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Italian rice ball bake with golden crispy topping in a casserole

Best Italian Rice Ball Bake – Easy, Cheesy, and Crowd-Pleasing

This Italian Rice Ball Bake is a delicious, family-friendly twist on classic Sicilian arancini. Baked instead of fried, this comforting casserole delivers all the cheesy, savory goodness of risotto rice balls without the mess of deep frying. It’s perfect for busy weeknights and can be customized with your favorite fillings. With a golden, crispy top and a melty, cheesy center, it’s a guaranteed crowd-pleaser!

  • Total Time: 50 minutes
  • Yield: 1 casserole (serves 6)

Ingredients

  • 1 cup Arborio rice (or any risotto rice)

  • 1 tablespoon olive oil

  • 1 small onion, finely chopped

  • 3 cups chicken or vegetable broth

  • 1 lb ground beef (or ground chicken or plant-based alternative)

  • 2 cloves garlic, minced

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • Salt and pepper, to taste

  • 1 cup tomato sauce

  • 2 cups shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 cup breadcrumbs (use gluten-free if needed)

  • 1 egg, beaten (optional, for binding or brushing)

  • Fresh basil, for garnish (optional)

Instructions

  • Cook the Risotto Base:
    In a pan, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Stir in the Arborio rice to coat with oil. Gradually add broth, ½ cup at a time, stirring until the liquid is absorbed before adding more. Cook until rice is tender and creamy, then let it cool.

  • Prepare the Filling:
    In another skillet, cook ground beef with garlic, oregano, basil, salt, and pepper. Once fully cooked, stir in tomato sauce and simmer for 5 minutes. Set aside.

  • Assemble the Bake:
    Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Press half of the cooled risotto mixture into the bottom of the dish. Spread the meat and sauce mixture over it. Sprinkle with 1½ cups mozzarella. Top with the remaining risotto mixture, pressing it gently.

  • Top and Bake:
    Sprinkle breadcrumbs and remaining mozzarella and Parmesan cheese over the top. Brush with beaten egg or drizzle olive oil for extra crispiness.

  • Bake:
    Bake for 25–30 minutes, until golden and bubbling. Optional: broil for 1–2 minutes at the end for extra crispiness.

 

  • Serve:
    Let cool for 5–10 minutes before slicing. Garnish with fresh basil and serve with your favorite sauce or salad.

Notes

  • For a vegetarian version, replace ground meat with sautéed mushrooms or eggplant.

  • For a spicier kick, add red pepper flakes or Italian sausage to the filling.

  • Make ahead and refrigerate before baking for easy weeknight prep.

  • Store leftovers in the fridge for up to 4 days; reheat in oven or microwave.

  • Author: Amanda
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 portion (of 6)
  • Calories: 380
  • Sugar: 3g
  • Sodium: 620mg
  • Fat: 17g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 37g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 55mg

Keywords: Italian rice ball bake, baked arancini, weeknight casserole, easy Italian dinner, family-friendly meals