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.
Servings: 2 yield(s)
  • 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
  1. 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.
  2. Add the ricotta cheese, spinach, parmesan cheese, salt/pepper and Italian herbs to the pan-fried garlic and mix until well combined.
  3. 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).
  4. 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).
  5. Sprinkle with extra Italian herbs and serve with the pasta sauce (optional)