Sunday, April 3, 2016

Italian Rice Ball Casserole

Recipe and photo from Skinnytaste

This is so yummy! Gary, and the kids loved it- Everett said, "this dinner is AWESOME!" I think that's the best praise I've ever received from him for a dinner!

  • 2 cups white or brown rice, cooked (I used the frozen brown rice in a bag)
  • 1 teaspoon kosher salt
  • 1 lb. ground turkey
  • 1 onion, minced  
  • black pepper
  • 3/4 cup frozen peas
  • 2 cups (or more) marinara sauce (I used TJs tomato basil marinara)
  • 1 large egg, 1 egg white
  • 1/2 cup pecorino romano (or parmesan)
  • 4 tbsp seasoned breadcrumbs, divided
  • 1 1/4 cup shredded part skim mozzarella 

  • Preheat the oven to 400°F.  Cook the turkey and onions until browned. Season with salt and black pepper, then add peas and 1 cup sauce (I did a bit more); simmer on low for 10 minutes.
In a large bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce (I used more) and mix well. Rice should be a bit sticky.
Spray a 9 x 13 casserole dish with cooking spray, making sure to spray sides too. Add 2 tbsp breadcrumbs to the dish and roll around to coat the bottom and sides.
Take half of the rice mixture (a little more if needed) and cover the bottom of the dish and up the sides; press to form the bottom layer. Fill with the meat and peas and top with 3/4 cup mozzarella cheese. 
Cover with remaining rice mixture and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.
Cover with foil and bake 30 minutes, let cool slightly then cut into squares.