White Boboli

Stock up on Bobolis when they go on sale and you always have a great dinner ready to go – I add some sauce and layer mine up with all the different leftovers from the week. This time I skipped the sauce and did a ‘white’ boboli using up left over ricotta and spinach. It was scrumptious !

White Boboli
White Boboli

6 servings
206 calories per serving

1 Boboli shell
½ c sliced canned mushrooms
½ c packed with baby spinach leaves
1 c broccoli florets
1 c part skim ricotta cheese
½ t garlic powder
2 T grated parmesan cheese
Red pepper flakes
Oregano flakes
Parsley flakes
Salt to taste

Preheat oven to 350 degrees. Spread ricotta cheese over Boboli leaving a ½ inch edge. Sprinkle with garlic powder, parsley, oregano and red pepper flakes. Lay spinach leaves on top of cheese and then layer on the mushrooms. Finally add the broccoli florets then sprinkle with salt and parmesan cheese. Bake 15 minutes or until heated through. Cut into 6 pieces.

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