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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 327.4
  • Total Fat: 6.2 g
  • Cholesterol: 45.8 mg
  • Sodium: 610.5 mg
  • Total Carbs: 43.3 g
  • Dietary Fiber: 2.3 g
  • Protein: 23.4 g

View full nutritional breakdown of Sicilian Rice Ball Casserole calories by ingredient
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Sicilian Rice Ball Casserole

Submitted by: RENDABEE

Introduction

I knew this would go over well when my 15 year old sniffed his portion on his plate and said "Mmmmm, mom, this ones a winner".
Portions are fairly large.
Feel free to experiment to spice it up a bit.
I knew this would go over well when my 15 year old sniffed his portion on his plate and said "Mmmmm, mom, this ones a winner".
Portions are fairly large.
Feel free to experiment to spice it up a bit.

Number of Servings: 8

Ingredients

    6 cups cooked long grain rice (2 cups uncooked)
    1 Lilydale turkey sausage link, casing removed
    12 oz pkg lean ground turkey breast
    1/4 cup onion, minced
    salt and pepper
    5 oz frozen peas
    2 cups tomato sauce
    1 tbsp dried oregano
    2 Tbsp fresh basil, finely chopped
    1/3 cup egg beaters or egg whites
    1/2 cup romano cheese, grated
    4 Tbsp panko bread crumbs
    1 1/2 cups shredded part skim mozzarella cheese

Directions

Cook rice, if not yet cooked. Set aside to cool.
Saute sausage meat; cook until brown breaking up into pieces with a wooden spoon as it cooks. Add turkey and onion and cook until browned, breaking up as it cooks. Season with salt and pepper to taste, then add peas and 1 cup tomato sauce and herbs. Simmer on low, covered, about 20 minutes.
Preheat oven to 400 degrees.
In a large bowl combine rice, romano, egg whites and 3 - 4 oz tomato sauce. Mix well. Rice should be a little bit sticky.
Spray 9 x 12 casserole dish with cooking spray, making sure to spray sides too. Add 2 Tbsp panko crumbs 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 half of the mozzerella on top. Top with remaining rice and press until even. Top with remaining sauce, remaining 2 Tbsp panko crumbs, and remaining mozzarella.
Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.


Number of Servings: 8

Recipe submitted by SparkPeople user RENDABEE.






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