This Sicilian rice ball casserole combines crispy-breadcrumb-coated rice layers with a savory ground turkey and sausage filling studded with peas. It bakes until golden and freezes beautifully, making it ideal for batch cooking and potlucks.
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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.
Written automatically by CookOS, not by the creator.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through. Freeze the assembled casserole for up to 3 months; bake from frozen at 400°F for 45–50 minutes covered.
9 x 13 casserole dish · aluminum foil
Written automatically by CookOS, not by the creator.
Yes. Assemble completely, wrap tightly in foil, and freeze for up to 3 months. Bake from frozen at 400°F for 45–50 minutes covered, then uncover for the last 5–10 minutes.
Yes, use 12 oz ground turkey total, but add 1/2 teaspoon fennel seeds or Italian seasoning to the meat mixture to replicate the sausage flavor.
Add another egg white or 2 tablespoons of the tomato sauce to the rice mixture and stir until it holds together when pressed.
Bake covered for 30 minutes at 400°F until heated through. If using from frozen, bake 45–50 minutes covered, checking that the center is hot.
Use gluten-free breadcrumbs and verify your sausage and seasonings are certified gluten-free. The rest of the ingredients are naturally gluten-free.
