Friday, March 18, 2011

Sicilian Rice Ball Casserole (WW)

Haven't posted since Tuesday... guess I didn't have anything to say!! ;)

At least I can share this great recipe now.
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Never had sicilian rice ball casserole before, so I can't compare - but we loved this!
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Only changes I made was to use a spicy sausage and used canned tomato sauce (as I didn't have time to made from scratch).
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I got this from skinnytaste - my favorite WW recipes I get from Gina!

Sicilian Rice Ball Casserole
Gina's Skinny Recipes
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

2 cups uncooked long grain rice
4 cups water
1 (2.5 oz) sweet Italian sausage link, casing removed (I used a hot Italian 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 (used canned)
16 oz homemade tomato sauce (used Hunt)
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

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

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.

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.

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.

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3 comments:

Nicki said...

This looks very delicious - I've been in the mood for lasagna and this just might be the ticket.

Samantha said...

That looks really yummy!

Gina @ Skinnytaste said...

Looks beautiful! I'm happy you liked it!