Skinny Sicilian Rice Ball Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

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

I found this recipe on the skinnytaste dot com web site. The recipe originally use white rice but I changed it to brown rice. To lower the sodium content, I will definitely make my own sauce next time. I found this recipe on the skinnytaste dot com web site. The recipe originally use white rice but I changed it to brown rice. To lower the sodium content, I will definitely make my own sauce next time.
Number of Servings: 8

Ingredients

    2 cups long grain brown rice
    4 cups water
    6 oz Aidell's Italian Sausage
    10 oz (.65 lbs) 93% lean ground turkey
    1/4 cup onion, finely chopped
    salt & pepper to taste
    5 oz frozen corn
    16 oz Ragu spaghetti sauce
    1/3 cup egg beaters or egg whites
    1/2 cup pecorino Romano
    cooking spray
    4 tbsp seasoned breadcrumbs
    1 cup (8oz) shredded part skim mozzarella

Directions

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.

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