This Arancini Rice Ball Casserole is a comforting and flavorful dish that deconstructs the classic arancini rice balls into a simple yet indulgent baked casserole. Creamy risotto, rich meat sauce, and a crispy breadcrumb topping come together to create a hearty meal that’s perfect for family dinners or a crowd-pleasing side dish.

Arancini Rice Ball Casserole

Why You’ll Love This Recipe

This dish brings together all the best parts of arancini—creamy risotto, savory meat sauce, and melty cheese—into an easy-to-make casserole that requires less fuss but delivers all the flavor. The combination of mozzarella and Parmesan creates the perfect cheese pull, while the breadcrumb topping adds a satisfying crunch. Whether you’re feeding a crowd or enjoying a cozy dinner at home, this casserole is sure to be a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 small onion, finely chopped
1 ½ cups Arborio rice
½ cup dry white wine (optional)
6 cups hot chicken broth (or vegetable broth for a vegetarian option)
½ cup grated Parmesan cheese, plus more for topping
2 tablespoons butter
Salt and freshly ground black pepper to taste
1 pound ground beef (or Italian sausage, casings removed)
1 small onion, finely chopped
2 cloves garlic, minced
1 (28 ounce) can crushed tomatoes, undrained
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon sugar
Salt and freshly ground black pepper to taste
8 ounces mozzarella cheese, cut into ½-inch cubes
½ cup frozen peas (optional)
3 large eggs, beaten
2 cups breadcrumbs (Italian seasoned preferred)
½ cup grated Parmesan cheese
Vegetable oil, for drizzling
Fresh parsley, chopped, for garnish (optional)

Directions

Prepare the Risotto:
In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
Add the Arborio rice and cook, stirring constantly, for about 2-3 minutes. If using white wine, pour it in and stir until it’s completely absorbed.
Add about 1 cup of the hot chicken broth to the rice, stirring constantly until the liquid is almost completely absorbed.
Continue adding the broth, one cup at a time, stirring until each addition is absorbed before adding the next. This process will take about 20-25 minutes. The rice is done when it’s creamy and tender, but still has a slight bite to it (al dente).
Once the rice is cooked, remove the pot from the heat. Stir in the ½ cup of grated Parmesan cheese and butter. Season with salt and pepper to taste. Spread the risotto out on a baking sheet to cool slightly or refrigerate it to speed up the process.
Make the Meat Sauce:
In a large skillet or Dutch oven, brown the ground beef (or Italian sausage) over medium-high heat. Break it up with a spoon as it cooks, then drain off any excess grease.
Add the chopped onion and minced garlic to the skillet and cook until softened, about 5 minutes.
Stir in the crushed tomatoes, tomato sauce, dried oregano, dried basil, and sugar. Season with salt and pepper to taste.
Bring the sauce to a simmer, reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour, stirring occasionally. If using frozen peas, stir them into the sauce during the last 5 minutes of cooking.
Assemble the Casserole:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Spread half of the cooled risotto evenly over the bottom of the prepared baking dish.
Sprinkle the mozzarella cheese cubes evenly over the risotto layer.
Pour the meat sauce over the mozzarella, spreading it evenly.
Top with the remaining risotto, covering the meat sauce completely.
Prepare the Topping:
In a shallow bowl, whisk the beaten eggs.
In another shallow bowl, combine the breadcrumbs and ½ cup of grated Parmesan cheese.
Dip your hands in the egg wash and then the breadcrumb mixture. Gently press the breadcrumbs onto the top of the risotto layer. You can also sprinkle the breadcrumbs over the top and gently press them down.
Drizzle the top with vegetable oil for a golden, crispy finish.
Bake the Casserole:
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is heated through.
Let the casserole rest for 10 minutes before serving.
Garnish and Serve:
Garnish with fresh chopped parsley if desired. Serve in bowls or on plates, and enjoy!

Servings and Timing

Yield: 8-10 servings
Prep Time: 30 minutes
Cook Time: 90 minutes
Total Time: 120 minutes

Variations

Vegetarian Option: Substitute the ground beef with cooked lentils, mushrooms, or plant-based sausage for a meatless version. Use vegetable broth instead of chicken broth.
Extra Veggies: Add extra vegetables like zucchini, spinach, or bell peppers to the meat sauce for added nutrition.
Different Cheeses: Try using provolone, fontina, or ricotta cheese for a different flavor profile.
Spicy Kick: Add a pinch of red pepper flakes to the meat sauce for a little heat.
Make it Ahead: This casserole can be assembled ahead of time and stored in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time when ready to cook.

Storage/Reheating

Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. You can also reheat in the microwave for about 2-3 minutes per serving.

FAQs

1. Can I make this casserole ahead of time?

Yes, you can prepare the entire casserole up to the baking step, then cover and refrigerate it for up to 24 hours. Just bake it when you’re ready.

2. Can I freeze this casserole?

Yes, this casserole freezes well. Allow it to cool completely before freezing. Wrap it tightly in foil and store it in the freezer for up to 3 months. Thaw overnight in the refrigerator before baking.

3. Can I make this without wine?

Yes, the white wine is optional. If you prefer, just skip it and use more broth instead.

4. Can I use a different pasta shape?

Absolutely! While rigatoni is ideal for this casserole, you can use penne, ziti, or another pasta shape.

5. How do I make this dish spicier?

For extra heat, add red pepper flakes to the meat sauce or mix in some chopped jalapeños.

6. How can I make the topping crunchier?

For an extra-crispy topping, broil the casserole for the last 2-3 minutes of baking, keeping an eye on it to prevent burning.

7. Can I use pre-cooked rice instead of risotto?

While you can substitute with pre-cooked rice, the creamy texture of risotto is what makes this casserole special.

8. Can I use fresh mozzarella instead of shredded?

Yes! Fresh mozzarella works wonderfully in this casserole for an even creamier texture.

9. Can I add a little more cheese to the filling?

Feel free to add more cheese for a richer flavor. Extra Parmesan or mozzarella can be stirred into the risotto mixture for added creaminess.

10. How do I make this casserole gluten-free?

Use gluten-free breadcrumbs and substitute the pasta with gluten-free pasta or rice for a gluten-free version.

Conclusion

This Arancini Rice Ball Casserole takes all the delicious flavors of arancini and turns them into an easy, baked dish that’s perfect for dinner or a special occasion. With its creamy risotto, savory meat sauce, and crispy topping, it’s sure to be a crowd-pleaser. Whether you’re making it for a family dinner or a gathering with friends, this casserole will become a favorite in no time!