Skinny Spinach Ricotta Casserole Recipe Can Be the Star or the Side by Sarah Amona

Skinny Spinach Ricotta Casserole Recipe Can Be the Star or the Side

You don't always need meat at mealtime! This easy spinach ricotta casserole recipe is satisfying, filling and vegetarian. It could be served for lunch or dinner as the main dish, or sit on the side by your favorite protein. 

The easy vegetarian spinach and ricotta casserole is made with frozen chopped spinach, part-skim ricotta, part-skim mozzarella cheese, Parmesan cheese, eggs or an egg substitute, Dijon mustard, Italian seasoning and garlic powder. The gluten-free ingredients are mixed together and put into a baking dish. Bake for about 35 minutes and dinner is done. 

If you are making a protein like chicken, beef, pork or lamb, serve this creamy spinach casserole recipe with ricotta, mozzarella and Parmesan as a side dish. It's so delicious and easy to prep and cook! 

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 35 to 40 minutes
Total Time: 40 to 45 minutes

Servings: 4


  • 16 ounces frozen chopped spinach, thawed and well drained
  • 1 1/2 cups (12 ounces) part-skim ricotta cheese
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 6 large eggs, beaten until frothy (see Recipe Notes)
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper

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Recipe Notes

  • Egg Beaters substitution not tested, but possible.
  • Try this recipe with kale, mustard greens, collard greens or turnip greens. 

Here's how to make it: 

  1. Spray a 1 1/2-quart casserole dish with nonstick cooking spray. Layer the bottom evenly with the drained spinach. 
  2. In a bowl, mix the remaining ingredients until combined. Pour mixture into the spinach-lined dish. 
  3. Bake in a preheated 350-degree F oven for 35 to 40 minutes, or until slightly browned around the edges and center is firm to touch. Serve warm, garnished with fresh basil and diced tomatoes, if desired.

Nutrition Facts Per Serving

Calories: 519

Total Fat: 18.5g

Saturated Fat: 6.5g

Cholesterol: 266mg

Sodium: 1588mg

Total Carbohydrate: 54.1g

Dietary Fiber: 30.8g

Total Sugars: 6.6g

Protein: 56.6g

Vitamin D: 23mcg

Calcium: 1581mg

Iron: 39mg

Potassium: 7772mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
I agree with you and we are eating less meat, so I really appreciate this delicious recipe. Ricotta and spinach are so good together!
Sounds savory and satisfying.
Jesse Dardengo
I made this last night, it was delicious! I only used 4 eggs (all I had in the fridge) and added some finely chopped broccoli to the cheese mixture. I’ll definitely make this again. Thanks for sharing!

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