Italian Baked Rice Casserole (Riso al Forno)
Italian Baked Rice Casserole, also known as Riso al Forno, is an easy and delicious dinner everyone is sure to love. Discover the best recipe for Italian Baked Rice Casserole.
Equipment
- 1 large pot
- 1 Large Skillet
- 1 13x9 inch casserole dish
Ingredients
- 2 cups arborio rice
- 2 tbsp olive oil divided
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
- 1 tsp dried oregano
- 1 tbsp tomato paste
- 1 28 oz can crushed tomatoes
- 1/2 tsp kosher salt or to taste
- 1/2 tsp black pepper
- 1 cup grated parmesan cheese, divided
- 1 cup shredded mozzarella
Instructions
- Preheat the oven to 350 degrees.
- Bring a large pot of salted water to a boil, add the arborio rice and cook for 10 minutes. Drain the rice and rinse under cold water. Transfer the rice to a bowl, add 1 tbsp of the olive oil and 1/4 cup parmesan cheese; stir to combine and set aside.
- While the rice is cooking add the remaining olive oil to a large skillet over medium heat. Add onions and garlic and cook for 5 minutes or until fragrant. Add the ground beef and brown for 5-6 minutes, breaking up the meat with a spoon. Add in the tomato paste and cook for 1 minute then add in the crushed tomatoes, oregano, salt and pepper. Bring to a simmer ensuring the beef is cooked through.
- Grease a 13x9 inch baking dish with olive oil. Add half of the rice to the casserole dish in an even layer and flatten with a spoon. Spread half of the beef mixture over the rice and sprinkle with half of the remaining parmesan and half of the mozzarella. Repeat layering with the remaining rice, beef mixture and cheese.
- Bake for the casserole for 20 minutes, ensuring the cheese is thoroughly melted. Broil on high for an additional 2-3 minutes or until the cheese is golden brown. Remove from the oven and allow to rest for at least 5 minutes before serving.
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