Sicilian Rice Ball Casserole

By Scout0421

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

Ingredients

• 2 cups uncooked long grain rice
• 4 cups water
• 1 (2.5 oz) sweet Italian sausage or other sausage
• 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

Details

Servings 8

Preparation

Step 1

Cook rice in according to directions and let cool.

Saute sausage cooking until brown. Add turkey and onions and cook until browned. Season w/ salt & pepper to taste, then add peas and 8 oz tomato sauce. Simmer on low for 20 minutes.

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

Spray a 9x12 casserole dish with cooking spray. Add 2 tbsp breadcrumbs to the dish and roll around to coat 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.

Add the meat and peas.

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.

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