1. Preheat oven to 400°. Heat large saucepot with ½-inch water to a boil over medium-high heat; add cauliflower. Cover and cook 5 minutes; drain.
2. In large skillet, cook and stir beef and onion over medium-high heat 5 minutes or until beef is browned. Add garlic; cook and stir 1 minute. Add tomato sauce and seasoning; cook 5 minutes or until heated through.
3. In large bowl, toss spinach, ½ cup each ricotta and mozzarella cheeses, cauliflower, beef mixture, and ½ teaspoon each salt and pepper; transfer to 3-quart baking dish. Drop spoonfuls of remaining ½ cup ricotta cheese over cauliflower-beef mixture; sprinkle with remaining ½ cup mozzarella cheese.
4. Bake 20 minutes or until cheese melts. Serve garnished with basil.
Chef Tip: For a vegetarian version, substitute cooked lentils for the ground beef: Prepare 1 cup dry lentils as label directs; drain. In step 2, omit the ground beef and cook the onion in 1 teaspoon olive oil; continue with step 2, folding the cooked lentils into the heated tomato mixture.
- 13 g Fat
- 75 mg Cholesterol
- 501 mg Sodium
- 21 g Carbohydrates
- 5 g Fiber
- 10 g Sugars
- 31 g Protein
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Nutritional Information
- 13 g Fat
- 75 mg Cholesterol
- 501 mg Sodium
- 21 g Carbohydrates
- 5 g Fiber
- 10 g Sugars
- 31 g Protein
Directions
1. Preheat oven to 400°. Heat large saucepot with ½-inch water to a boil over medium-high heat; add cauliflower. Cover and cook 5 minutes; drain.
2. In large skillet, cook and stir beef and onion over medium-high heat 5 minutes or until beef is browned. Add garlic; cook and stir 1 minute. Add tomato sauce and seasoning; cook 5 minutes or until heated through.
3. In large bowl, toss spinach, ½ cup each ricotta and mozzarella cheeses, cauliflower, beef mixture, and ½ teaspoon each salt and pepper; transfer to 3-quart baking dish. Drop spoonfuls of remaining ½ cup ricotta cheese over cauliflower-beef mixture; sprinkle with remaining ½ cup mozzarella cheese.
4. Bake 20 minutes or until cheese melts. Serve garnished with basil.
Chef Tip: For a vegetarian version, substitute cooked lentils for the ground beef: Prepare 1 cup dry lentils as label directs; drain. In step 2, omit the ground beef and cook the onion in 1 teaspoon olive oil; continue with step 2, folding the cooked lentils into the heated tomato mixture.