Baked Parmigiana Rice Casserole
A hearty one-dish meal featuring fluffy broth-cooked rice baked with ham, melted mozzarella, and a rich homemade tomato sauce. It comes together in just 30 minutes and makes a budget-friendly weeknight dinner the whole family will love.
🛒 Ingredients
6 servings
- 2 cups long-grain rice
- 2 chicken bouillon cubes
- 2 eggs
- 3 tablespoons grated Parmesan cheese
- 100 g diced cooked ham
- 100 g diced mozzarella
- 1 tablespoon tomato paste
- 3 peeled tomatoes
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Directions
- 1
Preheat oven to 350 °F (180 °C). In a blender, combine the tomato paste, peeled tomatoes, and one bouillon cube dissolved in a little warm water. Blend until smooth and set aside.
- 2
Cook the rice in 4 cups of water with the second bouillon cube for 15 minutes until tender and all the liquid is absorbed. Let cool slightly.
- 3
In a large bowl, beat the eggs with the grated Parmesan. Stir in the diced ham and mozzarella, then fold in the warm rice until evenly combined.
- 4
Pour half the tomato sauce into the bottom of a baking dish. Spread the rice mixture in an even layer, then pour the remaining sauce over the top.
- 5
Bake for 10–15 minutes until the surface is golden and lightly set. Let rest for 5 minutes before serving.
💡 Chef's Tip
Letting the casserole rest for 5 minutes after baking helps it hold its shape when scooping and makes serving much easier.
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