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Instructions |
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Put olive oil in a large nonstick pan/skillet and place over medium heat. Add in onions, garlic,
and red pepper fakes and cook until the onions are translucent, 3-4 minutes.
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Add to mixture canned tomatoes then season with salt and pepper. Start to stir and let cook
8-10 minutes or until the sauce reduces completely. After 5 minutes, add the basil leaves and
spinach into the sauce.
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Spiralize the zucchini into longer strands. Mix with sauce and set aside. Preheat oven to 400
degrees. place zucchini mixture in pyrex container. Make two pockets and fill with ricotta and
parmesan cheese. Top entire dish with mozzarella cheese.
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Cover dish with tin foil. Bake at 375 degrees for 20-25 minutes.
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Originally Submitted
7/18/2018
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