Dinner

Spinach & Artichoke Rice Casserole Recipe

ByRita Bennet February 9, 2026February 9, 2026

Introduction

This Spinach & Artichoke Rice Casserole is a creamy, savory dish perfect as a comforting side or a satisfying vegetarian main. Packed with tender artichokes, spinach, and a blend of cheeses, it’s an easy bake that will please any crowd.

A close-up of a white glass dish filled with a creamy, mixed baked casserole that has a top layer of golden-brown melted cheese with small green herb bits scattered throughout. A wooden spoon lifts a portion from the dish, showing layers of thick, white, soft cheese and chopped green vegetables underneath, with some spots of bubbling, slightly browned cheese. The dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups cooked rice
1 (10 to 12-oz) package frozen chopped spinach, thawed and squeezed dry

1 (14-oz) can artichoke hearts, finely chopped
1½ cups shredded Parmesan cheese, divided

1 (8-oz) package cream cheese, softened
1 (15-oz) container ricotta cheese

3 cups shredded mozzarella cheese, divided
¾ cup milk
½ tsp garlic powder

¼ tsp onion powder

Instructions

Step 1: Preheat your oven to 325ºF and lightly spray a 9×13-inch baking dish with cooking spray to prevent sticking.
Step 2: In a large bowl, beat together the cream cheese, ricotta, milk, garlic powder, and onion powder until smooth and well combined.

Step 3: Stir in the cooked rice, drained spinach, chopped artichoke hearts, 1½ cups of shredded mozzarella, and 1 cup of shredded Parmesan cheese. Mix thoroughly to evenly distribute the ingredients.
Step 4: Spoon the rice mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top for a golden, cheesy crust.
Step 5: Bake uncovered for 40 to 45 minutes, or until the casserole is heated through and the cheese topping is bubbly and lightly browned.

Tips & Variations

For extra flavor, add a pinch of crushed red pepper flakes or a teaspoon of lemon zest to brighten the dish.
You can substitute fresh spinach if preferred; just sauté it until wilted and drain any excess moisture before using.
Try using smoked mozzarella for a richer, smoky taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the casserole in the oven at 350ºF until heated through, about 15-20 minutes.

How to Serve

A close-up view of a baked dish in a clear glass rectangular casserole with two handles. The dish has one main thick top layer with a golden brown bubbly cheese crust, with slightly browned spots and sprinkled with small bits of green herbs. The texture looks creamy underneath the browned cheese. The casserole is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can prepare the casserole assembly up to a day in advance, cover it tightly, and refrigerate. Bake it when ready, adding additional baking time if it’s straight from the fridge.

Is this dish suitable for freezing?

This casserole can be frozen. Allow it to cool completely, then cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.