Baked Broccoli Spinach Casserole with Ricotta

Name: Baked Broccoli Spinach Casserole with Ricotta
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups (200g), chopped small broccoli florets; 2 cups (60g), chopped fresh spinach; 1/2 cup (120g) ricotta cheese; 1/4 cup (60g) cream cheese; 2 large eggs; 1/4 cup (25g), grated parmesan cheese; 1/2 tsp garlic powder; 1/4 tsp salt; 1/4 tsp black pepper; 1 tbsp olive oil

A nutrient-rich side dish featuring steamed broccoli and spinach baked in a creamy ricotta base, ideal for keto meal planning.

Cuisine: American

Category: Keto

Prep: 25 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

2 cups (200g), chopped small broccoli florets
2 cups (60g), chopped fresh spinach
1/2 cup (120g) ricotta cheese
1/4 cup (60g) cream cheese
2 large eggs
1/4 cup (25g), grated parmesan cheese
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

Instructions

Step 1: Preheat oven to 375°F (190°C). Steam broccoli for 5 minutes until bright green and tender-crisp, then drain thoroughly.
Step 2: Whisk ricotta cheese, cream cheese, eggs, garlic powder, salt, and pepper in a large bowl until smooth.
Step 3: Fold in steamed broccoli, spinach, and half the parmesan cheese until evenly distributed.
Step 4: Pour mixture into a greased 8x8-inch baking dish, sprinkle remaining parmesan on top, and bake for 25-30 minutes until set and lightly golden.