The ricotta and spinach casserole is a classic of Italian cuisine, loved for its soft texture and delicate flavor. It is an extremely versatile dish: perfect as a refined appetizer, a hearty side dish or even as a light main course.
There’s something magical about the combination of ricotta and spinach: a timeless pair that instantly evokes the taste of home. The casserole I propose today is a cloud of lightness, where the creaminess of ricotta meets the distinct and iron-rich taste of sautéed spinach. A simple recipe, yet impressive, perfect for getting even the little ones to eat vegetables or to enrich the Sunday table with a touch of rustic elegance.
It is prepared in a few steps, requires few ingredients that we often already have in the fridge, and is excellent both served warm and at room temperature. To achieve a perfect result, make sure to drain the spinach very well after cooking and to drain the ricotta from its whey: the less moisture in the mixture, the more compact and fluffy the casserole will be!
Ingredients
- Power 346,06 (Kcal)
- Carbohydrates 7,51 (g) of which sugars 0,54 (g)
- Proteins 27,39 (g)
- Fat 22,17 (g) of which saturated 12,91 (g)of which unsaturated 7,29 (g)
- Fibers 3,30 (g)
- Sodium 576,63 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Tools
Steps
First, boil the spinach in plenty of salted water.
Drain the spinach well.
and sauté them in a pan with thinly sliced onion and extra virgin olive oil. Let cool slightly.
In a bowl, pour the ricotta and eggs.
the Parmesan cheese
the pepper
Add the extra virgin olive oil
The salt
and the sautéed spinach.
The mozzarella previously well drained.
Pour a drizzle of extra virgin olive oil and breadcrumbs into the baking dish.
Distribute the mixture well in the baking dish.
Add some breadcrumbs on top.
and a bit of extra virgin olive oil. Bake in a preheated oven at 390°F for 35/40 minutes.
Varied doses for servings