving.

ENJOY!