Estimated Nutrition (whole recipe, rough)
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Pine Nut | 1 oz (28g) | 191 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Mozzarella Cheese | 1 oz (28g) | 85 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Chili | 1 tsp (2.7g) | 8 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 2 teaspoons Atkins Quick QuisineTM Bake Mix
- 1 (10-ounce) package frozen chopped spinach
- 1/2 pound lean ground beef
- 1/2 pound hot Italian sausage, casing removed
- 1 tablespoon olive oil
- 1 cup chopped scallions, with some green portion
- 1 cup thinly sliced mushrooms
- 1 teaspoon minced garlic
- 2 cups shredded mozzarella cheese (about 6 ounces)
- 1/2 cup strained or crushed tomatoes
- 1/2 teaspoon Italian seasoning
- 1 large egg
- 1/4 cup drained and chopped roasted red peppers
- 1/4 teaspoon pepper
- 1/2 drained roasted red pepper, cut into thin strips, divided
- 2 tablespoons freshly grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 1 tablespoon pine nuts, toasted (optional)
- =
Directions
1. Lightly butter sides and bottom of an 8-inch springform pan. Evenly sift bake mix onto sides and bottom of pan; set aside.
2. Cook spinach according to package directions. Transfer to a strainer. With a spoon, press spinach firmly against sides to remove as much liquid as possible. Set aside.
3. Heat oven to 375°F. Heat a 9-inch cast-iron skillet over medium heat until hot. Crumble in ground beef and sausage. Cook until meat is browned, about 10 to 12 minutes, breaking it apart with a wooden spoon. Transfer to a colander to drain off any fat. Heat oil in same skillet over medium heat. Add scallions, mushrooms and garlic. Cook until scallions and mushrooms are tender, about 5 minutes, stirring occasionally. Remove from heat. Stir in browned meat. Add strained tomatoes, 1 cup of the mozzarella and the Italian seasoning, stirring until well combined. Transfer mixture to prepared springform pan, spreading into an even layer with the back of a spoon. Press firmly into pan.
4. In a medium bowl, lightly beat egg. Add spinach, remaining 1 cup of the mozzarella, the 1/4 cup of the roasted red pepper and the pepper; stir until well combined. Spread over beef mixture, pressing down firmly. Arrange remaining roasted red pepper strips in center; sprinkle Parmesan over top. Place springform pan on a large baking sheet with a rim.
5. Bake until Parmesan is lightly browned and tart is heated all the way through, 35 to 40 minutes. Remove from oven and let stand 10 minutes on baking sheet. Run a sharp knife around sides of tart, release the sides of the springform pan and transfer tart to a serving platter. Sprinkle with toasted pine nuts and serve warm or at room temperature, cut into wedges.