The ricotta and spinach casserole is a classic of Italian cuisine, loved for its soft texture and delicate flavor. It is an extremely versatile dish: perfect as a refined appetizer, a hearty side dish or even as a light main course.
There’s something magical about the combination of ricotta and spinach: a timeless pair that instantly evokes the taste of home. The casserole I propose today is a cloud of lightness, where the creaminess of ricotta meets the distinct and iron-rich taste of sautéed spinach. A simple recipe, yet impressive, perfect for getting even the little ones to eat vegetables or to enrich the Sunday table with a touch of rustic elegance.
It is prepared in a few steps, requires few ingredients that we often already have in the fridge, and is excellent both served warm and at room temperature. To achieve a perfect result, make sure to drain the spinach very well after cooking and to drain the ricotta from its whey: the less moisture in the mixture, the more compact and fluffy the casserole will be!
If you like spinach, also read:
- Difficulty: Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2.2 lbs spinach, frozen (or fresh)
- 1 cup ricotta
- 2 eggs (medium)
- 1 cup grated Parmesan cheese
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- 8.8 oz mozzarella
- to taste breadcrumbs
Tools
- 1 Baking Dish
- 1 Bowl
Steps
First, boil the spinach in plenty of salted water.
Drain the spinach well.
and sauté them in a pan with thinly sliced onion and extra virgin olive oil. Let cool slightly.
In a bowl, pour the ricotta and eggs.
the Parmesan cheese
the pepper
Add the extra virgin olive oil
The salt
and the sautéed spinach.
The mozzarella previously well drained.
Pour a drizzle of extra virgin olive oil and breadcrumbs into the baking dish.
Distribute the mixture well in the baking dish.
Add some breadcrumbs on top.
and a bit of extra virgin olive oil. Bake in a preheated oven at 390°F for 35/40 minutes.
