Sicilian Rice Ball Casserole
This Sicilian Rice Ball Casserole takes one of my favorite appetizers (arancini) and turns it into a weeknight meal. Freezes well for make ahead meals and it’s also great for potlucks.
Servings: 8
Prep Time: 15 m
Cook Time: 1 h
Ingredients
- 2 cups uncooked long grain rice
- 4 cups water
- 1 (2.5 oz) sweet Italian sausage link, casing removed (I used a hot Italian sausage)
- 10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
- 1/4 cup onion, minced
- salt and fresh pepper
- 5 oz frozen peas (used canned)
- 16 oz homemade tomato sauce (used Hunt)
- 1/3 cup egg beaters or egg whites
- 1/2 cup pecorino romano
- cooking spray
- 4 tbsp seasoned breadcrumbs, divided
- 1 1/4 cup shredded part skim mozzarella
Directions
- Cook rice in water according to package directions. Set aside to cool.
- Meanwhile, sauté sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onions and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
- Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.
- Spray a 9 x 12 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.
- Add the meat and peas.
- Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.
- Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.