Sicilian Rice Ball Casserole Recipe
Want to try something a bit different for dinner? How about a delicious Italian dish of rice, tomato sauce, two cheeses, and sprinkled with a little more cheese on top.
This Sicilian Rice Ball Casserole recipe is taken from a popular dish called Arancini, which are those (very popular) stuffed rice balls that you see at Italian Restaurants.
The rice balls are filled with rice, cheese, sauce and sometimes meat. This casserole is dish is created from the traditional rice ball recipe.
The Arancini rice balls are typically served as an appetizer, but this casserole recipe turns it into a full meal!
If you have any questions, please let me know!
Treat your family to this delicious blend of rice, pasta sauce and cheeses.
- 3 cups white rice, uncooked
- 1 1/2 teaspoons sea salt
- 1/2 lb. ground hot sausage
- 1 lb. ground pork
- 3/4 cup of chopped onion
- 1 cup frozen peas, thawed
- 16 oz. of tomato pasta sauce
- 1 Egg
- 3/4 cups Romano cheese
- 1 cup Italian breadcrumbs
- 1 1/2 cups shredded Mozzarella cheese
- black pepper to taste
- fresh basil to garnish
Preheat oven to 400 degrees. (F.)
Lightly coat bottom and sides of a 9 x 13 casserole dish with cooking spray.
Cook rice per instructions and set aside.
In a large skillet, sauté sausage until well browned. Remove from the skillet and set aside.
Using the same large skillet, sauté ground pork and onions - season with salt and pepper as it cooks.
To the skillet, add the cooked sausage, frozen peas and 1 cup of tomato sauce; cover and simmer on low for 20 minutes.
In a mixing bowl, add the cooked rice, romano cheese, egg and 3/4 cup tomato sauce and combine.
Add half of the rice mixture to the bottom of your 9 x 13 casserole dish. Press Rice into bottom and sides of the dish.
Add the meat and sauce mixture on top of rice layer.
Top with 3/4 shredded Mozzarella cheese
Cover with remaining rice mixture and press to make even.
Top with a light layer of bread crumbs and remaining Mozzarella cheese.
Cover and Bake for 30 minutes.
Let dish rest for about 5 minutes. garnish with basil and cut and serve!
You need enough breadcrumbs to coat a 9x13 casserole pan and to sprinkle on top