Cheesy Baked Spinach Rice

• Produce

  • 2 minced cloves Garlic
  • 1 tsp Lemon, zest
  • 1/3 cup Onion

• Pasta & Grains

  • 1 1/2 cups White rice

• Baking & Spices

  • 1 Salt and pepper

• Nuts & Seeds

  • 1/3 cup Almonds

• Dairy

  • 2 tbsp Butter
  • 1/2 cup Parmesan cheese
  • 1 cup Ricotta cheese
  • 1 cup Swiss or mozzarella cheese

• Other

  • 4 cups Frozen, bagged (not a block chopped spinach

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 tablespoons butter, plus more for greasing the pan
• ⅓ cup diced onion
• 2 minced cloves garlic
• 4 cups frozen, bagged (not a block) chopped spinach
• salt and pepper
• 1 + ½ cups white rice (or 4 cups cooked - Minute rice is OK)
• 1 cup Ricotta cheese
• 1 cup shredded Swiss or Mozzarella cheese
• ½ cup shredded Parmesan cheese, divided
• 1 teaspoon lemon zest, just the top yellow part not the white pith
• ⅓ cup sliced almonds

Directions

• Preheat the oven to 375 degrees F. Butter an 8x8-inch casserole pan.
• Add the butter to a large frying pan over medium-low heat and cook the onion and garlic about 5 minutes, stirring often.
• Add the spinach to the pan and cook just until its thawed out and soft, stirring often. Season well with salt and pepper.
• Remove from the heat and add the rice to the pan, use a fork to mix it with the spinach so its evenly combined.
• Using a fork gently mix in the Ricotta, Swiss, most of the Parmesan (save about 2 tablespoons for the top) and the lemon zest.
• Season to taste with more salt and pepper.
• Spoon into the pan and spread evenly. Top with the almonds and 2 tablespoon Parmesan.
• Bake 20 - 24 minutes until golden on top and hot in the center.