Just when you thought spinach was only for salads, we’re here to change your mind! Dive into 14 mouthwatering main dishes that transform this leafy green into the star of your dinner table. Perfect for busy weeknights or cozy weekends, these healthy recipes will make you fall in love with spinach all over again. Ready to get cooking? Let’s explore these delicious options!
Spinach and Artichoke Stuffed Portobello Mushrooms
Nailing a crowd-pleasing appetizer just got easier. These Spinach and Artichoke Stuffed Portobello Mushrooms deliver that beloved creamy, cheesy dip vibe in a hearty, edible vessel. Perfect for game day or a fancy-ish weeknight.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 large portobello mushroom caps, stems and gills removed (wipe clean with a damp paper towel)
– 1 tbsp olive oil, plus extra for brushing
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed very dry
– 1 (14 oz) can artichoke hearts in water, drained and chopped
– 4 oz cream cheese, softened to room temperature
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1/2 tsp garlic powder
– 1/4 tsp crushed red pepper flakes, optional for a kick
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Place the cleaned mushroom caps, gill-side up, on the prepared sheet. Brush the caps lightly all over with olive oil and season the insides with a pinch of salt and pepper.
3. Roast the mushrooms on the middle rack for 10 minutes. This pre-roasting draws out excess moisture, preventing a soggy final dish.
4. While the mushrooms roast, heat 1 tbsp olive oil in a medium skillet over medium heat.
5. Add the squeezed-dry spinach and chopped artichoke hearts to the skillet. Cook, stirring frequently, for 3-4 minutes until any residual liquid evaporates.
6. Reduce the skillet heat to low. Add the softened cream cheese, stirring until it melts and coats the vegetables evenly, about 2 minutes.
7. Remove the skillet from the heat. Stir in the mozzarella, Parmesan, garlic powder, and red pepper flakes (if using) until well combined. Season the mixture with 1/4 tsp salt and 1/4 tsp black pepper.
8. Carefully remove the par-baked mushrooms from the oven—they will have released liquid. Tip each cap slightly to drain any pooled water from the center.
9. Divide the spinach-artichoke filling evenly among the four mushroom caps, packing it in and mounding it slightly.
10. Return the stuffed mushrooms to the oven and bake for 12-15 minutes, or until the filling is hot, bubbly, and the cheese on top has golden spots.
11. Let the mushrooms rest on the sheet for 5 minutes before serving; this allows the filling to set for cleaner slicing.
Fabulously rich and savory, each bite offers a creamy, garlicky filling contrasted by the meaty, juicy mushroom. For a complete meal, serve them over a bed of lemony arugula or alongside a simple grilled steak.
Spinach and Goat Cheese Quiche
Tired of boring brunch? This spinach and goat cheese quiche flips the script with creamy tang and flaky crust. Grab your pie dish—let’s bake.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 1 store-bought pie crust (or homemade, thawed if frozen)
– 1 tbsp olive oil (or any neutral oil)
– 1 small yellow onion, diced
– 2 cups fresh spinach, packed
– 4 large eggs
– 1 cup whole milk
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 4 oz goat cheese, crumbled
– 1/4 cup grated Parmesan cheese
Instructions
1. Preheat oven to 375°F (190°C).
2. Press pie crust into a 9-inch pie dish; trim edges if needed.
3. Heat olive oil in a skillet over medium heat for 1 minute.
4. Add diced onion; sauté for 5 minutes until translucent.
5. Add fresh spinach; cook for 2 minutes until wilted, stirring constantly.
6. Remove skillet from heat; let mixture cool slightly.
7. In a large bowl, whisk eggs until fully combined.
8. Pour in whole milk; whisk for 30 seconds until smooth.
9. Stir in salt and black pepper.
10. Fold in cooled spinach-onion mixture gently.
11. Sprinkle crumbled goat cheese evenly over pie crust.
12. Pour egg mixture over goat cheese in the crust.
13. Top with grated Parmesan cheese.
14. Bake at 375°F for 40–45 minutes until center is set and top is golden brown.
15. Remove from oven; let quiche rest for 10 minutes before slicing.
16. Slice and serve warm or at room temperature.
Golden and puffed from the oven, this quiche boasts a custardy interior with pockets of tangy goat cheese. Serve it with a crisp salad for a light lunch or slice it cold for an easy grab-and-go breakfast—either way, it’s a crowd-pleaser.
