Pumpkin and Spinach Layered Rice Casserole

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

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.

Pumpkin and Spinach Layered Rice Casserole

Leave a Reply

Your email address will not be published.

Scroll to top