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Rachel White

spinach ricotta easy vegetarian dinner recipe

A creamy spinach ricotta vegetarian dinner that feels comforting yet light. This easy recipe combines simple ingredients into a rich, satisfying dish perfect for busy nights and flexible serving options.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dinner, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Spinach Mixture
  • cups spinach fresh or thawed
  • cup ricotta cheese
  • cup mozzarella shredded
  • cloves garlic minced
Base Flavor
  • tbsp olive oil
  • tsp salt
  • tsp black pepper
  • tsp nutmeg optional
Optional Additions
  • cup parmesan grated
  • tbsp lemon zest

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Skillet
  • Spatula
  • Knife
  • Cutting Board

Method
 

  1. Preheat oven to 375°F and lightly grease a baking dish.
  2. Heat olive oil in a skillet and sauté garlic until fragrant but not browned.
  3. Add spinach and cook until wilted and excess moisture evaporates.
  4. Combine spinach with ricotta, mozzarella, and seasoning in a bowl until creamy.
  5. Transfer mixture to baking dish, smoothing the top evenly for even cooking.
  6. Bake until set, lightly golden on top, and creamy inside, then serve warm.

Notes

Bake less for a softer texture or longer for a firmer, slightly golden top. Drain spinach well to avoid excess moisture. Freeze portions before baking for convenience. Add herbs or spices for variation. Store leftovers refrigerated up to three days and reheat gently.