The Humble Casserole: A Comforting Embrace of Spinach and Ricotta

There’s a certain magic that happens when humble ingredients come together to create something truly soul-satisfying. For me, that magic is often found in a well-made casserole. This particular Ricotta-Spinach Casserole holds a special place in my heart, not just for its delicious simplicity, but because it was one of my earliest victories in the kitchen, a dish that taught me that even the most reluctant eaters could be won over with a little culinary persuasion. I remember presenting it to my spinach-averse younger sibling, a look of skepticism on their face, only to watch it vanish with surprising speed, followed by a request for seconds. That moment, that simple act of transforming a disliked vegetable into a beloved dish, cemented my love for cooking and the power of a well-crafted recipe.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Servings: 6
• Yield: 1 casserole
• Dietary Type: Vegetarian

Ingredients

• 6 large eggs
• 1 ½ cups ricotta cheese
• 2 tablespoons instant minced onion
• 2 tablespoons all-purpose flour
• ½ teaspoon salt
• ½ teaspoon dry mustard
• 1 (10-ounce) package frozen chopped spinach, cooked, drained, and well squeezed

Equipment Needed

To create this comforting casserole, you’ll need a few key pieces of equipment:

• A medium-sized mixing bowl for combining the filling ingredients.
• A whisk or fork for thoroughly beating the eggs and incorporating other elements.
• A rubber spatula or spoon for stirring in the spinach.
• A 1 ½-quart casserole dish for baking.
• An oven for the baking process.

Instructions

This Ricotta-Spinach Casserole is delightfully straightforward, perfect for a weeknight meal or a comforting addition to any brunch. Follow these steps for a delicious result every time.

1. Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). This ensures the oven is at the correct temperature from the moment the casserole goes in, promoting even cooking.
2. In your medium mixing bowl, whisk together the eggs, ricotta cheese, instant minced onion, flour, salt, and dry mustard. Continue to mix until all the ingredients are thoroughly blended and the mixture is smooth. A well-emulsified base is key to a tender casserole.
3. Gently stir in the cooked, drained, and well-squeezed frozen chopped spinach into the egg and ricotta mixture. It’s crucial that the spinach is as dry as possible to prevent a watery casserole.
4. Grease your 1 ½-quart casserole dish. This step is essential to prevent the casserole from sticking to the dish, ensuring easy serving and cleanup. A light coating of butter, oil, or cooking spray will suffice.
5. Pour the entire spinach mixture into the prepared casserole dish, spreading it evenly.
6. Bake in the preheated oven for approximately 35 minutes, or until a knife inserted into the middle comes out clean. This indicates that the eggs have set and the casserole is cooked through. You may notice the top has a lightly golden hue.

Expert Tips & Tricks

• Spinach Squeeze is Key: The most critical step for a well-textured casserole is ensuring your spinach is thoroughly drained and squeezed dry. After cooking the frozen spinach according to package directions, I like to press it in a fine-mesh sieve with the back of a spoon, and then even wrap it in a clean kitchen towel or paper towels to absorb any remaining moisture. This prevents a watery final product.
• Ricotta Consistency: For the smoothest texture, use whole-milk ricotta cheese. If you opt for part-skim, the casserole might be slightly less rich but still delicious. Ensure your ricotta isn’t watery; if it is, drain it in a sieve for a bit before using.
• Onion Flavor Boost: While instant minced onion is convenient and effective, if you have the time, you can sauté a finely minced fresh onion in a little butter until softened before adding it to the mixture. This will impart a deeper, more nuanced onion flavor.
• Doneness Test Variations: Besides the knife test, you can also gently press the center of the casserole. If it springs back slightly and appears set, it’s likely done. An instant-read thermometer inserted into the center should register around 160°F (71°C).
• Make Ahead: This casserole can be assembled a day in advance. Cover it tightly and refrigerate. When ready to bake, let it sit at room temperature for about 15-20 minutes before placing it in the preheated oven, and you may need to add a few extra minutes to the baking time.

Serving & Storage Suggestions

This Ricotta-Spinach Casserole is wonderfully versatile. Serve it warm as a light lunch, a satisfying side dish to grilled chicken or fish, or as a star vegetarian entree. It’s delicious on its own, but a dollop of sour cream or a sprinkle of fresh chives can elevate its presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or in a low oven (around 300°F / 150°C) until heated through. Freezing is not generally recommended, as the texture of the ricotta and eggs can change upon thawing.

Nutritional Information

This data is an estimation and can vary based on specific ingredients used.

Nutrient	Amount per Serving	% Daily Value
Calories	208.4 kcal
Calories from Fat		117 g
Total Fat	13.1 g	20 %
Saturated Fat	6.7 g	33 %
Cholesterol	217.4 mg	72 %
Sodium	158.1 mg	6 %
Total Carbohydrate	7.6 g	2 %
Dietary Fiber	1.6 g	6 %
Sugars	1.3 g	5 %
Protein	15.4 g	30 %

Variations & Substitutions

• Cheese Variations: While ricotta is classic, you could experiment with a blend of ricotta and cottage cheese for a lighter texture, or stir in a handful of grated Parmesan cheese for an extra savory kick. A small amount of shredded mozzarella could add a delightful meltiness.
• Herbal Infusions: Fresh herbs like parsley, chives, or dill can be finely chopped and mixed into the filling for a burst of freshness. A pinch of nutmeg also complements spinach beautifully.
• Spice It Up: For a hint of heat, add a pinch of red pepper flakes to the filling mixture.
• Greens Swap: While spinach is traditional, finely chopped kale or Swiss chard, also well-drained, can be used as a substitute. Ensure they are cooked and thoroughly squeezed.

FAQs (Frequently Asked Questions)

Q: Why is my spinach casserole watery?
A: This is most likely due to insufficient draining and squeezing of the frozen spinach. It’s crucial to remove as much moisture as possible before adding it to the filling.

Q: Can I use fresh spinach instead of frozen?
A: Yes, you can. You would need about 1 pound of fresh spinach. Cook it down until wilted, then drain and squeeze it very dry, just as you would with frozen spinach.

Q: How do I know when the casserole is fully cooked?
A: A knife inserted into the center should come out clean, and the edges should look set. The center should not appear jiggly or wet.

Q: Can I add other vegetables to this casserole?
A: You certainly can! Finely diced sautéed mushrooms, onions, or bell peppers could be added, but be sure to cook them down and drain any excess moisture before incorporating them into the filling.

Q: Does this casserole need to be served immediately?
A: While it’s best enjoyed warm, it can be served at room temperature. If serving later, it’s best to gently reheat it in the oven or microwave.

This Ricotta-Spinach Casserole is more than just a recipe; it’s a testament to the power of simple ingredients thoughtfully combined. It’s a dish that brings comfort, nourishes the body, and can even win over the most discerning palates. I encourage you to give it a try, perhaps pairing it with a simple side salad and a glass of crisp white wine. I’d love to hear about your experience and any personal touches you add to make it your own. Happy cooking!