Description
A comforting casserole blending fluffy rice, savory meatballs, and gooey cheese, all coated in creamy marinara sauce.
Ingredients
Scale
- 1 1/2 cups uncooked long grain white rice
- 3 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups marinara or tomato basil pasta sauce
- 1 1/2 cups fully cooked meatballs (about 20–25 small meatballs)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- In a medium saucepan, bring the chicken broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes, then fluff with a fork.
- Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper, sauté for 5 minutes until softened. Stir in garlic, Italian seasoning, salt, pepper, and red pepper flakes, cooking for another minute.
- In a large bowl, combine the sautéed vegetables, cooked rice, and marinara sauce, mixing well.
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish and spread the rice mixture evenly in the dish. Nestle meatballs on top, pressing them gently into the rice.
- Sprinkle mozzarella and Parmesan cheese evenly on top, covering all meatballs and rice. Cover the dish with foil.
- Bake for 25 minutes, then remove foil and bake for an additional 10–12 minutes until cheese is melted and golden brown. Broil for 2 minutes for a crispy top, if desired. Garnish with parsley before serving.
Notes
For added richness, consider marinating the meatballs before baking. Adjust seasonings to personal taste for best results.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 45mg