Spinach and Lentil Curry
Ditch the takeout menus—this one-pot Spinach and Lentil Curry is your new weeknight hero. Packed with plant-based protein and cozy spices, it’s ready faster than delivery.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp coconut oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1 tsp ground cumin
– 1/2 tsp turmeric
– 1/4 tsp cayenne pepper (adjust to heat preference)
– 1 cup dried brown lentils, rinsed
– 4 cups vegetable broth
– 1 (14-oz) can diced tomatoes, undrained
– 4 cups fresh spinach, roughly chopped
– 1 (13.5-oz) can coconut milk, full-fat for creaminess
– 1 tbsp lime juice
– Salt, to season
Instructions
1. Heat 1 tbsp coconut oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add 1 diced onion and cook, stirring often, until softened and translucent, 5–6 minutes.
3. Stir in 3 minced garlic cloves and 1 tbsp grated ginger; cook until fragrant, 30 seconds.
4. Add 1 tbsp curry powder, 1 tsp cumin, 1/2 tsp turmeric, and 1/4 tsp cayenne; toast spices for 30 seconds to bloom their flavors.
5. Pour in 1 cup rinsed lentils, 4 cups vegetable broth, and 1 can diced tomatoes; stir to combine.
6. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes until lentils are tender but not mushy.
7. Uncover pot and stir in 4 cups chopped spinach until wilted, about 2 minutes.
8. Pour in 1 can coconut milk and 1 tbsp lime juice; simmer uncovered for 3 minutes to thicken slightly.
9. Season with salt, starting with 1/2 tsp and adding more if needed.
10. Remove from heat and let sit for 5 minutes to allow flavors to meld.
That creamy, spiced curry hugs tender lentils and wilted spinach in every spoonful. Try it over fluffy rice or with naan for dipping—leftovers taste even better tomorrow.
Spinach and Chickpea Stew
Out of winter comfort food ideas? This Spinach and Chickpea Stew is your answer. Grab a pot and let’s build flavor fast—it’s hearty, healthy, and ready in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp red pepper flakes (adjust to taste)
– 1 (15-oz) can chickpeas, drained and rinsed
– 1 (14.5-oz) can diced tomatoes, undrained
– 2 cups vegetable broth
– 4 cups fresh spinach, roughly chopped
– Salt and black pepper, to season
– Juice of 1/2 lemon
– Fresh parsley, chopped, for garnish (optional)
Instructions
1. Heat 2 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add 1 diced yellow onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 tsp ground cumin, 1 tsp smoked paprika, and 1/4 tsp red pepper flakes, toasting the spices for 30 seconds to release their oils.
5. Pour in 1 can of drained chickpeas, stirring to coat them in the spice mixture.
6. Add 1 can of undrained diced tomatoes and 2 cups vegetable broth, scraping the bottom of the pot to deglaze.
7. Bring the stew to a boil, then reduce the heat to low and simmer uncovered for 15 minutes.
8. Stir in 4 cups of fresh spinach and cook for 2–3 minutes until wilted.
9. Season with salt and black pepper to taste, then squeeze in the juice of 1/2 lemon.
10. Remove from heat and garnish with fresh parsley if desired.
Chunky chickpeas and tender spinach create a satisfying texture, while the smoky paprika and bright lemon balance each other perfectly. Serve it over couscous for a complete meal, or scoop it up with crusty bread—it’s cozy enough for a weeknight but impressive for guests.
Spinach and Parmesan Risotto
Just when you thought risotto was too fussy for a weeknight, this creamy spinach and Parmesan version proves you wrong. Grab your wooden spoon and let’s get stirring—it’s easier than you think and packed with flavor.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 30 minutes
Ingredients
– 1 ½ cups Arborio rice
– 4 cups low-sodium chicken or vegetable broth, warmed
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced
– 5 oz fresh spinach, roughly chopped
– 1 cup grated Parmesan cheese, plus extra for serving
– ¼ cup dry white wine (optional, or sub with extra broth)
