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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Use kitchen shears to chop tomatoes right in the can. Ingredients:
1 (10-oz.) package frozen chopped spinach, thawed |
1/4 cup (1 oz.) grated parmesan cheese |
2 tablespoons olive oil, divided |
2 tablespoons japanese breadcrumbs (panko) or dry breadcrumbs |
1 medium onion, chopped |
4 garlic cloves, finely chopped |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1/8 teaspoon ground nutmeg |
2 (28-oz.) can whole tomatoes, drained and coarsely chopped |
Directions:
1. Drain spinach well, pressing between paper towels.
2. Combine Parmesan cheese, 1 Tbsp. olive oil, and 2 Tbsp. breadcrumbs in a small bowl.
3. Cook onion in remaining 1 Tbsp. hot oil in a medium skillet over medium heat 5 minutes or until tender. Add garlic, and cook 1 more minute. Stir in spinach, and cook 2 minutes or until thoroughly heated. Remove from heat, and stir in salt, pepper, and nutmeg.
4. Place tomatoes in a 9-inch square baking dish. Spoon spinach mixture evenly over tomatoes; sprinkle with breadcrumb mixture.
5. Bake at 400° for 25 minutes or until golden brown. Serve immediately.
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