Spinach casserole with cooked ham and scamorza cheese

In a bowl, combine the ricotta, eggs, grated Parmigiano Reggiano, and the previously cooked spinach, then mix with a spatula until you obtain a smooth and creamy mixture.

On the bottom of a baking dish greased with a drizzle of extra-virgin olive oil, add a sprinkling of breadcrumbs, the ricotta and vegetable mixture, the sliced scamorza, the cooked ham, and finally cover everything with the béchamel.

Finish with a sprinkling of Parmigiano Reggiano and bake in the oven or air fryer at 200 degrees for 15-20 minutes, until a crust has formed on the surface.