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
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.