Six-Cheese Gnocchi Parmesan
Ingredients
- 15- oz. container low-fat ricotta cheese
- 8- oz. bag 2 cups shredded 6-cheese Italian blend, divided
- 1 t dried Italian seasoning
- ¼ t red pepper flakes
- 6- oz. bag baby spinach
- 2 1-lb. pkgs. gnocchi
- 16- oz. jar garden-style tomato sauce warmed
Instructions
- Preheat oven to 400°F. Combine ricotta, ¾ cup shredded cheese, Italian seasoning, salt, and red pepper flakes in large bowl. Sprinkle spinach over cheese mixture.
- Cook gnocchi according to package directions. Spoon cooked gnocchi over spinach and cheese with slotted spoon. Cover bowl, and let stand 2 minutes, or until spinach has wilted. Stir to combine spinach, ricotta mixture, and hot gnocchi.
- Meanwhile, spread ½ cup tomato sauce in bottom of 11- x 7-inch glass baking dish. Spoon half of gnocchi-cheese mixture over tomato sauce. Top with 3/4 cup tomato sauce and ¾ cup shredded cheese. Spread remaining gnocchi over tomato sauce. Top with remaining ¾ cup tomato sauce, and sprinkle with remaining 1/2 cup cheese. Bake 15 minutes, or until heated through.