If you love vibrant, heartwarming meals that bring both comfort and nutrition to your table, the Spinach Artichoke Tomato Casserole Recipe is about to become your new favorite. This dish beautifully blends fresh spinach, tangy sun-dried tomatoes, and tender artichoke hearts with a rich, cheesy egg base, creating a casserole that’s luscious, savory, and satisfying from the very first bite. Whether you’re serving it for brunch, a cozy dinner, or a friendly gathering, this recipe hits all the right notes with fresh flavors and a beautiful presentation.
Ingredients You’ll Need
Gathering the ingredients for this casserole is a breeze, and each one plays a key role in building the rich layers of flavor and texture. From the earthiness of fresh spinach to the creamy tanginess of feta cheese, these components come together to create that perfect balance.
- Fresh spinach (4 cups packed): Adds vibrant color and a mild, slightly sweet flavor that softens perfectly when cooked.
- Olive oil (1 tablespoon): Used to gently sauté the shallots and spinach, infusing the dish with a subtle richness.
- Shallot, minced (1): Provides a delicate, sweet onion flavor that complements the garlic and veggies.
- Garlic cloves, minced (2): Offers a sharp, aromatic boost that heightens the savory elements.
- Artichoke hearts, canned and chopped (14-ounce): Brings a tender, slightly nutty flavor and a satisfying texture contrast.
- Sun-dried tomatoes, drained and chopped (7-ounce jar): Contribute intense, sweet-tart juiciness, balancing the creaminess of the eggs and cheeses.
- Large eggs (18): The protein-packed base of the casserole, giving it structure and a luscious custard-like texture.
- Cottage cheese (1½ cups): Adds moisture and creaminess while keeping the dish light and fresh.
- Milk (½ cup): Helps create a smooth, tender egg mixture for the perfect bake.
- Feta cheese, crumbled (½ cup): Offers a salty, tangy punch that beautifully tops off the casserole.
- Kosher salt and freshly ground black pepper: Essential seasonings to bring out the full depth of flavors.
- Fresh herbs (parsley, basil, or chives, chopped): For a bright, fresh garnish that adds color and lifts the dish.
How to Make Spinach Artichoke Tomato Casserole Recipe
Step 1: Prepare Your Oven and Pan
Start by heating your oven to 350 degrees Fahrenheit and greasing a 9×13-inch baking dish with nonstick spray. This simple prep ensures your casserole won’t stick and will bake evenly with a golden crust forming at the edges, which is one of the best parts to look forward to!
Step 2: Sauté the Shallots and Spinach
In a large skillet over medium-high heat, warm the olive oil and soften the minced shallot for about two minutes until translucent and fragrant. Then add the fresh spinach along with the garlic, cooking until the spinach wilts and melds with those savory aromatics. This step develops a foundation of deep, fresh flavor for the casserole.
Step 3: Combine Artichokes and Sun-Dried Tomatoes
Once your spinach mix is off the heat, stir in the chopped artichoke hearts and sun-dried tomatoes. Their tender textures and tangy-sweet notes add layers that make every bite exciting. Season everything well with salt and pepper to highlight these fresh ingredients.
Step 4: Layer the Vegetables
Spread this vibrant vegetable mixture evenly into the prepared baking dish. This helps ensure every portion of the casserole has a beautiful distribution of greens and tangy bites.
Step 5: Whisk the Egg Mixture
In a large bowl, beat together the eggs, cottage cheese, and milk, then season with salt and freshly ground black pepper. This creamy, protein-rich mixture is what binds your casserole together and gives it that irresistible custard texture.
Step 6: Assemble and Bake
Pour the egg mixture gently over the vegetable base in the baking dish, giving a slight stir to distribute everything uniformly. Sprinkle the crumbled feta cheese on top, which will melt and add a salty tang to the finished casserole. Bake for 30 to 40 minutes or until the eggs have set and the edges start to turn a light golden brown. Let the casserole rest briefly, then garnish with fresh herbs before cutting into squares to serve warm.
How to Serve Spinach Artichoke Tomato Casserole Recipe
Garnishes
Fresh herbs like parsley, basil, or chives are an absolute must—they don’t just add a pop of color but bring a lively herbaceous note that compliments the rich, savory casserole beautifully. A sprinkle of extra feta on top just before serving can also elevate the flavor and presentation.
Side Dishes
This casserole pairs wonderfully with light, crisp sides such as a fresh green salad with lemon vinaigrette or roasted potatoes. For a brunch spread, consider adding crusty bread or warm croissants to soak up every bite of the cheesy goodness.
