Blog-worthy Casserole

While I have been doing a fair share of cooking, I have not put any of the great recipes I've tried on my blog lately. I'd say about 99% of the recipes I make lately are all from Skinny Taste. Anyone that has talked to me about cooking knows how much I love this website and how many great recipes I have tried. Way too many to list or blog about since it's just a straight replica from her website. I've even started a binder now to keep track of all my recipes of hers that I have been making.

I thought this recipe deserved to be an exception and needed to make it on my blog so I could share it with my friends and family in case they want to enjoy it as well. Even Mike said he loved it without me even asking and said it was delicious! It was a little intricate to make with the different steps, and multiple pots and pans to make everything. I did cheat a little and use jarred sauce in mine but it was just as good. It was the perfect cheesy rice combination with meat and peas, I even loved the ground turkey and chicken sausage it in (it does need both so don't skip the sausage!).

I am already planning to make this to bring over to our friends Mike and Sarah's house when she has the baby and we get to go visit, it's the perfect change from bringing over baked ziti or pasta. It says it freezes well also which is great, maybe next time it'd be worth it to make a double batch, oh the possibilities! For now I have been loving the leftovers!!

Sicilian Rice Ball Casserole
Source & Photo: Skinny Taste  (Points+: 9 pts)

I didn't even get to take my own pictures because we devoured it so quickly!!! 

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

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.