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Martha's baked spinach & ricotta stuffed onions
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A perfect gluten-free alternative to pasta. The sweetness of the onion works really well with the salty cheese and spinach filling
2 tbsp olive oil
2 cloves garlic, crushed
½ x 15g pack oregano, leaves only
400g can chopped tomatoes
½ tsp sea salt
½ tsp caster sugar
4 onions, peeled
125g ricotta cheese
50g Parmigiano Reggiano, freshly grated
A pinch of freshly ground nutmeg
1. Heat 1 tbsp of olive oil in a small saucepan and add the garlic and oregano leaves. Fry for 1-2 minutes until fragrant and beginning to brown, then add the chopped tomatoes. Add the salt and sugar, and leave to simmer over a very low heat for 20-30 minutes, adding a little water if needed, until thickened.
2. Meanwhile, prepare the onions. Slice off the top and root so each onion sits flat, then make a cross-shaped cut through the middle. Push out wedges of onion, leaving the external layer intact. Save the centres and use them to make my onion chutney, or soup.
3. Heat the remaining 1 tbsp of olive oil in a medium ovenproof frying pan over a medium heat. Add half the spinach and fry until wilted, then tip into a mixing bowl. Repeat with the rest of the spinach. Once the spinach is cool enough to handle, squeeze firmly over the sink to remove as much moisture as you can, then place back into the bowl. Add the ricotta, half of the grated Parmigiano Reggiano, nutmeg and some seasoning. Stir well to combine.
4. Preheat the oven to 200°C, gas mark 6. Pour the tomato sauce into the bottom of a small baking dish and nestle the hollow onions into it. Divide the ricotta mixture between each onion using a teaspoon. Sprinkle the remaining Parmigiano Reggiano over the top. Bake for 35-40 minutes, until the onions feel soft and the tops are golden. Allow to cool for 10 minutes before serving.
Typical values per serving:
This recipe was first published in Tue Nov 19 08:57:37 GMT 2019.