Cheesy Italian Spinach Bake
A bubbly, golden baked spinach and cheese dish with ricotta, mozzarella, and Parmesan. Ready in 30 minutes and packed with Italian flavor.
Equipment
- Skillet
- Baking dish
- Mixing Bowl
Ingredients
- 10 oz fresh spinach or frozen, thawed and squeezed very dry
- 1 cup ricotta cheese room temperature
- 1 cup shredded mozzarella divided
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic minced
- 1 tbsp olive oil
- 1/2 tsp dried Italian seasoning
- 1/4 tsp red pepper flakes optional
- salt and black pepper to taste
- 1/4 cup marinara sauce optional topping
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
- Sauté garlic in olive oil over medium heat for 1 minute, then add spinach and wilt completely. Cool slightly and squeeze out all moisture.
- Mix ricotta, eggs, Italian seasoning, red pepper flakes, salt, and pepper in a large bowl until smooth.
- Fold in the cooked spinach and half the mozzarella.
- Spread evenly into the baking dish. Top with remaining mozzarella, all the Parmesan, and marinara if using.
- Bake for 22 to 25 minutes until golden and set. Rest 5 minutes before serving.
Notes
- Squeeze spinach very dry to avoid a watery bake.
- Broil for 2 minutes at the end for a crispier cheese top.
- Cottage cheese can replace ricotta in a pinch - blend it smooth first.