Cheesy Italian Spinach Bake is the kind of recipe that brings cozy flavors and Italian-inspired warmth to the table with minimal fuss. It’s packed with sautéed onions and garlic, enriched with creamy ricotta, salty Parmesan, and finished with melted mozzarella and golden garlicky breadcrumbs. Whether you serve it as a hearty vegetarian main or an indulgent side dish, it’s a guaranteed hit with comfort food lovers.
This oven-baked dish strikes the perfect balance of soft, creamy filling and crisp, cheesy topping. With pantry staples and frozen spinach, it’s easy enough for a weeknight yet satisfying enough for a dinner party.
Ingredients
For the Spinach Bake
- 1/4 cup unsalted butter
- 1 onion, finely diced
- 6 garlic cloves, minced
- 1/2 teaspoon crushed chili flakes
- 1/3 cup white wine
- 2 packages (12 oz. each) frozen spinach, thawed and squeezed dry
- 2 cups ricotta cheese
- 1 cup finely grated Parmesan cheese
- 2 whole eggs, beaten
- 1 cup grated mozzarella cheese
For the Breadcrumb Topping
- 1 cup sourdough bread pieces or panko breadcrumbs
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Step-by-Step Instructions
Preheat and Prepare the Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease an 8×11-inch baking dish and set it aside.
Sauté Aromatics and Spinach
In a large skillet, melt the butter over medium heat. Add the diced onion and cook until soft and translucent, about 5 to 7 minutes. Stir in the minced garlic and crushed chili flakes. Sauté for an additional 1 minute, just until fragrant—don’t let the garlic brown.
Pour in the white wine to deglaze the skillet. Scrape up any flavorful bits from the bottom of the pan and let the wine simmer gently until it reduces by half.
Add the thawed and squeezed spinach to the skillet. Stir everything together, ensuring the spinach is evenly coated in the buttery, garlicky mixture. Turn the heat down to low.
Stir in the Cheeses
Add the ricotta and Parmesan cheeses directly into the skillet with the spinach. Stir continuously until the mixture becomes creamy and the cheeses begin to melt. Remove the skillet from the heat and allow it to cool slightly. This helps avoid scrambling the eggs in the next step.
Toast the Breadcrumb Topping
While the spinach mixture is cooling, heat a separate skillet over medium heat with the olive oil. Add the minced garlic and cook for about 30 seconds, just until fragrant—be cautious not to burn it.
Toss in the sourdough pieces or panko breadcrumbs. Stir frequently as the breadcrumbs toast and absorb the garlicky oil. Once golden and crisp, turn off the heat. Season the mixture with kosher salt and cracked pepper to your liking.
Combine and Assemble the Bake
Once the spinach and cheese mixture has cooled slightly, stir in the beaten eggs until fully incorporated. This will help the mixture set in the oven.
Transfer the mixture to your prepared baking dish, smoothing it out evenly.
Sprinkle the mozzarella cheese evenly across the surface, then top with the garlicky breadcrumbs for that irresistible crunch.
Bake to Perfection
Place the baking dish into the preheated oven and bake for 25 minutes, or until the mixture is bubbly and the topping is a beautiful golden brown.
Allow the bake to cool for about 5 to 10 minutes before slicing. Serve warm and enjoy every creamy, cheesy, crunchy bite.
Serving Suggestions
This dish is flexible and pairs wonderfully with various accompaniments:
- As a side dish: Serve it with roasted chicken, grilled fish, or baked eggplant.
- As a vegetarian main: Pair with crusty bread, a fresh green salad, or roasted vegetables.
- Brunch option: It also makes a hearty addition to any brunch buffet.
Storage and Reheating
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in a 350°F oven for about 10 minutes or microwave individual portions until heated through.
- Freeze before baking (without the topping) if you want to make it ahead. Add the mozzarella and breadcrumbs before baking from frozen or thawed.
Tips for Success
- Drain the spinach well: Excess moisture can make the bake watery. Use a clean kitchen towel or paper towels to squeeze out as much liquid as possible.
- Don’t skip the wine: It adds depth and acidity. If needed, substitute with low-sodium vegetable broth.
- Mix breadcrumbs just before baking: To maintain their crunch, prepare the topping fresh, not ahead of time.
- Customize the cheese: Add fontina or provolone for a twist, or use part-skim ricotta for a lighter version.
- Make it gluten-free: Use gluten-free breadcrumbs or omit the topping entirely.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes! You’ll need about 1 1/2 pounds of fresh spinach. Sauté it until wilted, then squeeze out the liquid just like you would with frozen.
What can I use instead of ricotta cheese?
You can substitute with cottage cheese or a creamy goat cheese, though the flavor and texture may vary slightly.
Can I make this dish ahead of time?
Absolutely. You can assemble the dish up to the mozzarella topping, cover, and refrigerate for up to 24 hours. Add the breadcrumb topping just before baking.
Is it possible to make this low-carb?
Yes, by skipping the breadcrumb topping or replacing it with a crushed pork rind mixture or almond flour topping.
What’s the best way to get a crispy topping?
Toast the breadcrumbs separately in a pan with garlic and oil before adding them to the top. This guarantees a crisp, flavorful layer.
Can I freeze leftovers?
Yes. Let the bake cool completely, portion it, and freeze in airtight containers. Reheat in the oven for the best texture.
Cheesy Italian Spinach Bake is a crowd-pleasing, soul-warming dish that’s rich in flavor and texture. Whether you’re serving it as a main course for your meatless Monday or pairing it with a roasted protein, this creamy and crunchy bake is a keeper in any kitchen.