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Heat the oven to 400ºF. Coat a 9x13-inch baking dish or large 12-inch ovenproof skillet (preferably cast iron) with olive oil.
Place 1 (10-ounce) container thawed frozen cut spinach (including any juices), 1 (about 24-ounce) jar marinara sauce, 1 cup long-grain white rice, ¾ cup water, ¼ cup of the grated Parmesan cheese, and ½ teaspoon kosher salt in the baking dish. Stir until combined and spread into an even layer.
Arrange 1 (about 26-ounce) bag frozen meatballs over the rice mixture. Cover the baking dish tightly in aluminum foil. Bake until the rice is tender, 60 to 70 minutes.
Switch the oven to broil. Uncover the baking dish. Sprinkle with 2 cups shredded low-moisture mozzarella cheese and the remaining ¼ cup grated Parmesan. Return to the oven and broil uncovered until the cheeses are melted and starting to brown in spots, 2 to 4 minutes. Top with more grated Parmesan. Garnish with finely chopped fresh parsley leaves and red pepper flakes if desired.