Rice, tomato sauce, and provolone and Parmigiano-Reggiano cheeses are a delicious combination in this Italian baked rice dish.
Preparation Time
15 mins
Cooking Time
55 mins
Total Time
1 hr 10 mins
Calories
443 Calories
Recipe Instructions
Step 1
Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
Step 2
Heat olive oil in a Dutch oven over medium heat. Add onion and saute until tender and translucent, about 8 minutes. Add passata, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice; mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
Step 3
While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
Step 4
Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
Step 5
Bake in the preheated oven until bubbly and browned on top, about 15 minutes.