Baked Ricotta and Greens - Everyday Food - From the Test Kitchen

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while maintaining a similar texture.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is a lower-calorie option that adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Dried or frozen herbs can be more cost-effective and have a longer shelf life.

Cut spinach into coarse pieces.

Heat a skillet over medium-high heat.

Add spinach to the skillet, stirring to coat with olive oil.

Cover the skillet with a lid to create steam and collapse the spinach faster.

After about 30 seconds, add the rest of the spinach and stir again, then cover with the lid.

Once the spinach has collapsed and turned a deep green color, transfer it to a colander or sieve set over a bowl to drain until cool enough to handle, about 10 to 15 minutes.

Squeeze out excess moisture from the cooled spinach using your hands.

In a bowl, combine the drained spinach with 1 cup of ricotta, 1 teaspoon of mustard, freshly grated nutmeg, salt to taste, and black pepper.

Stir the mixture until well combined and transfer it to a small baking dish.

Bake in a preheated 425 degree oven for 10 to 12 minutes until golden brown and bubbly on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens