Italian Rice Casserole Recipe with Chicken Sausage
User Reviews
4.7
Italian Rice Casserole Recipe with Chicken Sausage
Description
The recipe starts by cooking rice with salt as per package instructions. Ground sweet Italian chicken sausage is browned with onions and cooked together with peas and marinara sauce until the flavors meld properly. The cooled rice is then mixed with Pecorino Romano cheese, beaten eggs, and additional marinara to form a sticky mixture.
The casserole dish is prepared with olive oil and bread crumbs to prevent sticking and add texture. Half the rice mixture is pressed onto the bottom and sides of the dish to form a crust, then layered with the cooked sausage mixture and topped with shredded mozzarella and the remaining rice mixture. It is finished by topping with more mozzarella and bread crumbs before baking until browned and crisp on top.
This casserole presents a balanced combination of savory sausage, tender rice, creamy cheeses, and tomato sauce, making it a filling main dish. Garnishing with fresh parsley or basil adds a touch of freshness. Freezing instructions are provided for make-ahead convenience, and it can be served with a fresh salad to complement the Italian theme.
Ingredients
- 2 cups long-grain white rice uncooked
- 1 teaspoon kosher salt
- 14 ounces sweet Italian chicken sausage casings removed
- 1/4 cup onion minced
- 5 ounces peas frozen
- 2 cups marinara sauce plus more for serving (optional, store-bought
- 1/2 cup Pecorino Romano cheese freshly grated
- 2 egg lightly beaten, large
- extra virgin olive oil
- 1/4 cup seasoned bread crumbs regular or gluten free
- 1 1/4 cup mozzarella cheese shredded, part-skim
- parsley optional, chopped fresh; or basil; for garnish
Instructions
- Cook the rice with the salt according to the package directions. Set aside to cool.
- Heat a larger nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned, about 5 minutes (I found adding a little extra virgin olive oil to the pan helped). Stir in the onions and cook until browned, 4 to 5 minutes more. Add the peas and 1 cup marinara sauce. Reduce the heat to low and cover. Cook until the flavors meld, about 20 minutes.
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the cooked rice, Pecorino, eggs, and 1/2 cup marinara sauce and mix well. (The mixture should be a bit sticky).
- Brush or spray the bottom and sides of a 9 x 13-inch baking dish with extra virgin olive oil. Add 2 tablespoons bread crumbs to the dish and roll around to coat the bottom and sides.
- Take half the rice mixture (or a little more if needed) and cover the bottom and sides of the dish, pressing the rice down to form an even bottom layer. Add the sausage-pea mixture and spread in one layer. Top with 3/4 cup mozzarella. Cover with the remaining rice mixture, press until even. Top with the remaining 1/2 cup marinara, 2 tablespoons read crumbs, and 1/2 cup mozzarella.
- Cover with foil and bake until hot, about 30 minutes. Garnish with parsley or basil. Cut into 8 pieces and serve with more marinara, if you like.
Notes
- For a make-ahead option, freeze the uncooked assembled casserole tightly wrapped, then thaw in the fridge 24 hours before baking at 350°F.
- Leftover baked casserole keeps well covered in the fridge for up to 4 days.
- Consider serving alongside a fresh salad like arugula or panzanella for added veggies and acidity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8pieces
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 49g | 16% |
| Protein | 22g | 44% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 98mg | 33% |
| Potassium | 335.8mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4.7g | 9% |
| Vitamin A | 720.2IU | 14% |
| Vitamin C | 12.1mg | 13% |
| Calcium | 175.8mg | 18% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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