Creamy Ricotta Spinach Skillet Bake

•  1 ½ cups whole-milk ricotta
• 2 cups fresh spinach, chopped
• 1 large egg
• ½ cup grated Parmesan
• ½ cup shredded mozzarella
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried basil
• ½ tsp salt
• ½ tsp black pepper

1. Preheat your oven to 375°F so the skillet gets enough heat to create a lightly browned top layer.
2. Heat olive oil in an oven-safe skillet, then add chopped spinach and cook until wilted.
3. This step helps remove excess moisture, ensuring the bake stays firm and not watery.
4. In a mixing bowl, combine ricotta, egg, Parmesan, garlic powder, basil, salt, and pepper.
5. Mix slowly so the ricotta stays fluffy and does not lose its airy texture.
6. Gently fold the cooked spinach into the ricotta mixture, making sure it’s evenly distributed without breaking down the spinach too much.
7. Spread the mixture evenly in the skillet and top with shredded mozzarella for a melty, golden finish.
8. Bake for 22–25 minutes or until the top is lightly browned and the center is set.