Best 4 Italian Spinach Bake Recipes

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**Unveil the Delights of Italian Spinach Bake: A Culinary Symphony of Flavors and Textures**

Prepare to embark on a culinary journey to the heart of Italy with the tantalizing Italian Spinach Bake. This delectable dish, steeped in tradition and brimming with vibrant flavors, is a symphony of textures and tastes that will captivate your senses. Discover the perfect balance of creamy spinach, savory cheeses, and aromatic herbs, all enveloped in a crispy, golden-brown crust. Unleash your inner chef and explore the diverse recipes featured in this article, each offering unique variations on this classic Italian masterpiece. From the simplicity of the Traditional Italian Spinach Bake to the indulgent richness of the Spinach and Artichoke Bake, every recipe promises an unforgettable culinary experience. Get ready to indulge in a dish that embodies the essence of Italian cuisine: comfort, flavor, and timeless appeal.

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN MEATBALL AND SPINACH BISCUIT BAKE



Italian Meatball and Spinach Biscuit Bake image

Say hello to a new potluck favorite! Purchased meatballs and pasta sauce make it a quick winner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 7

1 bag (18 oz) frozen cooked Italian meatballs
1 jar (14 oz) tomato pasta sauce (any variety)
1 box (9 oz) frozen chopped spinach, thawed and squeezed to drain
1 package (8 oz) cream cheese, softened
1 1/2 cups shredded Italian-style cheese blend (6 oz)
2 1/4 cups Original Bisquick™ mix
1 cup milk

Steps:

  • Heat oven to 400°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Thaw meatballs by microwaving them in microwavable bowl on High 3 to 5 minutes or until warm. Add pasta sauce; stir to coat.
  • Place half of the meatballs in baking dish. Mix spinach, cream cheese and 1/2 cup of the shredded cheese. Spoon half of the spinach mixture by tablespoonfuls randomly over meatballs.
  • Stir Bisquick mix and milk in medium bowl until soft dough forms. Spoon half of the dough by tablespoonfuls randomly over meatballs. Repeat layers with remaining meatballs, spinach mixture and Bisquick mixture.
  • Bake uncovered about 20 minutes or until biscuits are golden brown. Sprinkle with remaining 1 cup shredded cheese. Bake about 5 minutes longer or until cheese is melted.

Nutrition Facts : Calories 745, Carbohydrate 56 g, Cholesterol 155 mg, Fat 3, Fiber 3 g, Protein 34 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 1860 mg

ITALIAN SPINACH & PASTA BAKE



Italian Spinach & Pasta Bake image

We love this served along side of several different chicken recipes that I make. It's cheesy and delicious. You can turn this into a main dish by doubling the recipe and adding 2 cups of cubed chicken, pork, meatballs, sausage, shrimp or whatever you like directly to it before baking. It's a very flexible dish.

Provided by Realtor by day

Categories     < 60 Mins

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

1/2 lb bow tie pasta (farfalle)
2 tablespoons butter
1/2 cup red onion, diced small
2 cups heavy cream
1/2 cup pecorino romano cheese
1 teaspoon italian seasoning
2 teaspoons garlic powder
1 (10 ounce) package chopped spinach, thawed and squeezed dry
1 (15 ounce) container ricotta cheese
1 egg, beaten
1 cup mozzarella cheese, shredded
paprika

Steps:

  • Preheat oven to 350. Grease a 3qt baking dish.
  • Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
  • Meanwhile heat butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes.
  • Add the heavy cream, romano cheese, Italian seasoning and garlic powder. Whisk and cook until thickened slightly, about 5 minutes. Add spinach.
  • In a little bowl, mix the ricotta and the egg together and add this and the cooked pasta to the skillet. Toss to mix everything up and spoon into baking dish.
  • Cover with foil and bake 25 minutes. Remove foil, sprinkle evenly with mozzarella and then a little paprika to give it a pretty color. Return to oven for 15 minutes or until cheese is melted and starting to brown.

ITALIAN STYLE PORTOBELLO MUSHROOM AND SPINACH BAKE



Italian style portobello mushroom and spinach bake image

I am on a personal journey right now, I have a weight problem and I am currently on a low carb lifestyle (I hate the word diet). I have 6-8 months before I go in for a gastric bypass and I am trying to lose the weight before hand. Basicly I am trying to beat the clock. If I lose 100 lbs before the surgery, I won't need it.

Provided by Sue Faccone

Categories     Beef

Time 45m

Number Of Ingredients 12

4 portobello mushrooms
1/2 lb ground beef
1 pkg spinach, frozen
1 c muzzarella cheese
1 c tomato sauce, italian seasoned
4 slice tomatos (sliced thick)
1 tsp garlic powder (you can use fresh)
1 tsp oragano
1/2 tsp salt and pepper
1/2 tsp parsley flakes
2 Tbsp olive oil
1/4 dash(es) parmesan cheese

Steps:

  • 1. Remove the stem of the portobello mushrooms. Brush the inside with olive oil. Put aside. Heat tomato sauce in another sauce pan. Put parmesan cheese into the sauce and let it cook until bubbly, lower heat to simmer. In another pan steam the spinach (if using fresh or boil if using frozen)cook until soft
  • 2. Take the pound of ground beef, put in the frying pan with spices. Fry until crumbly. Drain the fat. The add the sauce to the pan.
  • 3. Once all ingredients are cooked, take the mushroom, layer the bottom with spinach, then the ground beef sauce mixture,put on thick slice of tomato on top and then muzzarella cheese. Put into a bake pan and put in the oven on 350 deg. for 15 minutes. Let stand for a minute or two after cooking.

ITALIAN SPINACH BAKE



Italian Spinach Bake image

Make and share this Italian Spinach Bake recipe from Food.com.

Provided by Lorac

Categories     Spinach

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
3/4 cup ricotta cheese
1 clove garlic, minced
salt and pepper
2 medium tomatoes, sliced thin
1/2 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese

Steps:

  • Preheat oven to 350°F.
  • In a medium bowl, combine spinach, Ricotta, garlic, salt and pepper.
  • Spread 1/2 the spinach mixture in the bottom of 8x8 inch baking dish and top with 1 sliced tomato.
  • Repeat layers and top with shredded cheeses.
  • Bake 20 minutes.

Tips:

  • Use fresh spinach. Fresh spinach has a more vibrant flavor and texture than frozen spinach.
  • Wilt the spinach before adding it to the casserole. Wilting the spinach removes excess moisture and helps it to cook evenly.
  • Use a variety of cheeses. A combination of cheeses, such as ricotta, Parmesan, and mozzarella, creates a rich and flavorful casserole.
  • Don't overcook the casserole. The casserole is done when the cheese is melted and bubbly and the spinach is tender.
  • Serve the casserole with a side of bread or salad. This will help to round out the meal.

Conclusion:

Italian spinach bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to get your daily dose of vegetables and is also a good source of protein and calcium. This casserole can be served with a variety of side dishes, such as bread, salad, or roasted vegetables.

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