Description
A delicious and hearty Fire-Roasted Tomato and Spinach Rice Bake with Ricotta, perfect for a comforting meal.
Ingredients
- 3 cups cooked long-grain white rice, cooled
- 1 can (14.5 oz) fire-roasted diced tomatoes, drained well
- 2 cups fresh baby spinach, roughly chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- ½ cup whole-milk ricotta cheese
- ½ cup heavy cream
- 1½ cups shredded mozzarella cheese, divided
- ½ cup grated Parmesan cheese, divided
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh basil, optional
Instructions
- Preheat the oven. Set your oven to 400°F. Lightly grease a 9 × 13-inch baking dish with olive oil or nonstick cooking spray.
- Sauté the spinach. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and cook for 30 seconds. Add the spinach and cook for 1–2 minutes, until just wilted. Remove from the heat.
- Prepare the creamy mixture. In a large bowl, mix the ricotta, heavy cream, oregano, red pepper flakes, salt, and black pepper until well combined.
- Combine the ingredients. Add the cooked rice, well-drained tomatoes, sautéed spinach, and garlic to the bowl. Stir in ¾ cup mozzarella and ¼ cup Parmesan cheese until evenly distributed.
- Transfer to the baking dish. Spread the rice mixture evenly into the prepared dish. Sprinkle the remaining ¾ cup mozzarella and ¼ cup Parmesan over the top.
- Bake until golden. Bake uncovered for 20–25 minutes, until the casserole is hot and bubbling around the edges. For a golden, lightly crisp cheese topping, broil for an additional 1–3 minutes, watching carefully.
- Rest and serve. Let the rice bake rest for 5–10 minutes before serving. Garnish with fresh basil if desired.
Notes
- Drain the tomatoes well. Too much liquid can make the rice soggy.
- Use cooled rice. Leftover rice works especially well because the grains hold their shape.
- Remove excess spinach moisture. If using frozen spinach, thaw it completely and squeeze out the liquid before adding.
- Make it heartier. Add 1–2 cups of cooked shredded chicken, browned ground beef, or white beans.
- Add more flavor. A pinch of smoked paprika complements the fire-roasted tomatoes.
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Cover and warm in a 350°F oven until heated through. Add a small splash of milk if the rice seems dry.
- Freezing: Freeze in individual portions for up to 2 months for best quality. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 50mg