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Cozy Spinach Ricotta Bake

Warm, cheesy spinach ricotta bake with bubbling melted cheese and tender spinach—a quick, comforting dish perfect for weeknights or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: American, Comfort Food
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Spinach Ricotta Bake Ingredients
  • 4 cups fresh spinach washed and roughly chopped if mature leaves
  • 1 cup ricotta cheese adds creaminess and gentle tang
  • 1 cup shredded mozzarella cheese melts beautifully for gooey top
  • 1 large egg beaten, binds ingredients
  • 1 clove garlic minced
  • 1/4 tsp grated nutmeg adds warm spice
  • salt and pepper to taste
  • 1 tsp olive oil for sautéing spinach
  • Parmesan cheese optional, for sprinkling on top

Equipment

  • Large Skillet
  • Mixing bowl
  • 9x9-inch baking dish

Method
 

  1. Step 1: Preheat oven to 190°C (375°F). Lightly oil a 9×9 inch baking dish and set aside.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add spinach and sauté until wilted, about 2-3 minutes. Remove from heat and squeeze out excess moisture. Set aside to cool slightly.
  3. Step 3: In a mixing bowl, combine ricotta, shredded mozzarella, beaten egg, minced garlic, grated nutmeg, salt, and pepper. Stir until smooth and well blended.
  4. Step 4: Fold the cooled, squeezed spinach into the cheese mixture until evenly mixed.
  5. Step 5: Spread mixture evenly into prepared baking dish. Sprinkle additional mozzarella or Parmesan cheese on top if desired.
  6. Step 6: Bake uncovered for 25-30 minutes, until top is golden brown and edges are bubbling.
  7. Step 7: Let rest about 10 minutes before slicing to firm up. Serve warm.

Notes

Frozen spinach can be used after thawing and squeezing out water. Try swapping mozzarella for provolone or fontina; add veggies or cooked bacon/sausage for variation. Store leftovers covered in fridge for up to 3 days or freeze up to 2 months.