Description
This Spinach and Cheese Casserole is a flavorful and satisfying dish that combines the richness of ricotta, mozzarella, and Parmesan cheeses with the earthy goodness of spinach. Perfect as a main course or side dish, this vegetarian and gluten-free casserole is easy to make and always a crowd-pleaser.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 2 (10 oz) packages frozen chopped spinach (thawed and well-drained)
Cheese Mixture:
- 4 large eggs
- 1 cup ricotta cheese
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F and grease a 9×9-inch baking dish.
- Sauté Onion and Garlic: In a skillet, sauté onion in olive oil until softened. Add garlic and cook for 1 more minute.
- Mix Ingredients: In a bowl, whisk eggs, then add ricotta, sour cream, mozzarella, Parmesan, nutmeg, salt, pepper, and red pepper flakes. Stir in sautéed onions, garlic, and drained spinach.
- Bake: Transfer mixture to baking dish, bake for 35–40 minutes until set and golden. Let cool before serving.
Notes
- Ensure spinach is well-drained to prevent excess moisture.
- Casserole reheats well and can be frozen for up to 2 months.
