Roasted Peppers, Spinach and Three Cheese Casserole

“You may certainly roast your own peppers, but buying them in a jar already roasted is so much faster! prepare the complete casserole, cover and refrigerate up to 24 hours in advance to bake later.”
READY IN:
1hr 20mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Butter a 11 x 7-inch baking dish (or you can use a 13 x 9-inch, but the casserole will be flatter).
  3. Heat butter and oil in a large skillet over medium heat, then add in the spinach; saute the spinach for about 4 minutes; remove to a bowl and set aside.
  4. To the same skillet (adding in more butter and/or oil if needed) add in the leeks and garlic; cook for about 6 minutes, or until soft; remove the skillet from the heat.
  5. In a bowl whisk together whipping cream and eggs, then add in ricotta cheese, Swiss cheese and Parmesan cheese, salt and cayenne pepper or black pepper, then add in the sauteed spinach, leek/garlic mixture and the sliced roasted peppers; mix well to combine.
  6. Transfer the mixture to prepared baking dish.
  7. Sprinkle with grated Parmesan cheese.
  8. Bake for about 50 minutes, or until a knife inserted in the middle comes out clean.
  9. Sprinkle with more roasted peppers on top if desired and serve.
  10. Delicious!

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