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Roasted Tomato & Spinach Casserole
Roasted Tomato & Spinach Casserole

Roasted Tomato & Spinach Casserole

1 Hr(s)
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1 serving
Original recipe yields 1 serving
8 plum tomatoes
1 tsp tarragon
1 tsp basil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
Parmesan cheese as desired
2-3 Tbsp olive oil or cooking spray
1 bag baby spinach
3 Tbsp Kraft Light Italian Dressing
1 1/2 cups mozzarella shredded cheese
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Let's Make It
1
Cut tomatoes lengthwise and fit into a glass dish 1-1/2 inches deep. Tomatoes should be touching slightly. Sprinkle tarragon, basil, garlic powder, salt, pepper, and parmesan cheese over the tomatoes. Drizzle with olive oil or cooking spray.
2
Bake at 350 degrees F for 30 minutes.
3
Take baby spinach and toss with Kraft Light Italian Dressing. Place spinach on top of roasted tomatoes and bake for additional 10-15 min. Spinach will flatten after a few minutes. Add mozzarella or your favorite cheese for the last 5 minutes.
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