Ricotta and Spinach Casserole
A delightful ricotta and spinach casserole packed with protein and ready in just 20 minutes, perfect for a quick, low-calorie, and satisfying meal.
10 min
Prep
10 min
Cook
4
Serves
430
Calories
Macros · per serving
32g protein
13g carbs
27g fat
Ingredients
For 4 servings
- 2 cups ricotta cheese
- 2 cups frozen spinach
- 2 egg
- 1 onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup parmesan cheese
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Thaw the frozen spinach and squeeze out excess water.
- 3
Chop the onion and mince the garlic.
- 4
In a pan, heat olive oil over medium heat. Add onion and garlic, sautéing until soft.
- 5
In a large bowl, combine ricotta cheese, spinach, sautéed onion and garlic, eggs, salt, and black pepper.
- 6
Mix until well combined.
- 7
Transfer the mixture into a lightly greased casserole dish.
- 8
Top with parmesan cheese.
- 9
Bake in the preheated oven for 15 minutes or until set and slightly golden on top.
- 10
Serve warm.
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