Description

Arancini Rice Ball Casserole is a comforting, flavorful dish that deconstructs the classic Italian arancini rice balls into an easy-to-make casserole. Combining creamy risotto, savory meat sauce, and a crispy breadcrumb topping, this dish is perfect for family dinners, meal prep, or special occasions. With mozzarella, Parmesan, and a blend of Italian herbs, it’s the ultimate comfort food that’s sure to be a hit!

Ingredients

2 tablespoons olive oil

1 small onion, finely chopped

1 ½ cups Arborio rice

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

8 ounces mozzarella cheese, cut into ½-inch cubes

½ cup frozen peas (optional)

3 large eggs, beaten

2 cups breadcrumbs (Italian seasoned preferred)

Vegetable oil, for drizzling

Fresh parsley, chopped, for garnish (optional)

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Instructions

Prepare the Risotto:
Heat olive oil in a large pot over medium heat. Add the chopped onion and cook until softened (5-7 minutes). Stir in Arborio rice, and cook for 2-3 minutes. Gradually add hot broth, stirring until liquid is absorbed. Repeat with remaining broth. Stir in butter and Parmesan. Season with salt and pepper to taste. Cool slightly or refrigerate.
Make the Meat Sauce:
Brown ground beef or sausage in a skillet. Drain excess grease. Add onions and garlic, cooking until softened. Stir in crushed tomatoes, tomato sauce, oregano, basil, and sugar. Simmer for 30 minutes. Add peas in the last 5 minutes of cooking.
Assemble the Casserole:
Preheat oven to 375°F. Grease a 9×13-inch baking dish. Layer half of the cooled risotto in the dish. Top with mozzarella cubes, then add the meat sauce. Cover with the remaining risotto.
Prepare the Topping:
In a shallow bowl, whisk the beaten eggs. In another shallow bowl, combine breadcrumbs and Parmesan. Coat the risotto layer with breadcrumbs. Drizzle with oil.
Bake the Casserole:
Bake for 25-30 minutes, until golden. Let rest for 10 minutes. Garnish with fresh parsley and serve.

Notes

Make Ahead: Assemble the casserole up to the baking step, refrigerate for up to 24 hours. Add extra baking time as needed.
Freezing: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
Vegetarian Option: Replace the meat with mushrooms or lentils and use vegetable broth.
Extra Veggies: Add zucchini, spinach, or bell peppers to the sauce for added nutrition.

Prep Time: 30 minutes
Cook Time: 90 minutes
Category: Main Course
Method: Baking
Cuisine: Indian