Description
A delightful and creamy spinach and ricotta casserole perfect for brunch or as a side dish, combining fresh spinach, ricotta cheese, and aromatic herbs baked to golden perfection.
Ingredients
Scale
- 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 garlic cloves, minced
- 1 egg, beaten
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg
- 1 cup marinara sauce
- 4 ounces mozzarella cheese, shredded
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the thawed and squeezed spinach, ricotta cheese, Parmesan cheese, minced garlic, beaten egg, salt, pepper, and nutmeg. Mix well.
- Spread half of the marinara sauce evenly in the bottom of a greased 9-inch baking dish.
- Spoon the spinach-ricotta mixture over the sauce and spread evenly.
- Top with the remaining marinara sauce, then sprinkle the shredded mozzarella cheese over everything.
- Bake for 25-30 minutes, or until the top is bubbly and golden.
- Remove from oven, garnish with fresh basil if desired, and let cool slightly before serving.
Notes
For a vegetarian alternative, ensure the ricotta and marinara sauce are egg-free or suitable. This dish can be prepared ahead and refrigerated until ready to bake. Leftovers reheat well in the microwave or oven.
Nutrition
- Calories: 250
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 15g
- Protein: 18g