Baked Ricotta Spinach Tomatoes (Printable Version)
Warm ricotta, spinach, and tomatoes baked until creamy and bubbly. Enjoy as an Italian-inspired side.
# The Ingredients You'll Need:
→ Main Ingredients
01 - 1 cup ricotta cheese
02 - 1/2 cup frozen spinach, thawed and thoroughly drained
03 - 1/2 cup diced tomatoes
04 - 1 clove garlic, finely minced
05 - 1/2 teaspoon dried basil
# Step-by-Step Instructions:
01 - In a mixing bowl, fold together ricotta cheese, thawed spinach, diced tomatoes, minced garlic, and dried basil until fully integrated.
02 - Transfer the mixture into a small baking dish, ensuring an even surface.
03 - Place the baking dish in a preheated oven at 375°F and bake for 25 minutes, or until the mixture is bubbling and lightly golden on the edges.
# Additional Tips::
01 -
- Ready in just over half an hour so perfect for busy evenings
- Uses frozen spinach and pantry tomatoes so no fancy shopping required
- Vegetarian and easy to fit into potlucks or holiday spreads
- Kid friendly and mild in flavor
02 -
- High in protein but feels indulgent and rich
- Can be prepped ahead then baked just before serving
- Pairs well with both bread and vegetable crudités
03 -
- Let the mixture sit at room temperature for ten to fifteen minutes before baking. This ensures even cooking and zero cold spots
- Drain spinach extremely well. Pat it dry with paper towels if needed to prevent a watery bake
- For a golden top, broil for the last few minutes of baking but keep an eye out so it does not burn