Description
This creamy Italian sausage and rice casserole is a comforting and flavorful dish perfect for easy weeknight dinners. Featuring browned Italian sausage, tender rice, fresh spinach, and a blend of creamy cheeses and Italian herbs, it’s baked to bubbly perfection and garnished with parsley for a fresh finish. With its rich texture and hearty ingredients, this recipe satisfies the whole family while being simple to prepare.
Ingredients
Scale
Sausage and Vegetables
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
Rice and Liquids
- 1 cup long grain white rice (uncooked)
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
Cheeses and Seasonings
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper to taste
Greens and Garnish
- 2 cups fresh spinach, chopped (or 1 cup frozen spinach, thawed and drained)
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Brown Sausage: Preheat your oven to 375°F. In a large skillet over medium heat, heat the olive oil. Add the Italian sausage, breaking it up with a spoon, and cook until browned and crumbled, about 5 to 7 minutes.
- Sauté Onions and Garlic: Add the diced onion to the skillet with the sausage and cook until the onion is softened, about 3 to 4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Toast Rice: Stir in the uncooked long grain white rice to the skillet and cook for about 2 minutes, allowing the rice to toast slightly and absorb flavors.
- Add Liquids and Seasonings: Pour in the low-sodium chicken broth and bring the mixture to a simmer. Then stir in the heavy cream, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and black pepper to taste.
- Add Spinach and Cheese: Stir in the chopped fresh spinach and cook just until wilted, or if using frozen spinach, stir in after draining thoroughly. Remove the skillet from heat and mix in the grated Parmesan cheese evenly throughout the mixture.
- Assemble Casserole: Transfer the sausage and rice mixture to a greased 9×13-inch baking dish. Spread it out evenly. Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes, allowing the rice to cook through and the flavors to meld.
- Bake Uncovered: Remove the foil and continue baking for an additional 10 to 15 minutes until the cheese on top is bubbly and slightly golden brown.
- Rest and Garnish: Once baked, let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired, then serve warm for a hearty and creamy Italian-inspired meal.
Notes
- For a lighter version, use half-and-half instead of heavy cream and choose part-skim mozzarella to reduce fat content.
- Brown rice can be substituted for white rice, but increase the broth quantity and baking time to ensure rice cooks through properly.
- This casserole reheats well, making it ideal for meal prep or leftovers.
- Ensure sausage and broth are certified gluten-free if you are preparing this for a gluten-sensitive diet.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg
