Roasted Peppers Spinach and Three Cheese Casserole
Dive into the comforting layers of this Roasted Peppers Spinach and Three Cheese Casserole, a hearty, flavor-packed dish that combines charred red and yellow bell peppers, wilted fresh spinach, and a creamy trio of ricotta, mozzarella, and Parmesan cheeses. Perfectly seasoned with garlic, dried Italian herbs, and optional red pepper flakes for a touch of heat, this vegetarian casserole is as wholesome as it is indulgent. With its golden, bubbly cheese topping and vibrant vegetables, it makes a stunning centerpiece for a family dinner or potluck. Ready in just over an hour, this oven-baked dish is easy to prepare and reheats beautifully, making it a practical yet gourmet choice for any occasion. Whether served as a standalone entrée or a crowd-pleasing side, this casserole pairs perfectly with a crisp green salad or crusty bread.
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Recipe Information
Ingredients
- 3 whole Red bell peppers
- 3 whole Yellow bell peppers
- 2 tablespoons Olive oil
- 8 cups Fresh spinach
- 3 cloves Garlic
- 1 cup Ricotta cheese
- 1.5 cups Mozzarella cheese
- 0.5 cup Parmesan cheese
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Dried Italian seasoning
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.
Slice the red and yellow bell peppers in half, remove the seeds and stems, and place them cut side down on the prepared baking sheet.
Drizzle 1 tablespoon of olive oil over the peppers. Roast in the preheated oven for 20-25 minutes or until the skins are charred and blistered.
Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. Then peel off the skins and slice the peppers into strips.
Lower the oven temperature to 375°F (190°C).
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the garlic, minced, and sauté for 1 minute until fragrant. Add the fresh spinach in batches, stirring until wilted. Season with a pinch of salt and pepper, then set aside to cool slightly.
In a large mixing bowl, combine the ricotta cheese, 1 cup of the shredded mozzarella, parmesan cheese, egg, salt, black pepper, Italian seasoning, and optional red pepper flakes. Mix well until smooth.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the cheese mixture on the bottom.
Layer half of the roasted peppers over the cheese mixture, followed by half of the wilted spinach. Spread half of the remaining cheese mixture over the spinach. Repeat the layers with the remaining peppers, spinach, and cheese mixture.
Top the casserole with the remaining 0.5 cups of shredded mozzarella cheese for a golden, bubbly finish.
Bake in the preheated oven for 30-35 minutes, or until the casserole is hot and the cheese on top is melted and golden brown.
Allow the casserole to cool for 5-10 minutes before serving. Enjoy warm as a main dish or side!
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.7 g | 144% | |
| Saturated Fat | 52.1 g | 260% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 525 mg | 175% | |
| Sodium | 4432 mg | 193% | |
| Total Carbohydrate | 92.4 g | 34% | |
| Dietary Fiber | 19.1 g | 68% | |
| Total Sugars | 39.2 g | ||
| Protein | 106.1 g | 212% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2991 mg | 230% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2472 mg | 53% | |
*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.
