Why I Love This Recipe
I appreciate how this casserole combines simplicity with wholesome ingredients. The blend of cheeses creates a creamy texture, while the spinach adds a nutritious boost. It’s a versatile dish that fits well into a vegetarian diet and can be enjoyed any time of the day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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16 ounces frozen chopped spinach, thawed and well-drained
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1 ½ cups part-skim ricotta cheese
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½ cup shredded part-skim mozzarella cheese
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¼ cup grated Parmesan cheese
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6 large eggs, beaten until frothy
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1 teaspoon Dijon mustard
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½ teaspoon Italian seasoning
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¼ teaspoon garlic powder
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¼ teaspoon kosher salt
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⅛ teaspoon black pepper
Directions
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Preheat the oven to 350°F (175°C).
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Spray a 1½-quart casserole dish with nonstick cooking spray.
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Evenly layer the bottom of the dish with the drained spinach.
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In a bowl, mix the ricotta, mozzarella, Parmesan, beaten eggs, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper until well combined.
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Pour the mixture over the spinach in the casserole dish.
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Bake for 35 to 40 minutes, or until the edges are slightly browned and the center is firm to the touch.
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Let it cool slightly before serving.
Servings and Timing
This recipe yields approximately 4 servings. Preparation takes about 5 minutes, and baking requires 35 to 40 minutes, totaling around 40 to 45 minutes from start to finish.
Variations
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Substitute kale, mustard greens, collard greens, or turnip greens for spinach.
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Add a pinch of red pepper flakes for a spicy kick.
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Incorporate chopped sun-dried tomatoes or olives for added flavor.
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Top with additional shredded mozzarella before baking for a cheesier crust.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated 350°F (175°C) oven for about 10 minutes or until heated through. Alternatively, microwave individual portions on high for 1 to 2 minutes.
FAQs
Can I use fresh spinach instead of frozen?
Yes, I can use fresh spinach. Simply sauté it until wilted, then drain and chop before using in the recipe.
Is it possible to make this casserole ahead of time?
Absolutely. I can prepare the casserole up to the baking step, cover it, and refrigerate for up to 24 hours. When ready to bake, I may need to add a few extra minutes to the cooking time.
Can I freeze this casserole?
Yes, I can freeze the baked casserole. Allow it to cool completely, then wrap tightly and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
What can I serve with this casserole?
This casserole pairs well with a fresh green salad, roasted vegetables, or whole-grain bread for a complete meal.
Can I use egg substitutes in this recipe?
While I haven’t tested it, I can try using egg substitutes like liquid egg replacers. Keep in mind that the texture may vary slightly.
Conclusion
This high-protein skinny spinach ricotta casserole is a delightful dish that combines ease of preparation with nutritious ingredients. Whether I serve it as a main course or a side, it’s a versatile addition to my meal repertoire. The creamy cheeses and flavorful seasonings make it a satisfying choice for any occasion.
Print
High-Protein Skinny Spinach Ricotta Casserole
- Total Time: 40–45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This comforting spinach and cheese casserole is packed with protein and flavor thanks to ricotta, mozzarella, and Parmesan. A perfect low-carb, gluten-free bake for breakfast, brunch, or dinner.
Ingredients
16 ounces frozen chopped spinach, thawed and well-drained
1 ½ cups part-skim ricotta cheese
½ cup shredded part-skim mozzarella cheese
¼ cup grated Parmesan cheese
6 large eggs, beaten until frothy
1 teaspoon Dijon mustard
½ teaspoon Italian seasoning
¼ teaspoon garlic powder
¼ teaspoon kosher salt
⅛ teaspoon black pepper
Instructions
Preheat oven to 350°F (175°C).
Spray a 1½-quart casserole dish with nonstick cooking spray.
Spread drained spinach evenly over the bottom of the dish.
In a mixing bowl, combine ricotta, mozzarella, Parmesan, eggs, Dijon mustard, Italian seasoning, garlic powder, salt, and pepper.
Pour the cheese and egg mixture over the spinach.
Bake for 35–40 minutes, until edges are golden and the center is set.
Let cool slightly before serving.
Notes
Substitute fresh spinach by sautéing and draining it before use.
Prep ahead and refrigerate unbaked up to 24 hours.
Add sun-dried tomatoes, olives, or red pepper flakes for extra flavor.
Freeze fully baked casserole for up to 2 months. Thaw before reheating.
Top with extra mozzarella before baking for a golden cheesy crust.
- Prep Time: 5 minutes
- Cook Time: 35–40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American, Italian-Inspired
