Tomato and Spinach Dinner Strata



4 tsp olive oil

1 medium onion, chopped

1 cup mushrooms, sliced

1/2 tsp. ground pepper

1/2 tsp. salt

15 oz. container ricotta cheese

10 oz. package of chopped spinach, cooked and drained

1/8 tsp. nutmeg

2 cups marinara sauce

8-10 dinner rolls or day-old sliced bread, shredded into cubes

1 cup mozzarella cheese

3 eggs

1 cup milk


Grease a 7×11 inch baking dish with cooking spray. Heat 2 tsp oil in a medium skillet over medium. Add the onion and cook until soft, about 6 minutes. Transfer onions to another bowl. Heat remaining oil and cook mushrooms on medium-high for about 4 minutes. Transfer to bowl with onions, and stir in 1/4 tsp. of pepper and salt each.

Stir together ricotta and spinach with nutmeg and remaining 1/4 tsp. pepper.

Spoon 1 cup of marinara sauce evenly into the bottom of the baking dish. Add half of the pieces of bread on top of the sauce. Spread ricotta/spinach mixture over bread, and top with other half of bread. Spread mushrooms and onions over bread. Top with mozzarella cheese and remaining sauce.

Whisk together eggs with milk and pour slowly over the pan, distributing evenly on top of all ingredients. Bread should be saturated.

Coat a piece of tin foil with cooking spray and cover pan. Refrigerate for 2 hours or overnight.

When ready to bake, preheat oven to 375 deg. Bake for 40 minutes, uncovered. Uncover and bake 10 minutes more. Let casserole cool for ten minutes before serving!

Recipe courtesy of

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