Skinny Sicilian Rice Ball Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 cups long grain brown rice4 cups water6 oz Aidell's Italian Sausage10 oz (.65 lbs) 93% lean ground turkey1/4 cup onion, finely choppedsalt & pepper to taste5 oz frozen corn16 oz Ragu spaghetti sauce1/3 cup egg beaters or egg whites1/2 cup pecorino Romanocooking spray4 tbsp seasoned breadcrumbs1 cup (8oz) shredded part skim mozzarella
1. Cook rice in water according to package directions. Set aside to cool.
2. 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 corn and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
3, 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.
4. 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.
5. 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.
6. Add the meat and corn.
7. 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.
8. Loosely cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.
(makes 8 2.25 inch x 3 inch pieces, but it is VERY filling so you cut probably cut the pieces smaller and cut more servings from the dish.)
Number of Servings: 8
Recipe submitted by SparkPeople user STUBBSKID69.
2. 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 corn and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.
3, 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.
4. 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.
5. 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.
6. Add the meat and corn.
7. 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.
8. Loosely cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.
(makes 8 2.25 inch x 3 inch pieces, but it is VERY filling so you cut probably cut the pieces smaller and cut more servings from the dish.)
Number of Servings: 8
Recipe submitted by SparkPeople user STUBBSKID69.
Nutritional Info Amount Per Serving
- Calories: 343.0
- Total Fat: 15.9 g
- Cholesterol: 73.8 mg
- Sodium: 972.4 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 2.9 g
- Protein: 25.6 g
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