Servings: 8 • Serving Size: 1 slice (1/8th) • PP: 9 pts • Smart Points: 10
Calories: 373 • Fat: 10 g • Sat Fat: 4 g • Carb: 47 g • Fiber: 2 g • Protein: 21 g
Sugar: 1 g • Sodium: 629 mg • Chol: 61 mg
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
Directions:
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.
The 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.