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Sicilian Rice Ball Casserole

Sicilian Rice Ball Casserole
Gina’s Skinny Recipes found at skinnytaste.com

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 (I used a little over 1/2 lb dark meat turkey)
1/4 cup onion, minced
salt and fresh pepper
5 oz frozen peas (I substituted cooked frozen spinach, maybe 4 oz?)
16 oz homemade tomato sauce
1/3 cup egg beaters or egg whites (I used one egg)
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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