Italian Rice Ball Casserole
Description
Anyone who loves rice balls will enjoy this casserole. It's flavorful, satisfying and delicious.
Ingredients
2 c. long grain rice, raw (Arborio rice can be substituted)
1 3/4 t. kosher salt, divided
2.5 oz. sweet Italian sausage link, casings removed
10 oz. ground turkey, 93% lean
1/4 c. onion, minced
freshly ground black pepper
5 oz. frozen peas
2 c. tomato sauce, divided
1 large egg
1 egg white
1/2 c. Pecorino-Romano or Parmesan cheese
non-stick cooking spray
4 T. seasoned breadcrumbs, divided
1 1/4 c. shredded part-skim Mozzarella cheese
fresh parsley or basil, for garnish, if desired
Directions
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Cook rice with 1 t. kosher salt according to package directions; set aside to cool.
While rice is cooking, sauté sausage, breaking up into small pieces; cook until brown. Add turkey and onions; cook, breaking up into small pieces; cook until browned.
Season with 3/4 t. salt and black pepper, to taste. Add peas and 1 c. tomato sauce; simmer on low, covered, about 20 minutes.
Preheat oven to 400 degrees.
In a large bowl, combine cooked rice, cheese, eggs and 1/2 c. tomato sauce; stir well. The rice will be a bit sticky.
Spray bottom and sides of a 9 x 13 baking dish with cooking spray. Add 2 T. breadcrumbs to the dish; roll around to coat the bottom and sides.
Take half of the rice mixture or a little more if needed, and cover the bottom of the dish and up the sides; press down, forming the bottom layer. Fill with the meat and peas. Top with 3/4 c. Mozzarella cheese.
Cover with remaining rice, pressing until even. Top with remaining sauce, remaining 2 T. breadcrumbs and remaining 1/2 c. Mozzarella cheese.
Cover with aluminum foil. Bake 30 minutes, until hot.
Serve, garnished with parsley or basil. if desired.
8 servings.