This Italian-inspired rice casserole is layered with creamy pumpkin rice and cheesy spinach for a holiday-worthy casserole that everyone will love.
Prepare rice according to package directions.
Stir in pumpkin purée, cream, butter, 1/2 tsp salt and 1/2 tsp pepper; set aside.
Preheat oven to 375°F. Meanwhile, heat oil in large skillet set over medium heat; add spinach and garlic; cook for 2 to 4 mins or until wilted. Let cool completely; squeeze out excess moisture. Season with 1/4 tsp salt and 1/4 tsp pepper.
In medium bowl, combine ricotta, egg and spinach. Stir in 1 cup mozzarella, 1/2 cup Parmesan cheese and remaining salt and pepper.
Layer half of the rice mixture in greased 8-inch square baking dish. Top with spinach mixture, then top with remaining rice mixture. Sprinkle with remaining mozzarella and Parmesan.
Cover with foil; bake for 30 mins. Remove foil; bake for 15 to 20 mins or until golden brown and bubbling.
Substitute Fontina for mozzarella cheese if desired.
Garnish with parsley if desired.