Enjoy a guilt-free treat with our Bariatric Friendly Spinach And Ricotta Bake! Packed with fresh spinach and creamy ricotta, this light yet flavorful dish is perfect for a nutritious meal.
When my Marinara Ricotta Bake was a huge hit, I was inspired to experiment with another version, leading to the creation of this Ricotta Spinach Bake. This new recipe blends the comfort of creamy ricotta with the fresh, nutritious twist of spinach. It’s a nutrient-packed dish that combines protein-rich ricotta and vitamin-loaded spinach for a healthy boost.
Flexible and easy to adapt, this recipe serves well as either a main or a side. It can go well with stuffed chicken with spinach and dates or pairs perfectly with creamy tuscan salmon with sundried tomatoes.
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💖 Why This Recipe Works
- Packed with Nutrients – Protein-rich ricotta + vitamin-loaded spinach = a perfect combo.
- Easy & Versatile – Serve it as a side or main course, anytime.
- Minimal Ingredients – Uses simple, wholesome staples.
- Great Texture – Light, creamy, and fluffy with a golden, cheesy top!
⭐ Star Ingredients
- Small Onion – Minced finely to infuse a subtle sweetness throughout the dish.
- Baby Spinach Leaves – Chosen for their tender texture and mild flavor, they enhance the dish's overall texture.
- Eggs – Bind the ingredients, adding structure and richness.
For the complete list of ingredients with measurements and instructions, please see the recipe card at the bottom of the post.
🔀 Substitutions & Variations
- Want a richer flavor? Swap spinach for sautéed mushrooms for a more earthy taste.
- For a cheesy twist? Use a mix of ricotta and feta for extra tang.
- Kid-Friendly? Try a Broccoli & Cheddar version!
- Summer Fresh? Add cherry tomatoes and basil for a bright, vibrant bake.
💡 Love this recipe? Check out my cheesy mashed cauliflower or my Shakshuka with goat cheese recipe for another creamy, satisfying dish!
🔪 How To Make Spinach And Ricotta Bake
- Step 1: Preheat your oven to 350°F. Lightly grease your ramekins with oil or butter. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 3 minutes until soft and fragrant.
- Step 2: Add the fresh spinach to the skillet. Stir and cook for another 3 minutes until it wilts. Remove from heat and let it cool slightly.
- Step 3: In a mixing bowl, whisk together the eggs, ricotta cheese, milk, salt, and a dash of pepper until smooth and well combined.
- Step 4: Add the cooled spinach and onion mixture to the egg mixture. Stir everything together until evenly mixed.
- Step 5: Pour the mixture into the greased ramekins, filling each about three-quarters full to allow for a little rise. Sprinkle the tops with Parmesan or cheddar cheese for extra flavor.
- Step 6: Place the filled ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops turn golden brown.
- Step 7: Let the ramekins cool for a couple of minutes before handling them.
- Step 8: Serve warm, straight from the ramekins. Enjoy!
💡 Hint: Press out excess water from the spinach after wilting to prevent a watery bake!
👩🍳 Expert Tips
- Extra Flavor: Let onions caramelize for a richer taste.
- Fluffier Bake: Whisk eggs well to incorporate air.
- Perfect Texture: Drain spinach well to avoid excess moisture.
💭 FAQs
Yes! Store in the fridge and reheat before serving. Leftovers can last in an airtight container in the refrigerator for up to three days.
The ricotta bake is ready when the top is golden brown and a knife inserted into the center comes out clean.
Yes, you can substitute frozen spinach for fresh. Ensure it's fully thawed and excess moisture is squeezed out before adding it to the mixture.
It's best enjoyed fresh, but you can freeze and reheat later. To freeze, allow the bake to cool completely, then wrap it securely and freeze for up to two months.
Try cottage cheese for a similar texture with more protein.
💖 Serving Suggestions
- These are my favorite dishes to serve with spinach ricotta bake.
- With Grilled Chicken – A protein-packed pairing such as baked honey garlic chicken breast makes for a complete meal.
- With Roasted Vegetables – Serve with zucchini, stuffed bell peppers, or grilled asparagus.
- With a Bean Salad – Pair it with a simple four bean salad for a light and balanced meal.
🍽 Related Bariatric-Friendly Recipes
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Spinach And Ricotta Bake
Ingredients
- 1½ tablespoon Olive Oil
- 1 Small Onion (minced)
- 2¼ Cups Baby Spinach Leaves (give them a rough chop)
- 6 Eggs
- ¾ Cup Ricotta Cheese
- 6 tablespoon Milk
- ¾ teaspoon Salt
- Ground Black Pepper (a dash)
- 6 tablespoon Grated Parmesan
Instructions
- Preheat your oven to 350°F. Lightly grease your ramekins with oil or butter. In a large skillet, heat olive oil over medium heat. Add the chopped onions and sauté for about 3 minutes until soft and fragrant.
- Add the fresh spinach to the skillet. Stir and cook for another 3 minutes until it wilts. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk together the eggs, ricotta cheese, milk, salt, and a dash of pepper until smooth and well combined.
- Add the cooled spinach and onion mixture to the egg mixture. Stir everything together until evenly mixed.
- Pour the mixture into the greased ramekins, filling each about three-quarters full to allow for a little rise. Sprinkle the tops with parmesan or cheddar cheese for extra flavor.
- Place the filled ramekins on a baking tray and bake in the preheated oven for 20-25 minutes, or until the eggs are set and the tops turn golden brown.
- Let the ramekins cool for a couple of minutes before handling them.
- Serve warm, straight from the ramekins. Enjoy your delicious Spinach and Ricotta Bake!
I love this spinach and ricotta bake. It's a riff off my popular bariatric friendly baked ricotta with marinara sauce and is super yummy! Enjoy!
This ricotta bake was so full of flavor and the eggs were perfectly fluffy! My new go-to breakfast!