Italian Spinach Bake
Italian Spinach Bake – a creamy, cheesy, and comforting Italian-inspired casserole made with fresh spinach, ricotta, mozzarella, and Parmesan. This low-carb, gluten-free baked dish is perfect as a side dish, vegetarian main course, or even a dip. Ready in under 45 minutes!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6-8 servings
- Category: Side Dish, Main Dish
- Method: Bake, Sauté
- Cuisine: Italian
Ingredients
Scale
- 4 cups fresh spinach
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Sauté fresh spinach in a skillet over medium heat until wilted, about 3 minutes. Drain excess liquid.
- In a bowl, mix ricotta, mozzarella (reserve some for topping), Parmesan, eggs, garlic powder, salt, and pepper until well combined.
- Fold in the wilted spinach until evenly distributed.
- Pour mixture into the prepared baking dish and top with reserved mozzarella.
- Bake for 30–35 minutes or until bubbly and golden brown. Let cool slightly before serving.
Notes
- Drain the sautéed spinach well – squeezing out excess liquid prevents a watery casserole.
- Use frozen spinach instead of fresh (thaw and squeeze dry – one 10 oz box equals about 4 cups fresh).
- Add cooked Italian sausage, ground beef, or diced chicken for a heartier main dish.
- Stir in sun-dried tomatoes or artichoke hearts for extra flavor.
- Serve as a side dish with grilled chicken, steak, or fish, or as a vegetarian main with crusty bread.
- Leftovers can be refrigerated for up to 5 days and reheated in the oven or microwave.
- Freeze unbaked casserole for up to 3 months – bake from frozen, adding 15-20 minutes to cooking time.
- For a lighter version, use part-skim ricotta and reduced-fat mozzarella.
Find it online: https://cookyaura.com/italian-spinach-bake/