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Spinach and ricotta recipes - 14 recipes

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Top rated Spinach and ricotta recipes

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Flaky phyllo sheets are layered with a savory spinach and feta cheese filling

  • 2.5 lbs. spinach, chopped (you can substitute frozen, thawed well)
  • 1/2 cup olive oil
  • 4 large onions, diced
  • 2 bunches green onions, diced (incl. 4 inches green)
  • 1/2 cup parsley, chopped
  • 1/2 cup fresh dill, chopped (substitute 3 tbsp. dried)
  • 1/4 tsp. ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1/2 lb. feta cheese, crumbled
  • 4 eggs, lightly beaten
  • 1/2 lb. ricotta or cottage cheese
  • 1/4 cup butter, melted
  • 1/4 cup olive oil
  • 1 lb. phyllo pastry sheets
5/5 (1 Votes)

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78 shares

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very yummy switch up from the traditional style beef lasagna

  • 9 lasagna noodles
  • 1/2 cup butter
  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 2 cups chicken broth
  • 1 1/2 cups milk
  • 4 cups shredded mozzarella cheese, divided
  • 1 cup grated Parmesan cheese, divided
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 2 cups ricotta cheese
  • 2 cups cubed, cooked chicken meat
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained
  • 1 tablespoon chopped fresh parsley
  • 1/4 cup grated Parmesan cheese for topping
4.6/5 (3 Votes)

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7 shares

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Whole wheat Vegetable Lasagna

  • 1)1 pkg (16 oz) lasagna noodles
  • 2)1 jar Ragu or any other pasta sauce any type (Red sauce)
  • 3)1 pkt brocolli
  • 4)1 pkt spinach fresh (or thawed)
  • 5)1 pkt mixed vegetables (of your choice) (caroots,corn,beans etc)
  • 6)1/2 pkt broccoli florets
  • 6)1 small jar of cottage cheese
  • 7)1 jar of Ragu (or any other) white sauce.
  • 8)2-3 tsp Italian seasoning (oregano, basil etc)
  • 9)Few handfulls of shredded cheese (2% fat or more if u like)
  • 10)5-6 cheese slices
  • 11)Oil for brushing lasagna baking pan
  • 12)Ricotta or Mozerella cheese (1/2 cup)
4.3/5 (48 Votes)

By

low carb, delicious, easy!

  • 4 medium zucchini sliced 1/8 inch with a mandolin
  • 1 can primo hot and spicy tomato sauce
  • 3 cloves garlic
  • 1 tbs roast red pepper flakes
  • 1/2 cup chopped green pepper
  • 1/4 cup chopped white onion
  • 1/4 cup chopped mushrooms
  • 1 container light ricotta cheese, drained
  • 1/2 package of frozen spinach, defrosted and drained
  • 1 1/2 cup shredded mozzarella cheese
  • 1/3 cup parmesan cheese
4.7/5 (3 Votes)

5 wine and cheese matches made in heaven

80 shares

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Preheat oven to 350°. Lightly grease two 9×13 baking dishes

  • 1 (12-ounce) box uncooked jumbo pasta shells (if all of yours survive the boil this is enough, to be safe you may want 1 1/2 boxes)
  • 2 cups chopped cooked chicken - sometimes I leave out the chicken for a meatless dinner
  • 2 cups fresh chopped spinach
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 (15oz) container ricotta cheese
  • 1 (8oz) packages cream cheese, softened
  • 1 (5oz) package shredded Parmesan cheese (about 1 2/3 cups)
  • 1 large egg, lightly beaten
  • 1 Tablespoon dried parsley flakes
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded mozzarella cheese, divided
  • 1 (26oz) jar prepared spaghetti sauce
4.1/5 (19 Votes)

By

Split the chicken breast , making a butterfly of sorts

  • Chicken breasts
  • olive oil
  • onions
  • mushroom
  • spinach
  • ricotta or cottage cheese
  • salt and pepper to taste
  • salad dressing
4.2/5 (17 Votes)

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Gluten Free Spinach and Sweet Potato Tart

  • Base:
  • 1 large sweet potato, grated
  • 1 TBSP ground flax
  • 3 TBSP warm water
  • 1 TBSP melted coconut oil
  • 2 TBSP Italian seasoning
  • Filling:
  • 1 TBSP coconut oil
  • 2 shallots, minced
  • ¾ of a large box of spinach, or 2 bags
  • 1 cup frozen peas
  • 5 sun-dried tomatoes (I used in oil)
  • ½ cup ricotta cheez (see below)
  • ½ cup gluten-free breadcrumbs
  • salt and pepper to taste
  • Ricotta Cheez (Adapted from the Simple Veganista)
  • 1 and ½ cups raw cashews
  • ½ cup water
  • 1 lemon, juiced
  • 1 TBSP nutritional yeast
  • 1 clove garlic, minced
  • ¼ tsp salt (more if you like it salty)
3.1/5 (27 Votes)

By

Spinach and ricotta cannelloni

  • 8 lasagna sheets (the best would be cannelloni already prepared)
  • 1 - 1 1/2 cups of spinach (i used frozen here)
  • A pot of ricotta
  • 1 tablespoon heavy cream
  • Some freshly grated parmesan
  • For the tomato sauce:
  • A box (medium) tomato puree
  • Olive oil
  • 1 tablespoon sugar
  • 1 tbsp ricotta
  • Basil, Chili pepper, Salt and pepper to taste.
2.9/5 (334 Votes)

By

Pre-heat oven to 400 F

  • 2 cups pasta sauce
  • 1 zucchini, shredded (1 cup)
  • 1 container ricotta cheese
  • 1 pkg. Frozen Spinach, thawed, squeezed to drain well
  • 1/3 cup grated Parmesan cheese
  • 2 tablespoons oregano leaves
  • 8 precooked lasagna noodles
  • 1/2 cup Mushroom Pieces and Stems
  • 2 cups shredded mozzarella cheese
2.9/5 (11 Votes)

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Melt 1 tablespoon butter in a medium skillet over medium heat

  • 3 tablespoons unsalted butter, divided
  • 1½ ounces chickweed or spinach, stems removed (2 cups)
  • 1 ounce deadnettle or henbit tops, including flowers, or spinach, stems removed (1½ cups)
  • 1 ounce wild garlic greens or chives, cut into ½- to 1-inch lengths (¾ cup), plus more for garnish
  • Coarse salt and freshly ground pepper
  • 2 ounces ricotta cheese (¼ cup)
  • 2 ounces freshly grated Parmesan (½ cup),
  • plus more for sprinkling
  • 18 egg-roll wrappers (about 8 inches square)
  • 1 tablespoon olive oil
0/5 (0 Votes)

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