Cheesy Italian Leftover Rice Bake
Prepared with ricotta and pesto, this flavorful casserole bake is a great way to use up refrigerator leftovers.
Ingredients
- 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
Instructions
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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