Description
This no-boil pesto rice casserole is loaded with veggies and topped with creamy ricotta, making it a comforting, and satisfying side dish everyone will love!
Ingredients
Scale
- 1 1/2 cups (300g) medium grain white rice*
- 2 zucchinis (about 250g), sliced
- 300g (10.5 oz) mushrooms, sliced
- 1 red capsicum (bell pepper), chopped
- 1/2 red onion, chopped
- 1/2 cup (125g) basil pesto
- 3 cups vegetable stock
- 300g (10.5 oz) ricotta cheese
- 1/4 cup (25g) finely grated pecorino cheese
Instructions
- Preheat the oven to 190°C/ 375°F.
- In an 8x8-inch baking dish, combine the vegetables, rice, pesto, salt, and vegetable broth. Stir well to mix. Cover tightly with foil or an oven-safe lid.
- Bake for 40-45 minutes, or until the rice is mostly cooked and the liquid is simmering. Remove from the oven and stir the rice.
- Dollop the ricotta over the top and gently spread it with the back of a spoon to create an even layer. Sprinkle with pecorino cheese.
- Return the dish to the oven and bake uncovered for an additional 30 minutes, or until the cheese is golden.
Notes
- Store leftovers in an airtight container in the fridge for 2-3 days. To reheat, simply warm them in the oven or microwave.
- No not substitute brown rice as it will not work.*
- Prep Time: 10 minutes
- Cook Time: 70 minutes
- Category: side dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 405
- Sugar: 2.3g
- Fat: 18.1g
- Saturated Fat: 7.6g
- Carbohydrates: 47.4g
- Fiber: 3.3g
- Protein: 13.4g