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Italian Rice Casserole Recipe with Chicken Sausage

This rice casserole recipe is a asy way to get your fix of the comforting flavors of the popular Sicilian rice balls (aracini). And it's the perfect casserole to make ahead and refrigerate or freeze for later if you need to.

Prep Time
10 mins
Cook Time
1 hr
Servings: 8 pieces
Calories: 391 kcal
Course: Dinner
Cuisine: Italian

Ingredients

  • 2 cups uncooked long-grain white rice
  • 1 teaspoon kosher salt
  • 14 ounces sweet Italian chicken sausage, casings removed
  • 1/4 cup minced onions
  • 5 ounces frozen peas
  • 2 cups store-bought marinara sauce, plus more for serving (optional)
  • 1/2 cup freshly grated Pecorino Romano cheese
  • 2 large eggs, lightly beaten
  • extra virgin olive oil
  • 1/4 cup seasoned bread crumbs, regular or gluten free
  • 1 1/4 cup shredded part-skim mozarella cheese
  • chopped fresh parsley or basil for garnish, (optional)

Instructions

    Cup of Yum
  1. Cook the rice with the salt according to the package directions. Set aside to cool.
  2. 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.
  3. Preheat the oven to 400 degrees F.
  4. 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).
  5. 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.
  6. 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.
  7. 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

  • Recipe from Skinnytaste Meal Prep Cookbook (affiliate link)
  • Serve with: a fresh salad like this Arugula Salad or Panzanella, to keep with the Italian theme!
  • To freeze and serve later: Before baking, cover the uncooked dish tightly with plastic wrap, then foil, and freeze. Let completely thaw in the fridge 24 hours before baking. Preheat the oven to 350 degrees F. Remove the plastic wrap and cover tightly with foil. Bake until heated through in the center, 40 to 50 minutes. 
  • Leftovers: Cooked rice ball casserole can be stored in the fridge, covered, for up to 4 days. 
  • Visit our Shop to browse quality Mediterranean ingredients including extra virgin olive oils and spices. 

Nutrition Information

Calories 391kcal (20%) Carbohydrates 49g (16%) Protein 22g (44%) Saturated Fat 5g (25%) Cholesterol 98mg (33%) Potassium 335.8mg (10%) 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%)

Nutrition Facts

Serving: 8pieces

Amount Per Serving

Calories 391

% 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.