– 3 tbsp unsalted butter, divided
– 2 tbsp olive oil
– Salt and black pepper, to taste
Instructions
1. Warm the broth in a saucepan over low heat and keep it nearby.
2. Heat olive oil and 1 tbsp butter in a large, heavy-bottomed pot over medium heat.
3. Add the diced onion and cook for 4–5 minutes until translucent, stirring occasionally.
4. Stir in the minced garlic and cook for 1 minute until fragrant.
5. Add the Arborio rice and toast for 2 minutes, stirring constantly to coat each grain in fat.
6. Pour in the white wine (if using) and cook until fully absorbed, about 1 minute.
7. Ladle in 1 cup of warm broth and stir continuously until the liquid is nearly absorbed.
8. Repeat adding broth ½ cup at a time, stirring after each addition until absorbed, for about 18–20 minutes total. The rice should be al dente and creamy.
9. Fold in the chopped spinach and cook for 2–3 minutes until wilted.
10. Remove the pot from heat and stir in the remaining 2 tbsp butter and grated Parmesan until melted and creamy.
11. Season with salt and black pepper to taste.
Warm, velvety, and deeply savory, this risotto has a lush texture from the melted Parmesan and pops of green from the spinach. Serve it immediately in shallow bowls, topped with an extra sprinkle of cheese and a crack of black pepper for a restaurant-worthy finish at home.
Spinach and Sweet Potato Gnocchi
Make your weeknight dinner pop with this vibrant, veggie-packed gnocchi. We’re mashing sweet potato into pillowy dough and folding in fresh spinach for a colorful, nutrient-rich twist. Skip the store-bought stuff—this homemade version is surprisingly simple and totally worth the effort.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 15 minutes
Ingredients
– 1 large sweet potato (about 1 lb), peeled and cubed
– 1 cup fresh spinach, packed and finely chopped
– 2 cups all-purpose flour, plus extra for dusting
– 1 large egg, lightly beaten
– 1/2 tsp salt, adjust to taste
– 2 tbsp olive oil, or any neutral oil
– 1/4 cup grated Parmesan cheese, for serving (optional)
– Freshly ground black pepper, to finish
Instructions
1. Place the cubed sweet potato in a pot, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer for 15 minutes, or until the sweet potato is fork-tender. Drain well and let cool slightly.
2. Mash the cooked sweet potato in a large bowl until smooth, using a fork or potato masher—no lumps allowed for even dough. Tip: Let the mashed sweet potato cool to room temperature to prevent the egg from cooking when mixed.
3. Add the finely chopped spinach, beaten egg, and salt to the mashed sweet potato. Stir with a spatula until fully combined.
4. Gradually add the all-purpose flour to the mixture, stirring until a shaggy dough forms. Tip: Add flour slowly to avoid overworking the dough, which can make the gnocchi tough.
5. Turn the dough onto a lightly floured surface and knead gently for 2–3 minutes, just until it comes together into a smooth ball. Avoid over-kneading.
6. Divide the dough into 4 equal portions. Roll each portion into a long rope about 1/2-inch thick on the floured surface.
7. Cut each rope into 1-inch pieces to form gnocchi. Optionally, press each piece with a fork to create ridges that hold sauce better.
8. Bring a large pot of salted water to a rolling boil over high heat. Add the gnocchi in batches to avoid overcrowding.
9. Cook the gnocchi for 2–3 minutes, or until they float to the surface. Tip: Remove them with a slotted spoon as soon as they float to prevent sogginess.
10. Heat the olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté for 2–3 minutes, until lightly golden on the edges.
11. Serve the gnocchi immediately, topped with grated Parmesan cheese and a sprinkle of freshly ground black pepper.
What you get is a tender, slightly sweet gnocchi with flecks of earthy spinach, perfect for soaking up sauces. Try tossing it in a brown butter sage sauce or a light tomato basil for a cozy meal. It’s a dish that feels fancy but comes together in under an hour—ideal for impressing guests or treating yourself.
