Sicilian Rice Ball Casserole
Sicilian Rice Ball Casserole filled with ground turkey and a little sausage adds lots of flavor, plus peas and sauce. Freezes well, great for potlucks and family friendly!
Ingredients
- 2 cups uncooked long grain rice
- 1 3/4 teaspoons kosher salt
- 1 2.5 oz sweet Italian sausage link, casing removed
- 10 oz 93% lean ground turkey
- 1/4 cup onion (minced)
- black pepper
- 5 oz frozen peas
- 2 cups homemade tomato sauce
- 1 large egg (1 egg white)
- 1/2 cup Pecorino romano cheese (or parmesan)
- cooking spray
- 4 tbsp seasoned breadcrumbs (divided (or gf crumbs))
- 1 1/4 cup shredded part skim mozzarella
- fresh parsley or basil (if desired)
Directions
- 1
Cook rice with 1 teaspoon kosher salt according to package directions. Set aside to cool.
- 2
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.
- 3
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.
- 4
Preheat oven to 400°F.
- 5
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.
- 6
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.
- 7
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.
- 8
Top with 3/4 cup mozzarella cheese.
- 9
Cover with remaining rice and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.
- 10
Cover with foil and bake 30 minutes, until hot. Garnish with parsley or basil if desired, cut into 8 pieces and serve.