Shrimp and Spinach Casserole with Three-Cheese Blend
A creamy, cheesy casserole featuring shrimp, spinach, and a blend of ricotta, mozzarella, and Parmesan cheeses.
Servings: 4 servings
Equipment
- Casserole Dish
- Skillet
- Mixing Bowl
Ingredients
Ingredients
- 1 pound Shrimp, peeled and deveined
- 4 cups Fresh spinach, chopped
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 1 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 teaspoon Olive oil
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1/4 teaspoon Red pepper flakes (optional)
- 1 cup Breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium casserole dish with olive oil or nonstick spray.
- In a large skillet over medium heat, add olive oil. Sauté the minced garlic for 1-2 minutes until fragrant.
- Add the chopped spinach and cook for 2-3 minutes until just wilted. Remove from heat and set aside.
- In a large bowl, combine the ricotta cheese, half of the shredded mozzarella, half of the grated Parmesan, salt, black pepper, and (if using) red pepper flakes. Mix well to create a smooth cheese mixture.
- Gently fold in the shrimp and sautéed spinach, ensuring the shrimp is coated with the cheese mixture.
- Transfer the mixture to the prepared casserole dish, spreading it evenly.
- Sprinkle the remaining mozzarella and Parmesan cheeses evenly over the top.
- Top with an even layer of breadcrumbs for a golden and crispy finish.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Allow to cool for 5-10 minutes before serving—this helps the casserole set and makes serving easier.
Notes
Use fresh, large shrimp for the best texture and flavor. Substitute kale or Swiss chard for spinach if desired. For extra indulgence, use panko instead of regular breadcrumbs for an ultra-crispy topping.