I can’t get over how delicious this recipe was the first time I tried it. I highly recommend using the 93% lean turkey as recommended in the recipe, rather than 99% lean – that will make this recipe too dry and you won’t enjoy it nearly as much. Everything in this recipe may look like a lot, but really once you get it going, this is one of the simplest casseroles to make – another good reason to double the recipe and freeze one for future use. Big thanks again to the chefs behind Skinny Taste for sharing such a great recipe.

 

Ingredients

2 cups uncooked long grain rice

1 3/4 teaspoons kosher salt

1 (2.5 oz) sweet Italian sausage link, casing removed

10 oz (.65 lbs) 93% lean ground turkey

1/4 cup onion, minced

black pepper

5 oz frozen peas

2 cups homemade tomato sauce

1 large egg, 1 egg white

1/2 cup pecorino romano (or parmesan)

cooking spray

4 tbsp seasoned breadcrumbs, divided

1 1/4 cup shredded part skim mozzarella

fresh parsley or basil, if desired

 

Instructions

Cook rice with 1 teaspoon kosher salt 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 3/4 teaspoon salt and black pepper to taste, then add peas and 1 cup sauce; simmer on low, covered, about 20 minutes.

Preheat oven to 400°F.

In a large bowl combine cooked rice, pecorino romano, eggs, and 1/2 cup tomato sauce and mix well. Rice should be a bit sticky.

Spray a 9 x 13 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. Fill with the meat and peas.

Top with 3/4 cup mozzarella cheese.

Cover with remaining rice and press until even. Top with remaining sauce, remaining 2 tbsp breadcrumbs, and remaining 1/2 cup mozzarella.

Cover with foil and bake 30 minutes, until hot. Garnish with parsley or basil if desired, cut into 8 pieces and serve.

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Quick tip: If you aren’t a fan of peas, try substituting broccoli or another vegetable.

Recipe and image courtesy of Skinny Taste