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.
Be sure to check out my other mouthwatering Pumpkin Recipes!
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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.
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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
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.
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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.
For more delicious casserole ideas!
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Spinach and Pumpkin Rice Casserole
Spinach and Pumpkin Rice Casserole is super creamy, combining sweet pumpkin puree with three gooey cheeses.
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
- 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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Nutrition Information:
Yield: 4 Serving Size: 1Amount 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.
Don’t miss out on our other family friendly recipes!