27 Ingredients
  • EVOO
  • 4 cloves garlic, finely chopped
  • 2 carrots, chopped
  • 2 ribs celery, finely chopped
  • 1 onion, finely chopped
  • Kosher salt and freshly ground pepper
  • 2 bay leaves
  • 2 tablespoons finely chopped fresh thyme
  • 1 cup dry white wine
  • 2 tablespoons tomato paste
  • One 28 to 32-ounce can Italian San Marzano tomatoes, crushed
  • A few leaves fresh basil, torn
  • 3 tablespoons butter
  • 3 rounded tablespoons flour
  • 2 cups milk
  • Kosher salt and freshly ground pepper
  • Freshly grated nutmeg
  • 1 box frozen spinach, defrosted
  • 1 1/2 cups fresh ricotta
  • 2 cups whole milk
  • 6 cups chicken stock, vegetable stock or water
  • 2 1/2 cups quick-cooking polenta
  • 1/2 teaspoon fennel pollen or ground fennel, optional
  • Kosher salt and freshly ground pepper
  • 1 cup grated Parmigiano-Reggiano
  • 4 tablespoons butter, plus some for greasing casserole
  • 2 cups shredded provolone
Nutrition
1122
56% daily value
6 servings
                                       
                                           
     

Fat

93% 61

Saturated

151% 30

Trans

- 1

Monounsaturated

- 22

Polyunsaturated

- 4

Carbs

32% 95

Carbs (net)

- 86

Fiber

37% 9

Sugars

- 21

Sugars, added

- 0

Protein

92% 46

Cholesterol

45% 134

Sodium

90% 2152

Calcium

102% 1017

Magnesium

38% 159

Potassium

35% 1655

Iron

30% 5

Zinc

45% 5

Phosphorus

118% 825

Vitamin A

98% 882

Vitamin C

47% 42

Thiamin (B1)

34% 0

Riboflavin (B2)

79% 1

Niacin (B3)

42% 7

Vitamin B6

59% 1

Folate equivalent (total)

46% 184

Folate (food)

- 184

Folic acid

- 0

Vitamin B12

77% 2

Vitamin D

743% 111

Vitamin E

32% 5

Vitamin K

227% 272

Sugar alcohols

- 0

Water

- 710
Comments
 
×