Brown Rice and Veggie Casserole

By catgirl

Note: A triple recipe fits in a 9 x 13 pan.

Ingredients

• 1 small onion
• 1 medium carrot, roughly chopped
• 1 cup cauliflower florets
• 1 cup broccoli florets
• 1 tablespoon olive oil
• 1 cup pasta sauce
• 1 cup ricotta cheese
• One 8-oz package mozzarella cheese, shredded
• 2 cups cooked brown rice (1 cup uncooked = about 1-1/4 cups cooked)

Details

Servings 6
Preparation time 5mins
Cooking time 35mins
Adapted from weelicious.com

Preparation

Step 1

1. Preheat oven to 375 degrees and grease an 8 x 8-inch baking dish.

2. Place the onion, carrot, cauliflower, and broccoli in a food processor and pulse to chop into bite-size pieces or chop by hand.

3. Heat the oil in a large saute pan, add the vegetables, and saute for 6 minutes or until fork tender.

4. Transfer the cooked vegetables to a large bowl, 1/2 of the pasta sauce, 1/3 of the ricotta, and 1 cup of the mozzarella and stir to combine.

5. In a separate bowl, combine the brown rice and the remaining pasta sauce, ricotta, and mozzarella.

6. Press half of the rice mixture into the baking dish. Spread all of the vegetable mixture on top, followed by the remaining brown rice mixture.

7. Bake for 50 minutes. Sprinkle with additional cheese (cheddar or Gouda is good.) Remove from the oven and allow to rest at room temperature for 20 minutes.

8. Cut into squares and serve.

TIP: You can freeze the casserole for up to 4 months before or after baking.