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Rice, cheese, and tomato sauce bake to make a delicious dinner. This versatile dish will make everyone happy. Leftovers make excellent arancini.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.

  • Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.

  • While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).

  • Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.

  • Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

Cook's Note:

Use whatever cheese you have on hand.

Nutrition Facts

443 calories; 17 g protein; 57.6 g carbohydrates; 24 mg cholesterol; 909.1 mg sodium. Full Nutrition