How to make it

  • Preheat the oven to 375°F and lightly grease a 9" round casserole dish.
  • Saute onion, red pepper, garlic, oregano, salt, pepper and hot pepper flakes, stirring often, for 10 minutes - onion is tender and lightly browned.
  • Add honey and cook 5 minutes or until mixture is very browned (but not burned).
  • Stir in the tomatoes, vinegar, lemon juice and lemon zest reduce heat to medium-low. Cook, stirring, for 2 minutes or until liquid is almost evaporated completely. Cool slightly.
  • In a steamer, cook the rapini 4 minutes or until just tender.
  • Toss rapini, with the saucepan mixture, fontina and mozzarella cheeses, then add bread and toss until well combined.
  • Pour into the casserole dish and sprinkle with the pine nuts.
  • Beat together egg whites and broth.
  • Pour over the stuffing and top with Romano cheese.
  • Bake for 25-30 minutes.

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  • jo_jo_ba 8 years ago
    Amount Per Serving
    Calories: 235.3
    Total Fat: 12.6 g
    Cholesterol: 19.9 mg
    Sodium: 426.6 mg
    Total Carbs: 19.0 g
    Dietary Fiber: 3.7 g
    Protein: 12.6 g
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