Best 3 Ricotta Spinach Casserole Recipes

Indulge in a culinary journey with our diverse collection of ricotta spinach casserole recipes, a symphony of flavors that will tantalize your taste buds. From the classic Italian baked casserole to a gluten-free and vegan version, this article offers a delectable array of recipes to cater to various dietary preferences. Explore the richness of ricotta cheese blended with the vibrant flavors of spinach, complemented by an array of herbs, spices, and delectable fillings. Discover the secrets to creating a crispy golden crust, a creamy and flavorful filling, and a delightful combination of textures that will leave you craving for more. Get ready to impress your family and friends with these delectable ricotta spinach casserole creations.

Here are our top 3 tried and tested recipes!

RICOTTA -SPINACH CASSEROLE

Ricotta -Spinach Casserole image

Make and share this Ricotta -Spinach Casserole recipe from Food.com.

Provided by Bergy

Categories Lunch/Snacks

Time 55m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
1 1/2 cups ricotta cheese
2 tablespoons instant minced onion
2 tablespoons flour
salt
1/2 teaspoon dry mustard
1 (10 ounce) package frozen chopped spinach, cook drained and well squeezed

Steps:

Beat all the ingredients (except spinach) together and mix until well blended Stir in the spinach.
Heat oven to 350 degrees F.
Grease a 1 1/2 quart casserole dish.
Pour in the spinach mixture.
Bake apprx 35 minutes or until a knife inserted in the middle comes out clean.

RICOTTA SPINACH CASSEROLE

Ricotta Spinach Casserole image

Still looking for that incredible taste We had from a Chinese restaurant we used to frequent before they went out of business and we moved. Still not there but we really liked this anyway.

Provided by Stormy Stewart

Categories Vegetables

Time 35m

Number Of Ingredients 6

Ingredients

1 pkg 20 oz frozen spinach, defrosted and rang out.
1 pkg 15 oz ricotta cheese (i used full fat)
1 1/3 c shredded mozzerella cheese
2 clove garlic diced
1/2 small onion diced small
1/4 c milk

Steps:

1. Preheat oven to 350 Degrees
2. Drain and squeeze out water from spinach and add onion, garlic, and ricotta, milk, mixing well. add 1/2 of the mozzarella cheese and mix again.
3. Spray a oblong baking dish and top with cheese and put in a 350 degree oven for 25 minutes or until some of the cheese starts to turn golden and casserole is hot. serve
4. We served it with this casserole https://www.justapinch.com/recipes/main-course/chicken/cheap-chicken-casserole-for-two.html?p=1

POTATO, SPINACH, RICOTTA CASSEROLE

POTATO, SPINACH, RICOTTA CASSEROLE image

Number Of Ingredients 12

Ingredients

Pancetta, Ricotta, Potatoes, thin sliced, 1 small onion thin sliced, 1 teaspoon garlic (optional), Gruyere, 1 box of frozen spinach, Chicken broth, 1 teaspoon dijon mustard
s/p to taste, Fresh rosemary 1 teaspoon minced
7 medium potatoes thin sliced, I keep skins on if you want. I peel them
1 large onion thin sliced
1 teaspoon minced garlic
3/4 lb bacon or pancetta (I prefer pancetta) chopped or diced
1 1/2 cups ricotta cheese
2 cups grated gruyere or gouda (gouda gives a smokiness, gruyere a nutty flavor)
1 box of frozen spinach drained and chopped
1 cup milk, I like 3/4 cream 1/4 cup milk
1 1/2 cups chicken stock
3 tablespoons chopped fresh rosemary

Steps:

I like to pan saute the pancetta, onion and garlic in a large saute pan. Cook until semi soft and add the potatoes. I a bowl mix the ricotta, rosemary, pepper and salt, spinach, and 1/2 the cheese. Mix well. In a 13x9 baking dish sprayed with pam or greased add 1/2 the potato mix, then 1/2 the cheese mix. Repeate. Mix the milk and broth and pour over the casserole. Top with the remaining cheese. Cover and bake 45 minutes on 375 and then remove foil and bake another 10 minutes until the cheese melts and gets bubbly and brown. NOTE: One time I had to add a little extra broth, the other time it was fine. Just check half way through. The variety of the potato and size of that as well as the onion does make a slight difference. I just ended up added another 3/4 cup broth and it was perfect. No eggs but the cheese and the potatoes give it a natural thickness. Enjoy I always love it! I stuff portabellos with zuchinni, tomato, eggplant, onions, summer squash, and anything else, some bread crumbs, cheese to make it a great simple stuffed pepper. You can use just a simple parm with some wonderful fresh tomatoes. Even corn, scallions. Any of your favorites will work, grill or bake. It goes great with the potatoes. Roasted tomatoes is a favorite with this as well. I cut thick and sprinkle with oregano, s/p and balsamic marinate 15 minutes and roast. A great side with the potatoes

Tips:

To ensure a smooth and lump-free béchamel sauce, whisk the milk and flour together in a separate bowl before adding it to the melted butter.
Use fresh spinach for the best flavor and texture. If using frozen spinach, be sure to thaw and squeeze out any excess moisture before adding it to the casserole.
To make the casserole extra cheesy, add 1/2 cup of grated Parmesan cheese to the béchamel sauce.
If you don't have a 9x13 inch baking dish, you can use a smaller dish and adjust the cooking time accordingly.
Serve the casserole immediately, or let it cool and then reheat it in the oven before serving.

Conclusion:

Ricotta spinach casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to use up leftover spinach. With its creamy béchamel sauce, tender spinach, and cheesy ricotta filling, this casserole is sure to be a hit with everyone at the table.