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

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
completed Spinach and Pumpkin Rice Casserole in blue casserole dish

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.

Layered Spinach and Pumpkin Rice Casserole - ready to serve!

Cover with foil; bake 30 minutes. Remove foil; bake 15-20 minutes, or until golden brown and bubbling.

Spinach and Pumpkin Rice Casserole

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.

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.

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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.

Don’t miss out on our other family friendly recipes!

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