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Creamy baked ricotta with spinach and tomatoes has become one of my favorite crowd-pleasing sides for busy weeknights or casual gatherings. The gentle tang of ricotta melds beautifully with a savory tangle of greens and tomatoes, forming a warm spread that comforts with every bite. This simple Italian-inspired bake is satisfying yet light enough to enjoy year-round.
After the first bite during a late Sunday lunch with friends I knew it would be added to my regular rotation. Even folks who claim not to like spinach always scoop extra onto their plates.
Ingredients
- Ricotta cheese: Brings the dish together with irresistible creaminess. Find the freshest whole milk version you can for best results.
- Frozen spinach: Offers nutrition and color. Squeeze it very dry after thawing to avoid excess moisture making the bake runny.
- Diced tomatoes: Add juicy brightness. Opt for canned tomatoes with no added salt or the ripest fresh tomatoes in peak season.
- Garlic: Provides aromatic flavor. Use a small clove to avoid overpowering the ricotta.
- Dried basil: Delivers that classic Italian essence. Rub it between fingertips first to release more fragrance.
Instructions
- Prep the Ricotta Base:
- In a mixing bowl combine ricotta, spinach, diced tomatoes, garlic, and basil. Mix until well blended and smooth. Scrape down the sides to ensure even distribution.
- Assembly for Baking:
- Transfer the mixture to a small baking dish. Use the back of a spoon to spread into an even layer. Press gently so the filling is compact and no dry spots remain.
- Bake until Bubbly:
- Place dish in an oven preheated to 375 degrees Fahrenheit or 190 degrees Celsius. Bake for twenty five minutes. Look for golden edges and bubbling cheese. The top should feel set when gently touched.
Ricotta stands out as my favorite part of this dish. With its subtle sweetness and silky texture it reminds me of cozy family holidays at my grandparents house where warm cheese dips were always on the menu. This version is an upgrade I never tire of making.
Storage Tips
Once cooled leftovers keep well covered in the refrigerator for up to three days. For reheating, warm gently in a low oven or zap individual portions in the microwave. I often double the recipe so I have a quick lunch option and it tastes just as lovely the next day.
Ingredient Substitutions
Swap in full fat cottage cheese if ricotta is unavailable or try adding a bit of grated Parmesan for more savory depth. Kale can be used in place of spinach, just blanch it first to soften.
Serving Suggestions
Spoon generously onto toasted sourdough or artisan crackers for appetizer platters. You can also stuff it into mushrooms or sweet bell peppers for a passed starter. Serve alongside a crisp salad or roasted chicken for a complete meal.
Cultural Origin
This style of creamy baked cheese hails from Italian antipasto traditions. It takes inspiration from the simplicity of classic ricotta al forno while adding veggies for extra texture and color. I love how these flavors bring a little taste of Italy to any table.
Seasonal Adaptations
Use fresh garden tomatoes in late summer for even more vibrant flavor. Chopped fresh basil can be swapped in when in season. In winter a pinch of nutmeg or lemon zest gives extra warmth and zing.
Success Stories
A neighbor once declared this the only way she will eat spinach now. My picky niece has started requesting it for family gatherings. And it stole the show at my last book club potluck.
Freezer Meal Conversion
While dairy based bakes can be tricky to freeze, this dish does fairly well if transferred to an airtight container immediately after cooling. Thaw overnight in the fridge and bake until hot and bubbly again. You may see a little water separation but a quick stir brings it back together.
This creamy baked ricotta is a guaranteed hit for any occasion. Enjoy it warm and watch everyone come back for seconds.
Common Questions About Recipes
- → Can I use fresh spinach instead of frozen?
Yes, fresh spinach works well. Sauté briefly to wilt, drain thoroughly, then use as directed.
- → What bread pairs best with this dish?
Crusty baguette, sourdough slices, or rustic crackers complement the creamy texture perfectly.
- → Is it possible to substitute tomatoes?
Chopped roasted red peppers or sun-dried tomatoes can be used for a different flavor profile.
- → Can this be made in advance?
Mix ahead and refrigerate, then bake just before serving for best results and texture.
- → What herbs go well in this dish?
Basil, oregano, or thyme work great. Fresh or dried versions both enhance the savory flavors.