Italian Scalloped Potatoes

1 Preheat oven to 375 degrees.

2 In a large pot, cook the spinach and water on medium heat for 3 – 4 minutes. Drain the extra water from the spinach using a colander. Set aside for later use.

3 In a big bowl, combine the potatoes, garlic and spices and use your hands to mix everything well.

4 In a 9 x 13 Pyrex dish, place just enough Arrabbiata Sauce to lightly coat the bottom of the dish, about 1/4 – 1/2 cup. Place a layer of potatoes on top of the sauce. Add the cooked spinach on top of the potatoes. Place the rings of onion and bell pepper all over the spinach. Add the remaining potatoes for the final layer. Take the extra spices from the bowl and spread them evenly over the potatoes. Add more Arrabbiata Sauce to cover the potatoes, about 1/4 – 1/2 cup. Bake uncovered for 30 – 45 minutes until potatoes start to become tender. Add a layer of Roma tomatoes on the top of the dish and switch your oven to broil. Continue to cook uncovered until potatoes are golden brown and tomatoes are roasted, about 15 – 25 minutes. It is important to watch your dish when broiling so your food does not burn and turn black. Salt to taste, if desired.

Note: The recipe for Arrabbiata Sauce can be found in Dressings & Sauces. You can also use a fat-free pasta sauce from a jar.