Arancini Casserole

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:

  • 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.

Original recipe can be found here: Skinny Taste