Italian Baked Rice and Cheese
Indulge in the comforting flavors of Italy with this Italian Baked Rice and Cheese recipe—a dish that combines simplicity and sophistication in every bite. Layers of tender, fluffy white rice are infused with a rich, aromatic tomato sauce spiced with oregano and basil, then crowned with melted Parmesan and gooey mozzarella cheese for the ultimate cheesy delight. This crowd-pleasing casserole is baked to golden perfection, creating a warm, bubbly masterpiece that's perfect for weeknight dinners or casual gatherings. Finished with a sprinkle of fresh parsley, each hearty serving feels like a warm hug straight from an Italian kitchen. With a quick 15-minute prep time and only 30 minutes in the oven, this easy baked rice dish is ideal for busy families or anyone craving a cozy, flavorful meal. Search no further for your new favorite baked rice recipe—this one checks all the boxes for taste, texture, and timeless Italian charm.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 3 garlic cloves, minced
- 4 cups cooked white rice
- 2 cups crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch (23x33 cm) baking dish and set it aside.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1 minute, or until fragrant.
Add the crushed tomatoes to the skillet, followed by the dried oregano, dried basil, salt, and black pepper. Simmer the sauce for 10 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked rice with 1 cup of the grated parmesan cheese. Stir until well mixed.
Spread half of the rice mixture evenly into the prepared baking dish. Ladle half of the tomato sauce over the rice layer, spreading it evenly.
Sprinkle 1 cup of shredded mozzarella cheese over the tomato sauce layer.
Repeat the layers with the remaining rice mixture, tomato sauce, and mozzarella cheese.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
Remove from the oven and allow it to cool for 5 minutes. Sprinkle chopped fresh parsley over the top before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2253 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.1 g | 132% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 6766 mg | 294% | |
| Total Carbohydrate | 226.4 g | 82% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 22.6 g | ||
| Protein | 103.4 g | 207% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2691 mg | 207% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
