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Sicilian Rice Ball Casserole

taratara

Servings: 8 • Serving Size: 1/8th • Old Points: 8 pts • Points+: 9 pts Calories: 367.2 • Fat: 9.5 g • Carb: 46.8 g • Fiber: 2.0 g • Protein: 20.9 g


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servings:
Makes 8
Time:
total time:
1 hour

Save this recipe 2
Sicilian Rice Ball Casserole photo Save this recipe 2
servings:
Makes 8
Time:
total time:
1 hour

Ingredients

  • 2 cups uncooked long grain rice
  • 4 cups water
  • 1 (2.5 oz) sweet Italian sausage link, casing removed
  • 10 oz (.65 lbs) 93% lean ground turkey (1/2 package)
  • 1/4 cup onion, minced
  • salt and fresh pepper
  • 5 oz frozen peas
  • 16 oz homemade tomato sauce
  • 1/3 cup egg beaters or egg whites
  • 1/2 cup pecorino romano
  • cooking spray
  • 4 tbsp seasoned breadcrumbs, divided
  • 1 1/4 cup shredded part skim mozzarella
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directions

  • 1

    Cook rice in water 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. Season with salt and pepper to taste, then add peas and 8 oz tomato sauce and simmer on low, covered, about 20 minutes.

  • 3

    Preheat oven to 400°. In a large bowl combine rice, pecorino romano, eggs, and 3-4 oz tomato sauce and mix well. Rice should be a bit sticky.

  • 4

    Spray a 9 x 12 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.

  • 5

    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.

  • 6

    Add the meat and peas.

  • 7

    Sprinkle mozzarella on top. Top with remaining rice and press until even. Top with remaining 4 oz of sauce, remaining 2 tbsp breadcrumbs, and remaining mozzarella.

  • 8

    Cover with foil and bake 20 minutes. Remove foil and bake 10 more minutes. Cut into 8 pieces.


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