Name: Baked Spinach Casserole : Creamy, Cheesy, and Comforting
Ingredients: 2 tbsp olive oil or butter; 1 small onion, finely chopped; 2 cloves garlic, minced; 1 lb fresh spinach (or 1 package frozen, thawed and squeezed dry); 1 cup ricotta cheese (whole-milk or part-skim); 1 cup shredded mozzarella cheese (reserve 1/4 cup for topping if desired); 1/2 cup grated Parmesan cheese; 2 large eggs; Salt & pepper, to taste; 1/2 cup breadcrumbs (plain or panko); Optional: pinch of nutmeg, for warmth and depth

Description

Tender spinach, creamy ricotta, melty mozzarella, and a golden Parmesan-breadcrumb topping—this casserole is comfort food at its finest. Serve as a side or a vegetarian main; it’s simple, flavorful, and always a crowd-pleaser.

Ingredients

Scale

2 tbsp olive oil or butter
1 small onion, finely chopped
2 cloves garlic, minced
1 lb fresh spinach (or 1 package frozen, thawed and squeezed dry)
1 cup ricotta cheese (whole-milk or part-skim)
1 cup shredded mozzarella cheese (reserve 1/4 cup for topping if desired)
1/2 cup grated Parmesan cheese
2 large eggs
Salt & pepper, to taste
1/2 cup breadcrumbs (plain or panko)
Optional: pinch of nutmeg, for warmth and depth

Instructions

Preheat & Prep
Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish with butter, oil, or cooking spray.
Sauté the Aromatics
In a large skillet, heat olive oil or butter over medium heat. Add onion and a pinch of salt; cook until soft, about 5 minutes. Add garlic and cook 30–60 seconds until fragrant.
Wilt the Spinach
- Fresh: Add all spinach to skillet and cook 3–4 minutes until wilted.
- Frozen: Ensure it’s well-drained, then warm through 1–2 minutes.
Mix the Cheesy Base
In a large bowl, combine ricotta, 3/4 cup mozzarella, Parmesan, eggs, salt, pepper, and nutmeg. Stir until smooth.
Combine Spinach & Cheese
Fold the sautéed spinach and onion mixture into the cheese mixture. Taste and adjust seasoning.
Top & Bake
Spread mixture evenly in prepared baking dish. Sprinkle remaining mozzarella and breadcrumbs on top. Drizzle a little olive oil for extra golden crunch. Bake 25–30 minutes until bubbly and golden.
Rest & Serve
Let cool 5–10 minutes before slicing. Serve alongside roasted chicken, salmon, or enjoy as a vegetarian main with salad or bread.

Notes

Squeeze the spinach dry! Extra moisture = soggy casserole.
Use fresh grated cheese for creamier texture.
Optional extras: sautéed mushrooms, bell peppers, or artichokes for added depth.
Make ahead: Assemble, refrigerate up to 24 hours, then top and bake.