Sicilian Rice Ball Casserole
User Reviews
4.8
Sicilian Rice Ball Casserole
Description
The Sicilian Rice Ball Casserole starts with long grain rice cooked and cooled, then combined with Pecorino Romano, eggs, and tomato sauce to form a sticky base mixture. The filling is made by browning Italian sausage with ground turkey, onions, peas, and simmered in tomato sauce to meld flavors. The casserole is assembled by layering rice along the bottom and sides of a greased dish with breadcrumbs, filling it with the meat and pea mixture, then topping with shredded mozzarella and the remaining rice. The top is finished with breadcrumbs and more mozzarella before baking.
This baking process creates a casserole with a crisp, golden breadcrumb crust and melted cheese topping. Inside, the rice base is creamy and tender, surrounding a rich and savory meat and vegetable filling. The Pecorino Romano adds a sharp salty note, while the peas provide bursts of sweetness and texture contrast.
Serve the casserole as a main dish that combines carbs, protein, and vegetables in one pan. You can garnish with fresh parsley or basil to add an herbal brightness if desired.
According to provided notes, this recipe is attributed as Julia's Healthy Italian. You may adapt cheese types or use gluten-free breadcrumbs when needed.
Ingredients
- 2 cups long grain rice uncooked
- 1 3/4 teaspoons kosher salt
- 1 Italian sausage sweet, casing removed, 2.5 oz
- 10 oz ground turkey 93% lean
- 1/4 cup onion (minced)
- black pepper
- 5 oz peas frozen
- 2 cups tomato sauce homemade
- 1 egg 1 egg white, large
- 1/2 cup Pecorino Romano cheese (or parmesan)
- cooking spray
- 4 tbsp seasoned breadcrumbs (divided (or gf crumbs))
- 1 1/4 cup mozzarella cheese shredded, part skim
- parsley if desired, or basil, fresh
Instructions
- Cook rice with 1 teaspoon kosher salt 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 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on low, covered, about 20 minutes.
- Preheat oven to 400°F.
- In a large bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mix well. Rice should be a bit sticky.
- Spray a 9 x 13 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. Fill with the meat and peas.
- Top with 3/4 cup mozzarella cheese.
- Cover with remaining rice and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.
- Cover with foil and bake 30 minutes, until hot. Garnish with parsley or basil if desired, cut into 8 pieces and serve.
Notes
- The recipe is attributed to Julia’s Healthy Italian.
- Use seasoned breadcrumbs or gluten-free alternatives based on preference.
- Garnish with fresh parsley or basil for added freshness when serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Serving | 1slice (1/8th) | |
| Calories | 373kcal | 19% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 61mg | 20% |
| Sodium | 629mg | 26% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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