A delightful casserole combining the flavors of spinach, artichoke, and a medley of cheeses, perfect for any occasion.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated for even cooking.
Grease a 13x9-inch casserole dish with butter or cooking spray.
Use a non-stick spray for easier cleanup.
In a skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until fragrant and translucent.
Stir frequently to avoid burning the garlic.
Add the spinach and artichokes to the skillet, cooking until heated through. Remove from heat.
Drain any excess liquid from the spinach to prevent a watery casserole.
In a large mixing bowl, combine the ricotta, Monterey Jack, feta, and the cooked vegetable mixture. Mix well.
Ensure the cheeses are evenly distributed for consistent flavor.
In a small bowl, whisk together the eggs and nutmeg. Add this mixture to the filling and stir until incorporated.
Whisk the eggs thoroughly to ensure even mixing.
Transfer the mixture to the prepared casserole dish. Spread evenly.
Press the mixture gently to remove air pockets.
Sprinkle the top with breadcrumbs and Parmesan cheese.
For extra flavor, mix the breadcrumbs with a bit of melted butter before sprinkling.
Bake in the preheated oven for 45-50 minutes, or until the top is golden and the casserole is set.
Check for doneness by inserting a knife into the center; it should come out clean.
Let the casserole cool for 5 minutes before serving. Enjoy!
Allowing the casserole to rest helps it set and makes serving easier.
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