Creative Ways to Present
While traditionally served in squares straight from the baking dish, you could also scoop the casserole into individual ramekins for a charming, personalized touch. For a colorful display, layer the baked casserole in clear glass dishes to show off the beautiful layers of spinach, artichokes, and tomatoes.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover any leftover Spinach Artichoke Tomato Casserole with plastic wrap or transfer to an airtight container and refrigerate. It keeps wonderfully for up to 3 days, making it perfect for an easy next-day meal.
Freezing
You can freeze this casserole if you want to make it way ahead. Wrap it tightly or place in a freezer-safe container and freeze for up to 3 months. Thaw it overnight in the fridge before reheating to keep the texture just right.
Reheating
Reheat in the microwave for quick portions, or pop the casserole in a preheated oven at 350°F for about 15-20 minutes to regain that lovely baked texture and warm every layer perfectly. Cover it with foil if you want to prevent over-browning while reheating.
FAQs
Can I use frozen spinach instead of fresh for this casserole?
Absolutely. Just make sure to thaw and squeeze out the excess water from the frozen spinach before sautéing to avoid a watery casserole.
Is there a substitute for cottage cheese in this recipe?
You can use ricotta cheese as a substitute. It offers a similar creamy texture but will give the casserole a slightly different, richer flavor.
Can this casserole be made vegetarian?
This recipe is already vegetarian-friendly since it doesn’t contain meat. For a vegan option, you’d need to replace the eggs and cheeses with plant-based alternatives.
What other cheeses would work well in this casserole?
Besides feta, goat cheese or mozzarella would complement the flavors nicely, adding either tanginess or a melty creaminess.
How do I know when the casserole is fully cooked?
The casserole is done when the eggs are fully set—no longer jiggly in the center—and the edges turn a light golden brown. A knife inserted into the center should come out clean.
Final Thoughts
If you’re searching for a dish that’s bursting with flavor, easy to prepare, and perfect for almost any occasion, I wholeheartedly recommend giving the Spinach Artichoke Tomato Casserole Recipe a try. Its fresh, bright ingredients and comforting texture create a combination that’s truly unforgettable. Once you make it, I’m sure it will become a beloved staple on your menu too!
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Spinach Artichoke Tomato Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Spinach Artichoke Tomato Casserole is a delightful and savory baked dish combining fresh spinach, tangy artichoke hearts, sun-dried tomatoes, and creamy cheese. Perfect for a nourishing breakfast, brunch, or light dinner, this recipe offers a flavorful and colorful meal that’s easy to prepare and sure to please a crowd.
Ingredients
Vegetables and Aromatics
- 4 cups packed fresh spinach leaves
- 1 shallot, minced
- 2 cloves garlic, minced
- 14-ounce can artichoke hearts, drained and chopped
- 7-ounce jar sun-dried tomatoes, drained and chopped
Wet Ingredients
- 1 tablespoon olive oil
- 18 large eggs
- 1½ cups cottage cheese
- ½ cup milk
Cheese and Seasoning
- ½ cup crumbled feta cheese
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Garnish
- Chopped fresh parsley, basil, or chives
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with nonstick spray to prevent sticking and set it aside for easy assembly later.
- Sauté Vegetables: Heat olive oil in a large skillet over medium-high heat. Add the minced shallot and sauté for about 2 minutes until soft and fragrant. Then add the spinach and garlic, cooking until the spinach wilts, approximately 3 minutes. Remove the skillet from heat and stir in the chopped artichoke hearts and sun-dried tomatoes. Season the mixture with kosher salt and freshly ground black pepper to taste.
- Assemble Vegetable Layer: Transfer the sautéed vegetable mixture evenly into the prepared baking dish, spreading it out to form a uniform layer.
- Prepare Egg Mixture: In a large bowl, whisk together the eggs, cottage cheese, and milk until fully combined. Season this mixture with salt and pepper to your liking.
- Combine and Add Cheese: Pour the egg mixture evenly over the vegetables in the baking dish. Gently stir to incorporate the vegetables slightly with the eggs without disturbing the layers too much. Sprinkle the crumbled feta cheese evenly on top of the casserole.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 30 to 40 minutes, or until the eggs are set and the edges become lightly golden. Once baked, remove from oven and let it sit for 5 minutes to cool slightly.
- Garnish and Serve: Garnish the casserole with freshly chopped parsley, basil, or chives to add a burst of fresh flavor and color. Cut into squares and serve warm for the best taste.
Notes
- Make sure to drain and chop the artichoke hearts and sun-dried tomatoes well to maintain texture balance in the casserole.
- You can substitute the cottage cheese with ricotta for a creamier texture.
- For a vegetarian version, this recipe is already suitable as it contains no meat.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven or microwave.
- Feel free to add other fresh herbs or a pinch of red pepper flakes for extra flavor.
