Baked Spinach And Cheese Dumplings
|Frozen chopped spinach||10 Ounce, thawed (1 Package)|
|Fat free ricotta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Fat free egg substitute||6 Tablespoon|
|Whole wheat flour||6 Tablespoon|
|Dried oregano||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Freshly ground pepper||1⁄2 Teaspoon|
|Onion||1 Small, chopped|
|Garlic||2 Clove (10 gm), minced|
|Fresh mushrooms||1⁄2 Pound, thinly sliced|
|Plum tomatoes||3 , chopped|
|Dried basil||1 Teaspoon|
1 Put the spinach, ricotta, Parmesan, egg substitute, whole-wheat flour, oregano, 1/2 teaspoon of the salt, and the nutmeg in a food processor and process until the mixture forms a paste. Transfer the mixture to a large bowl and refrigerate, covered, until thick enough to hold its shape, at least 1 hour or up to 8 hours.
2 Meanwhile, preheat the oven to 350°F. Bring a large pot of water to a boil. Drop the spinach mixture by 20 heaping tablespoonfuls into the water. Reduce the heat and simmer until the dumplings are slightly firm and cooked through, about 10 minutes. Transfer the dumplings with a slotted spoon to a 9-inch square baking dish and discard the water. Set the baking dish aside.
3 To make the sauce, spray a large nonstick saucepan with nonstick spray and set over medium heat. Add the onion and garlic; cook, stirring frequently, until the onion softens, about 3 minutes. Add the mushrooms and cook, stirring occasionally, until the mushrooms have released then reabsorbed their liquid, about A minutes. Stir in the tomatoes, basil, and the remaining 1/2 teaspoon salt; cook, stirring occasionally, until the tomatoes soften, about 5 minutes. 4 Pour the sauce over the dumplings and bake until the sauce is bubbly and the dumplings are heated through, about 20 minutes.