Spinach and Bacon Stuffed Pork Tenderloin
Tired of boring pork tenderloin? Transform it into a showstopper with this spinach and bacon stuffed version. Think crispy bacon, creamy cheese, and tender pork in every slice—it’s a flavor-packed upgrade that’s easier than it looks.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 30 minutes
Ingredients
– 1 pork tenderloin (about 1.5 lbs)
– 4 slices bacon, chopped
– 2 cups fresh spinach
– 4 oz cream cheese, softened
– 1/4 cup shredded mozzarella cheese
– 2 cloves garlic, minced
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika (optional, for extra smokiness)
Instructions
1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. Pat the pork tenderloin dry with paper towels, then slice it lengthwise down the center without cutting all the way through—open it like a book.
3. In a skillet over medium heat, cook the chopped bacon for 5–7 minutes until crispy, then transfer to a paper towel-lined plate.
4. Add the spinach and minced garlic to the same skillet with bacon fat, sautéing for 2–3 minutes until spinach wilts.
5. In a bowl, combine the cooked bacon, wilted spinach, cream cheese, mozzarella, salt, pepper, and paprika, mixing until evenly blended.
6. Spread the spinach-bacon filling evenly over the opened pork tenderloin, leaving a 1-inch border around the edges.
7. Roll the pork tightly around the filling, starting from one long side, and secure with kitchen twine at 1-inch intervals.
8. Rub the outside of the pork with olive oil and season lightly with extra salt and pepper for a golden crust.
9. Place the stuffed pork on the prepared baking sheet and roast in the oven for 25–30 minutes, or until a meat thermometer inserted into the thickest part reads 145°F.
10. Remove from oven, tent loosely with foil, and let rest for 10 minutes before slicing into 1-inch rounds.
A juicy, savory masterpiece awaits—each slice reveals a swirl of creamy filling against the tender pork, with crispy bacon adding a smoky crunch. Serve it over mashed potatoes or alongside roasted veggies for a complete meal that’s sure to impress.
Spinach and Sun-Dried Tomato Pasta Bake
Nailing a cozy dinner just got easier. This cheesy pasta bake packs flavor with minimal effort—perfect for busy weeknights or feeding a crowd.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
– 1 lb penne pasta
– 2 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 cup sun-dried tomatoes in oil, drained and chopped
– 5 oz fresh spinach, roughly chopped
– 2 cups marinara sauce (store-bought or homemade)
– 1 cup ricotta cheese
– 2 cups shredded mozzarella cheese, divided
– 1/2 cup grated Parmesan cheese
– 1 tsp dried oregano
– 1/2 tsp red pepper flakes (optional, for heat)
– Salt and black pepper to taste
Instructions
1. Preheat your oven to 375°F (190°C).
2. Bring a large pot of salted water to a boil over high heat.
3. Add the penne pasta to the boiling water and cook for 8–10 minutes until al dente (it should still have a slight bite).
4. Drain the pasta in a colander and set it aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Add the diced onion and cook for 5–7 minutes until softened and translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Add the chopped sun-dried tomatoes and cook for 2 minutes to warm through.
9. Add the chopped spinach and cook for 2–3 minutes until wilted.
10. Pour in the marinara sauce and stir to combine.
11. Reduce the heat to low and simmer the sauce for 5 minutes.
12. In a medium bowl, mix the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, dried oregano, red pepper flakes (if using), salt, and black pepper.
13. Add the drained pasta to the skillet with the sauce and toss to coat evenly.
14. Transfer half of the pasta mixture to a 9×13-inch baking dish.
15. Spread the cheese mixture evenly over the pasta layer.
16. Top with the remaining pasta mixture.
17. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
18. Bake in the preheated oven for 20–25 minutes until the cheese is melted and bubbly with golden spots.
19. Let the bake rest for 5 minutes before serving.
Golden and bubbling straight from the oven, this dish offers a creamy interior with crispy cheese edges. The sun-dried tomatoes add a tangy sweetness that balances the earthy spinach, making it a hit for potlucks or a make-ahead meal.
Spinach and Halloumi Salad with Grilled Chicken
Jump-start your weeknight dinner with this protein-packed salad that’s anything but boring. Juicy grilled chicken meets crispy halloumi and fresh spinach for a meal that’s satisfying, vibrant, and ready in minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 1 lb boneless, skinless chicken breasts (pounded to even thickness for quicker cooking)
- 8 oz halloumi cheese, sliced into ½-inch thick pieces
- 5 oz fresh baby spinach (about 5 loosely packed cups)
- 1 cup cherry tomatoes, halved
- ½ red onion, thinly sliced (soak in cold water for 5 minutes to mellow the bite)
- ¼ cup extra-virgin olive oil (or any neutral oil)
- 2 tbsp lemon juice, freshly squeezed (about 1 lemon)
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp kosher salt, plus more for seasoning
- ¼ tsp black pepper, plus more for seasoning
Instructions
- Preheat a grill or grill pan to medium-high heat (about 400°F).
