Spinach and Pumpkin Rice Casserole

Spinach and Pumpkin Rice Casserole is super creamy, combining sweet pumpkin puree with three gooey cheeses.

With a protein-rich egg, fresh spinach and fluffy jasmine rice, this casserole is a wonderfully filling feast that lets your oven do the work. This post contains affiliate links.

Be sure to check out my other mouthwatering Pumpkin Recipes!

Spinach and Pumpkin Rice Casserole

This casserole takes just 10 minutes to prep and cooks within 50 minutes.

It creates 4 servings.

A special thanks to MinuteRice.com for this yummy recipe.

Ingredients:

• 2 cups Minute Instant Jasmine Rice
• 7 ounces pumpkin puree
• 1/2 cup heavy cream
• 2 tablespoons butter, cut into cubes
• 1 1/4 teaspoons salt, divided
• 1 1/4 teaspoons black pepper, divided
• 1 tablespoon olive oil
• 5 ounces spinach
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided

Directions for Pumpkin Rice Casserole:

Prepare rice according to package directions.

Stir in pumpkin puree, cream, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.

Preheat oven to 375 F. In large skillet over medium heat, heat oil. Add spinach and garlic; cook 2-4 minutes, or until wilted. Let cool completely; squeeze out excess moisture. Season with 1/4 teaspoon salt and 1/4 teaspoon 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 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 30 minutes. Remove foil; bake 15-20 minutes, or until golden brown and bubbling.

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Spinach and Pumpkin Rice Casserole

Yield: 4

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Spinach and Pumpkin Rice Casserole is super creamy, combining sweet pumpkin puree with three gooey cheeses.

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Ingredients

• 2 cups Minute Instant Jasmine Rice
• 7 ounces pumpkin puree
• 1/2 cup heavy cream
• 2 tablespoons butter, cut into cubes
• 1 1/4 teaspoons salt, divided
• 1 1/4 teaspoons black pepper, divided
• 1 tablespoon olive oil
• 5 ounces spinach
• 1 clove garlic, minced
• 1 cup ricotta cheese
• 1 egg
• 2 cups shredded mozzarella cheese, divided
• 3/4 cup grated Parmesan cheese, divided

Instructions

1. Prepare rice according to package directions.
2. Stir in pumpkin puree, cream, butter, 1/2 teaspoon salt and 1/2 teaspoon pepper; set aside.
3. Preheat oven to 375 F. In large skillet over medium heat, heat oil. Add spinach and garlic; cook 2-4 minutes, or until wilted. Let cool completely; squeeze out excess moisture. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
4. In medium bowl, combine ricotta, egg and spinach. Stir in 1 cup mozzarella, 1/2 cup Parmesan cheese and remaining salt and pepper.
5. Layer half of 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.
6. Cover with foil; bake 30 minutes. Remove foil; bake 15-20 minutes, or until golden brown and bubbling.

Recommended Products

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• 
  Large Cast iron Skillet
• 
  Mixing Bowls - Stainless Steel, Non Slip, Colorful Silicone Bottom
• 
  8x8 Baking Casserole Dish

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 625Total Fat: 40gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 159mgSodium: 1453mgCarbohydrates: 38gFiber: 3gSugar: 4gProtein: 29g

Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.

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