Greens and Mozzarella Casserole
Packed with wholesome greens and oozing with rich, melty cheese, this Greens and Mozzarella Casserole is a must-try comfort food with a healthy twist. Featuring a mix of baby spinach and chopped kale, sautéed with garlic and a hint of lemon, this dish creates a flavorful base that’s perfectly complemented by creamy ricotta, gooey mozzarella, and nutty parmesan. The casserole is topped with golden breadcrumbs for a satisfying crunch and baked to bubbly perfection in just 30 minutes. Ideal as a hearty vegetarian main or a crowd-pleasing side dish, this recipe combines nutritious ingredients with indulgent flavors for a dish that will delight at any meal. With quick prep and easy cleanup, it’s the ultimate go-to for weeknight dinners or potluck gatherings! Keywords: greens and mozzarella casserole, vegetarian comfort food, spinach and kale recipe, cheesy baked casserole, easy casserole recipe.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 pieces garlic cloves, minced
- 8 cups baby spinach
- 4 cups kale, stems removed and chopped
- 1 tablespoon lemon juice
- 1 cup ricotta cheese
- 2 cups mozzarella cheese, shredded
- 0.5 cups parmesan cheese, grated
- 2 pieces eggs
- 0.5 cups breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x9-inch baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the baby spinach and chopped kale to the skillet, cooking them down until wilted, about 5-7 minutes. Stir frequently to prevent sticking.
Remove the skillet from the heat. Stir in the lemon juice, salt, black pepper, and red pepper flakes if using. Allow the mixture to cool slightly.
In a large bowl, whisk the eggs. Add the ricotta cheese, 1.5 cups of shredded mozzarella, and 0.25 cups of grated parmesan. Mix until combined.
Fold the cooked greens into the cheese and egg mixture, ensuring they are evenly distributed.
Spread the mixture into the prepared baking dish and smooth out the top. Sprinkle the remaining 0.5 cups of mozzarella, 0.25 cups of parmesan, and breadcrumbs evenly over the top.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy as a main dish or a savory side!
Nutrition Facts
Calories |
2043 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 61.0 g | 305% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 739 mg | 246% | |
| Sodium | 6014 mg | 261% | |
| Total Carbohydrate | 108.3 g | 39% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 11.6 g | ||
| Protein | 133.3 g | 267% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 3884 mg | 299% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2258 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
