Tomato, Spinach and Ricotta Casserole


  • 1 1/2 pounds spinach, chopped
  • 1 tablespoon water
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 large Bushel Boy Bubba tomatoes, sliced
  • 1 1/2 cups ricotta cheese
  • Salt and freshly ground black pepper
  • 3 tablespoons grated Parmesan cheese


Put spinach in a saucepan with water and a little salt. Cook for 2-3 minutes until soft, then drain well and place in a bowl.

Grease a casserole dish with a little butter. Melt the remaining butter in a pan, add onion and garlic and cook until soft. Stir into the spinach and mix well. Layer half the spinach, half the tomatoes and half the ricotta in the casserole dish. Repeat the layers, seasoning each layer with salt and pepper. Sprinkle Parmesan over the top.

Cover the casserole and bake at 350 degrees for 30 minutes. Remove lid and return to the oven for another 10 minutes to brown the top.

Serves 4-6