Baked Broccoli Spinach Casserole with Ricotta
A nutrient-rich side dish featuring steamed broccoli and spinach baked in a creamy ricotta base, ideal for keto meal planning. This American-inspired keto recipe, ready in about 55 minutes, pairs broccoli florets, fresh spinach, ricotta cheese for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
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.
