1 rating

Stuffed Spinach and Ricotta

You can do everything for this meal in one pot! I used my Le Creuset Braising Pan.

During my travel from Tuscany to Rome this dish was on many menus and it did not come with pasta. This is a light and healthy recipe and it is Gluten Free. If you are looking for a paleo recipe version you would have to omit the ricotta cheese and perhaps add sausage, mushrooms or other ingredients and pulse in your food processor.

I recently made these yummy Stuffed Spinach and Ricotta for company upon our return and served as a primi. I was extremely pleased that everyone enjoyed them including one guests that admitted to not liking spinach but I believe enjoyed about 4 balls! That always makes me happy!

I hope you enjoy these as much as we did.

I love to do my shopping at D&D Market! I used store brands for ricotta and frozen spinach which made this meal affordable and delicious!

For this recipe and other entertaining tips from Cindy's Table, click here!

Calories Per Serving


Note: These balls are simply amazing and be sure to grate some additional parmesan cheese on your spinach balls before serving! I love to use my Kitchen IQ grater !


  • Olive oil
  • 2 Cups frozen chopped spinach
  • 4 cloves garlic, minced, divided
  • 1 egg, lightly beaten
  • 3 Cups ricotta cheese
  • 1 Teaspoon dried basil
  • 1 Teaspoon dried parsley
  • 1 Teaspoon dried oregano
  • 1/2 Teaspoon red pepper flakes, optional
  • 1/4 Cup grated Parmesan cheese
  • sea salt
  • freshly ground pepper
  • 2 bunches, fresh spinach
  • 1 (25 ounce) san marzano tomatoes
  • 2 Teaspoons Italian seasonings



To saute your frozen spinach just add 1 tablespoon of olive oil to your Le Creuset Braising Pan add in bag of frozen spinach and garlic. Cover and let simmer for about 7 minutes. Remove cover and drain. Using a clean paper towel squeeze excess water. In a large bowl combine the cooled spinach, egg, ricotta, basil, parsley, oregano, red pepper flakes, parmesan, 1 teaspoon sea salt and 1/2 teaspoon freshly ground pepper pepper. Combine together. Shape into balls (1 heaping tablespoon of the mixture); roll each in flour and drop (about 5 at a time) into 3 quarts of boiling water. Take your Le Creuset Braising Pan and fill 1/2 way with water and set over a high temperature.  Once it boils add in fresh spinach leaves for 3 minutes (you may need to do this in batches).  Remove and set in colander to drain then add to a plate lined with a clean white towel. Take fresh spinach leaves and set  on a clean work board.  Add a teaspoon or more of ricotta and spinach mixture and fold over spinach.  Continue until all balls are rolled. Using the same pan over medium heat add 1 tablespoon olive oil and heat over medium heat.  Add in san marzano tomaotes, 1 teaspoon sea salt, 1/2 teaspoon freshly ground pepper, italian seasonings and 2 cloves garlic.  Bring to a simmer. Lover to low-medium.  Add spinach balls into the sauce, cover for 20 minutes. Enjoy!

Nutritional Facts
Calories Per Serving346
Total Fat24g37%
Vitamin A795µg88%
Vitamin B120.5µg9%
Vitamin B60.4mg21.5%
Vitamin C50mg84%
Vitamin D0.4µg0.1%
Vitamin E4mg21%
Vitamin K620µg100%
Folate (food)276µgN/A
Folate equivalent (total)276µg69%
Niacin (B3)2mg9%
Riboflavin (B2)0.6mg32.6%
Thiamin (B1)0.2mg11%