Ingredients (Serves – 4)

• 2 250g boxes finely chopped frozen spinach or 500g fresh cooked spinach.
• 400g full cream ricotta
• 2 eggs
• 2 Tbs of Parmesan Cheese
• ¼ cup of full cream
• Bread crumbs
• Salt and pepper to taste
• 1 400g can Ardmona® Chopped Tomatoes
• 2 cloves of garlic crushed
• 1 tsp of oregano
• 250g grated Mozerella Cheese

Method

1. Preheat oven to 180 degrees.
2. Squeeze liquid from spinach. Mix spinach, eggs ricotta, parmesan, and cream to thick consistency. Add salt to taste.
3. Mould mixture into egg shaped balls. Roll in bread crumbs. Place in dish side by side.
4. Mix can of Ardmona® Chopped Tomatoes with crushed garlic, oregano, add salt and pepper to taste.
5. Pour over ricotta balls.. Cook for 30mins.
6. Then sprinkle eggs cheese. Cook for further 15mins until cheese is melted and slightly browned.