Cheesy Italian Leftover Rice Bake

Prepared with ricotta and pesto, this flavorful casserole bake is a great way to use up refrigerator leftovers.

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Cheesy Italian Leftover Rice Bake

Cooking time
PREP TIME 10 mins
Cooking time
COOK TIME 25 mins
Ready in
TOTAL TIME 35 mins


  • 1 bag Success® White Rice
  • 1 cup ricotta cheese
  • 1 egg, beaten
  • 1/3 cup basil pesto
  • 1 1/2 tsp salt
  • 2 cups leftover cooked vegetables or greens
  • 2 cups leftover meat, poultry or seafood, chopped
  • 2 cups leftover shredded cheese, divided


  • Step 1

    Preheat oven to 425°F. Prepare rice according to package directions.

    Step 2

    Meanwhile, in large bowl, whisk together ricotta, egg, pesto and salt. Stir in vegetables, meat and 1 cup cheese. Fold in rice. Transfer to greased 8×8 -inch baking dish. Sprinkle with remaining cheese.

    Step 3

    Bake for 15-20 mins or until golden brown and bubbling.

    Recipe Tip

    If you don’t have any leftover veggies, chop any veggies or greens that you have in the crisper and cook with 2 tbsp oil in a medium frying pan set over medium heat for 10 -15 mins or until tender or add frozen veggies instead.

    Shredded mozzarella, Cheddar, Swiss, fontina, Gruyere and/or provolone all work nicely in this recipe.

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