- Pat the chicken breasts dry with paper towels to ensure a good sear.
- Rub the chicken with 1 tablespoon of olive oil, then season both sides evenly with ¼ teaspoon salt, ¼ teaspoon pepper, and the garlic powder.
- Place the chicken on the hot grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F and the exterior has clear grill marks.
- Transfer the chicken to a cutting board and let it rest for 5 minutes to retain juiciness.
- While the chicken rests, brush the halloumi slices lightly with olive oil.
- Place the halloumi on the grill and cook for 2–3 minutes per side until golden brown and slightly softened, flipping carefully with a spatula.
- In a large bowl, whisk together the remaining olive oil, lemon juice, oregano, ¼ teaspoon salt, and ¼ teaspoon pepper to make the dressing.
- Add the spinach, cherry tomatoes, and red onion to the bowl with the dressing.
- Toss the salad gently until the leaves are evenly coated.
- Slice the rested chicken against the grain into ½-inch thick strips.
- Divide the dressed salad among four plates.
- Top each salad with sliced chicken and grilled halloumi pieces.
A perfect balance of textures awaits: the halloumi offers a salty, squeaky bite against the tender chicken and crisp greens. Drizzle any extra dressing from the bowl over the top for an extra zing, or crumble the halloumi for easier eating. Serve it straight from the grill while the cheese is still warm for the ultimate experience.
Spinach and Gruyere Stuffed Beef Roll
Zap your dinner routine with this elegant yet approachable stuffed beef roll. We’re wrapping tender flank steak around a creamy spinach and Gruyère filling for a showstopping main that’s surprisingly simple to pull off. Get ready to impress with minimal fuss and maximum flavor.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lb flank steak, butterflied and pounded to ¼-inch thickness (ask your butcher to do this)
– 1 tbsp olive oil, plus extra for brushing
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 5 oz fresh spinach, roughly chopped (about 4 cups packed)
– 2 cloves garlic, minced
– 4 oz Gruyère cheese, shredded (about 1 cup)
– ¼ cup cream cheese, softened
– ¼ tsp ground nutmeg
– Kitchen twine for tying
Instructions
1. Lay the butterflied flank steak flat on a cutting board. Pat it completely dry with paper towels.
2. Brush the entire surface of the steak lightly with olive oil.
3. Season both sides of the steak evenly with the kosher salt and black pepper.
4. Heat 1 tbsp olive oil in a large skillet over medium heat for 1 minute.
5. Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
6. Add the chopped spinach to the skillet and cook for 2-3 minutes, stirring constantly, until completely wilted and any liquid has evaporated. Transfer to a bowl and let cool for 5 minutes.
7. To the bowl with the cooled spinach, add the shredded Gruyère, softened cream cheese, and ground nutmeg. Mix thoroughly until a cohesive filling forms.
8. Spread the spinach and cheese filling evenly over the entire surface of the seasoned flank steak, leaving a ½-inch border on all sides.
9. Starting from one of the shorter ends, tightly roll the steak up around the filling, jelly-roll style.
10. Secure the roll by tying it at 1.5-inch intervals with pieces of kitchen twine. Tip: Tie it snugly but not so tight that it squeezes the filling out.
11. Preheat your oven to 400°F (200°C).
12. Heat the same skillet (no need to wash it) over medium-high heat for 1 minute.
13. Carefully place the tied beef roll in the hot, dry skillet. Sear for 2-3 minutes per side, turning with tongs, until a deep golden-brown crust forms on all sides. Tip: Don’t move it for the first 2 minutes to ensure a proper sear.
14. Transfer the seared roll to a baking sheet or oven-safe dish.
15. Roast in the preheated 400°F oven for 18-20 minutes, or until an instant-read thermometer inserted into the thickest part of the roll reads 135°F for medium-rare. Tip: Let it rest for 10 minutes after roasting; the temperature will rise to about 145°F (medium).
