Sunday Spinach and Ricotta Bake

Name: Sunday Spinach and Ricotta Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 2 cups fresh spinach, chopped; 1 cup ricotta cheese; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 2 large eggs; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup marinara sauce (optional); 1 package of lasagna noodles (optional, for layering)

Highlighted under: Basic Cooking

I love making the Sunday Spinach and Ricotta Bake as a comforting addition to our weekend meals. The combination of fresh spinach and creamy ricotta cheese makes for a deliciously satisfying dish that doesn’t take too long to prepare. I often serve it with a crisp salad for a well-rounded dining experience. This bake is not only delicious but also packed with nutrients, making it a perfect choice for a family gathering or a quiet night in.

Created by

Flora Kensington

Last updated on 2026-01-13T02:07:35.133Z

When I first tried my hand at the Sunday Spinach and Ricotta Bake, I didn't expect it to become a family favorite so quickly. The layers of rich ricotta paired with sautéed spinach create a beautiful color and flavor contrast. I find it helpful to use fresh spinach, as it enhances the overall taste and texture, making the dish bright and vibrant.

An essential tip I learned is to ensure the spinach is thoroughly drained after cooking to avoid excess moisture in the bake. This little detail prevents a soggy dish and keeps every bite enjoyable. Trust me; it makes all the difference!

        Why You'll Love This Recipe
        A delightful combination of creamy ricotta and fresh spinach
Easy to prepare, perfect for any Sunday family gathering
Nutritious and filling, making it an excellent main or side dish

      

Mastering the Bake Technique

The layering technique when assembling the Spinach and Ricotta Bake is essential for achieving the right texture and flavor balance. If you choose to use lasagna noodles, make sure they are pre-cooked according to package instructions; this will prevent them from absorbing too much moisture from the ricotta mixture. I recommend using no-boil lasagna sheets for simplicity, as they will soften during baking. This technique helps maintain a rich, creamy filling while allowing the noodles to meld with the flavors.

When mixing the filling, ensure that the spinach has cooled sufficiently to prevent cooking the eggs when combined. A whisk works wonders here, making it easier to incorporate the eggs into the cheeses. You want the mixture to be smooth and creamy, with no lumps, so take a moment to mix thoroughly. If you prefer a bit more texture, you can pulse the filling in a food processor for a unique twist, making it easy to serve and enjoyable to eat.

Ingredient Insights and Substitutions

Fresh spinach is key to the vibrancy of this dish, but if it's unavailable, frozen spinach can be a suitable substitute. Be sure to thaw and drain it well, as excess water can affect the bake's consistency. Another essential ingredient is ricotta cheese, which provides creaminess; consider blending it with cottage cheese for a lower-fat version without sacrificing the flavor. Additionally, you can experiment with flavored cheeses, like feta, for a different twist.

For those looking to make this dish gluten-free, you can skip the lasagna noodles entirely and serve the spinach and ricotta filling on its own. It pairs beautifully with grilled vegetables or gluten-free bread for a hearty meal. Alternatively, quinoa or brown rice can serve as a base, providing a nutritious and substantial side that complements the rich flavors of the bake.

Ingredients

Ingredients for Spinach and Ricotta Bake

2 cups fresh spinach, chopped
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
2 large eggs
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce (optional)
1 package of lasagna noodles (optional, for layering)

These ingredients combine to create a delicious and wholesome dish.

Steps to Make the Bake

Preheat and Prepare

Preheat the oven to 375°F (190°C). Grease a baking dish with a bit of olive oil and set it aside.

Cook the Spinach

In a large pan, sauté the chopped spinach on medium heat until wilted, about 3-5 minutes. Remove from heat and drain any excess moisture.

Mix the Filling

In a mixing bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, eggs, garlic powder, salt, and black pepper. Stir in the cooked spinach until well combined.

Layer the Bake

In the greased baking dish, layer the ricotta mixture. If you’re using lasagna noodles, layer them between the ricotta mixture for added texture. Spread marinara sauce over the top if desired.

Bake

Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes, until the top is golden brown and bubbly.

Serve

Let the bake cool for a few minutes before slicing. Serve hot with a salad for a complete meal.

Enjoy your delicious Sunday Spinach and Ricotta Bake!

Pro Tips

For an extra layer of flavor, add a pinch of nutmeg to the ricotta mixture. You can also incorporate other vegetables such as mushrooms or zucchini for more nutrition.

Perfect Pairings

Serving the Spinach and Ricotta Bake with a crisp salad is an excellent way to balance the richness of the dish. A simple arugula salad with lemon vinaigrette works wonders, as the acidity cuts through the creaminess, enhancing the overall dining experience. You can add cherry tomatoes or avocados for added texture and taste, creating a vibrant plate that complements the bake's flavors.

For a complete meal, consider pairing it with garlic bread. The crunchiness of garlic bread against the soft, cheesy bake adds an enjoyable contrast. If you're feeling creative, a drizzle of balsamic glaze over the salad can elevate the dish, providing a sweet and tangy note that harmonizes well with the savory elements of the bake.

Storage and Reheating Tips

This Spinach and Ricotta Bake is not only great for a Sunday dinner but also perfect for meal prepping. You can store leftovers in an airtight container in the refrigerator for up to three days. To maintain the best texture, reheat slices in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. The bake may lose some moisture when reheating, so covering it with foil helps trap steam and keep it moist.

For longer storage, consider freezing the bake. After it cools, slice it into portions and wrap them tightly in plastic wrap, followed by aluminum foil. Freeze for up to three months. When you’re ready to enjoy, thaw in the refrigerator overnight and reheat as mentioned, or bake from frozen at 375°F (190°C) for 35-40 minutes, covered, to ensure it heats evenly without drying out.

Questions About Recipes

→ Can I use frozen spinach instead of fresh?

Yes, but make sure to thaw and thoroughly drain excess moisture before using.

→ Can I make this dish ahead of time?

Absolutely! You can prepare it a day in advance and bake it just before serving.

→ Is this dish vegetarian?

Yes, this recipe is vegetarian-friendly. Just ensure any marinara sauce used is also vegetarian.

→ What can I serve with the Spinach and Ricotta Bake?

It's great served with a light salad or garlic bread to complement the flavors.