Pumpkin and Spinach Layered Rice Casserole

This Italian-inspired rice casserole is layered with creamy pumpkin rice and cheesy spinach for a holiday-worthy casserole that everyone will love.

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Pumpkin and Spinach Layered Rice Casserole

Cooking time PREP TIME 10 mins
Cooking time COOK TIME 50 mins
Servings SERVES 4
Ready in TOTAL TIME 1 hr (+ 5 mins Standing Time)
Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 50 mins
Servings
SERVES 4
Ready in
TOTAL TIME 1 hr (+ 5 mins Standing Time)

Ingredients

  • 2 cups Minute® Instant Jasmine Rice
  • 1/2 can (14 oz can) pumpkin purée
  • 1/2 cup heavy cream
  • 2 tbsp butter, cut into cubes
  • 1 1/4 tsp salt, divided
  • 1 1/4 tsp black pepper, divided
  • 1 tbsp olive oil
  • 5 oz spinach
  • 1 clove garlic, minced
  • 1 cup ricotta cheese
  • 1 egg
  • 2 cups mozzarella cheese, shredded and divided
  • 3/4 cup Parmesan cheese, grated and divided

Instructions

  • Step 1

  • Prepare rice according to package directions.

    Step 2

  • Stir in pumpkin purée, cream, butter, 1/2 tsp salt and 1/2 tsp pepper; set aside.

    Step 3

  • 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.

    Step 4

  • In medium bowl, combine ricotta, egg and spinach. Stir in 1 cup mozzarella, 1/2 cup Parmesan cheese and remaining salt and pepper.

    Step 5

  • 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.

    Step 6

  • Cover with foil; bake for 30 mins. Remove foil; bake for 15 to 20 mins or until golden brown and bubbling.

    Recipe Tips

    Substitute Fontina for mozzarella cheese if desired.

    Garnish with parsley if desired.