16. Remove the roll from the oven and transfer it to a clean cutting board. Let it rest, undisturbed, for 10 full minutes.
17. Carefully snip and remove all the pieces of kitchen twine.
18. Using a sharp knife, slice the roll into 1-inch thick rounds.
Now, serve those beautiful pinwheels. The beef stays remarkably juicy from the quick roast, while the filling melts into a rich, savory ribbon in every slice. For a next-level plate, drizzle the slices with a simple pan sauce made from the resting juices or serve over a bed of creamy polenta to soak it all up.
Spinach and Pesto Lasagna
Overwhelmed by holiday leftovers? This spinach and pesto lasagna is your vibrant, green-hued rescue. Serving: 8 | Pre Time: 20 minutes | Cooking Time: 50 minutes
Ingredients
– 1 (15 oz) container ricotta cheese (full-fat for creamier texture)
– 1 large egg
– 1/4 cup grated Parmesan cheese (plus extra for topping)
– 1/4 tsp black pepper
– 1 (10 oz) package frozen chopped spinach, thawed and squeezed dry
– 1 cup prepared basil pesto (store-bought or homemade)
– 12 no-boil lasagna noodles
– 2 cups shredded mozzarella cheese, divided
– 2 cups marinara sauce
Instructions
1. Preheat your oven to 375°F (190°C).
2. In a medium bowl, combine the ricotta cheese, egg, 1/4 cup Parmesan cheese, and black pepper. Mix until fully incorporated.
3. Stir the squeezed-dry spinach into the ricotta mixture until evenly distributed.
4. Spread 1/2 cup of marinara sauce evenly across the bottom of a 9×13 inch baking dish.
5. Arrange 4 no-boil lasagna noodles in a single layer over the sauce.
6. Spread half of the ricotta-spinach mixture over the noodles using a spatula.
7. Dollop 1/3 cup of pesto over the ricotta layer and spread gently.
8. Sprinkle 1/2 cup of mozzarella cheese over the pesto.
9. Repeat the layers: sauce, noodles, remaining ricotta mixture, 1/3 cup pesto, and 1/2 cup mozzarella.
10. Top with a final layer of 4 noodles.
11. Spread the remaining 1 cup of marinara sauce over the top noodle layer.
12. Dollop the remaining 1/3 cup of pesto over the sauce and swirl lightly with a knife.
13. Sprinkle the remaining 1 cup of mozzarella cheese and extra Parmesan cheese over the top.
14. Cover the baking dish tightly with aluminum foil.
15. Bake at 375°F for 30 minutes. Tip: The foil traps steam to cook the no-boil noodles perfectly.
16. Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and the edges are lightly browned.
17. Let the lasagna rest on a wire rack for 15 minutes before slicing. Tip: Resting allows the layers to set for clean cuts.
18. Serve warm. Tip: Garnish with fresh basil leaves for a pop of color and aroma.
Enjoy the creamy, herby layers with a tangy tomato base. Each slice holds its shape beautifully, offering a perfect balance of richness and freshness. Elevate leftovers by reheating individual portions in an air fryer for a crispy top.
Spinach and Coconut Milk Curry with Shrimp
Grab your skillet—this vibrant curry is about to become your weeknight hero. Get ready to simmer shrimp in a creamy coconut-spinach sauce that’s packed with flavor and ready in under 30 minutes. Let’s dive in.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb large shrimp, peeled and deveined
– 1 tbsp vegetable oil (or any neutral oil)
– 1 medium yellow onion, finely chopped
– 3 garlic cloves, minced
– 1 tbsp fresh ginger, grated
– 1 tbsp curry powder
– 1/2 tsp red pepper flakes (adjust for heat preference)
– 1 (13.5 oz) can full-fat coconut milk
– 4 cups fresh spinach leaves
– 1 tbsp lime juice
– 1/2 tsp salt
– Cooked white rice, for serving (optional)
Instructions
1. Pat the shrimp completely dry with paper towels to ensure a good sear.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 1 minute.
3. Add the shrimp in a single layer and cook for 2 minutes per side until pink and opaque, then transfer to a plate.
4. Reduce the heat to medium and add the chopped onion to the same skillet, cooking for 5 minutes until softened.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Sprinkle in the curry powder and red pepper flakes, toasting for 30 seconds to bloom the spices.
