Spinach and Ricotta Grilled Cheese
Buttered and toasted crunchy fresh bread filled with melted Parmesan and Mozzarella cheese and all those Spinach Cannelloni flavours in less than 10 minutes.
Ingredients
-
1
clove garlic , crushed
-
1/3
cup
ricotta cheese
-
1/4
cup
frozen chopped spinach , thawed
-
2
tbsp
grated parmesan cheese
-
Sea salt and cracked pepper , to taste
-
Dried Italian mixed herbs , to taste
-
1/4
cup
grated light mozzarella cheese
-
4
thick slices sourdough bread
-
1
tbsp
butter
-
1/2
cup
of your favourite pasta sauce
Instructions
-
In a medium sized pan/skillet, fry the garlic in a small amount of olive oil (or cooking oil spray), until just fragrant (about 30-60 seconds) over medium-high heat. Remove from heat; add the garlic to a small bowl; set pan/skillet aside.
-
Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
-
Spread one side of each slice of bread with butter. Divide the ricotta mixture in half and spread it on the un-buttered sides of two slices of bread; divide the mozzarella cheese in half and add it over the ricotta mixture; top with remaining bread - buttered side up (to create a sandwich).
-
Return the pan/skillet to the stove over medium heat and place the sandwiches in the pan. Cook, turning once, until the cheese has melted and both sides are golden brown (about 3-4 minutes per side).
-
Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)