Go Back
Ready to eat!
Roberta Di Rosa

Lazy Arancino Casserole

A baked casserole that delivers the flavors of traditional Italian arancini with rice, ground meat, peas, and smoked provola, without the intensive prep work.
Print Recipe Pin Recipe
Servings: 3 servings
Ingredients Method Notes

Ingredients
  

  • 300 g rice rinsed
  • 300 ml tomato sauce well-cooked and not watery
  • 200 g ground meat pork or cow, not lean
  • 150 g peas
  • 1 golden onion sliced; half for the tomato sauce, half for the filling
  • 150 g Grated parmesan cheese divided
  • 200 g smoked provola cubed; can replace with mozzarella
  • 50 breadcrumbs divided (unit missing in source, likely grams)
  • 1 tbsp EVO oil
  • 1 glass red wine
  • Salt, black pepper to taste
  • 750 ml water

Method
 

  1. If needed, prepare tomato sauce first; it must be well-cooked, not watery.
  2. Bring 750 ml water to a boil in a pot over medium heat. Add salt and rinsed rice; stir until all water is absorbed.
  3. Meanwhile, brown the filling half of the sliced onion in EVO oil over medium heat. Add peas and crumbled ground meat; sear together.
  4. Add salt and red wine. Deglaze over high heat, stirring, until the wine has evaporated. Turn off heat.
  5. Grease a casserole dish; cover the bottom with breadcrumbs.
  6. Mix cooked rice with enough tomato sauce to color it without making it wet. Add 3/4 of the meat-pea filling and 3/4 of the cubed smoked provola.
  7. Mix well. Layer half the rice mixture in the casserole, then the remaining 1/4 filling and provola, half the parmesan, and the remaining rice.
  8. Level with a spoon; cover with remaining Parmesan and breadcrumbs.
  9. Fan bake at 220°C for 20-25 minutes until golden and all cheese has melted.

Notes

The recipe lists '50 breadcrumbs' without a unit; this is likely 50 grams. The recipe also mentions using half the onion for the tomato sauce and half for the filling, assuming the tomato sauce is made from scratch.
Total time: 1h 30m.