7. Pour in the coconut milk, scraping up any browned bits from the bottom of the skillet.
8. Bring the mixture to a gentle simmer and cook for 5 minutes to thicken slightly.
9. Add the fresh spinach leaves, stirring until wilted, about 2 minutes.
10. Return the cooked shrimp to the skillet and stir to coat in the sauce.
11. Remove from heat and stir in the lime juice and salt.
Velvety coconut milk creates a lush, creamy base that clings to each tender shrimp. The spinach wilts into the curry, adding a pop of color and earthy freshness. Serve it over steaming rice or with naan for a satisfying scoop.
Spinach and Herb Stuffed Salmon
Whip up a restaurant-worthy dinner in under 30 minutes with this vibrant, flavor-packed salmon. It’s a foolproof, elegant main that looks impressive but is secretly simple to make.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 4 (6-oz) salmon fillets, skin-on or skinless
– 2 cups fresh spinach, roughly chopped
– 1/4 cup fresh parsley, finely chopped
– 2 tbsp fresh dill, finely chopped
– 2 cloves garlic, minced
– 1/4 cup cream cheese, softened (or goat cheese for tang)
– 2 tbsp olive oil, divided
– 1 lemon, juiced (about 2 tbsp)
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a medium bowl, combine the chopped spinach, parsley, dill, minced garlic, cream cheese, 1 tablespoon of olive oil, lemon juice, salt, and black pepper. Mix thoroughly until a cohesive, green stuffing forms.
3. Pat the salmon fillets completely dry with paper towels to ensure a crisp exterior.
4. Using a sharp paring knife, cut a deep horizontal pocket into the thickest side of each salmon fillet, being careful not to cut all the way through.
5. Divide the spinach-herb stuffing evenly among the 4 salmon pockets, pressing it gently to fill completely.
6. Brush the outside of each stuffed salmon fillet with the remaining 1 tablespoon of olive oil.
7. Place the salmon on the prepared baking sheet, stuffing-side up.
8. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork at its thickest part. The internal temperature should reach 145°F.
9. Let the salmon rest on the baking sheet for 3 minutes before serving to allow the juices to redistribute.
The salmon emerges flaky and moist, with a bright, herby center that cuts through the richness. Serve it over a bed of lemon-dressed orzo or with roasted asparagus for a complete, colorful plate that’s perfect for a weeknight upgrade or a casual dinner party.
Spinach and White Bean Soup with Sausage
Craving something cozy that comes together fast? Chop, simmer, and devour this hearty soup in under an hour. It’s packed with protein and greens for a meal that truly satisfies.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb Italian sausage, casings removed
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 6 cups low-sodium chicken broth
– 2 (15 oz) cans cannellini beans, drained and rinsed
– 1 (14.5 oz) can diced tomatoes, undrained
– 1 tsp dried oregano
– ½ tsp red pepper flakes (optional, for heat)
– 5 oz fresh baby spinach
– Salt and black pepper
Instructions
1. Heat olive oil in a large pot or Dutch oven over medium-high heat for 1 minute.
2. Add sausage and cook for 5–7 minutes, breaking it into small crumbles with a wooden spoon until browned.
3. Add diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
4. Stir in minced garlic and cook for 30 seconds until fragrant—don’t let it burn.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pot for extra flavor.
6. Add cannellini beans, diced tomatoes with their juices, oregano, and red pepper flakes if using.
7. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
8. Stir in baby spinach and cook for 2–3 minutes until wilted and bright green.
9. Season with salt and black pepper—start with ½ tsp salt and ¼ tsp pepper, then adjust after tasting.
10. Remove from heat and let sit for 5 minutes before serving to allow flavors to meld.
Just ladle it into bowls while it’s piping hot. The broth is savory and rich from the sausage, while the beans add creaminess without any dairy. For a fun twist, top with a sprinkle of Parmesan or serve with crusty bread for dipping.
Summary
Overall, this collection proves spinach is a versatile superstar for healthy, satisfying meals. We hope it inspires your kitchen adventures! Pick a recipe, give it a try, and let us know your favorite in the comments. If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
