Sicillian Rice Ball Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 349.2
  • Total Fat: 16.7 g
  • Cholesterol: 71.1 mg
  • Sodium: 827.8 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 1.9 g
  • Protein: 25.8 g

View full nutritional breakdown of Sicillian Rice Ball Casserole calories by ingredient
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Number of Servings: 8


    2 cups uncooked long grain rice
    4 cups water
    1 (2.5 oz) sweet Italian sausage link, casing removed
    10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
    1/4 cup onion, minced
    salt and fresh pepper
    5 oz frozen peas
    16 oz homemade tomato sauce
    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


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.

Serving Size: 1/8th of casserole = 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user ASCHARF1138.

TAGS:  Beef/Pork |

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