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Baked Tomato Risotto

Chef.at.Home's picture
Ingredients
  Zucchini 2 Medium
  Spaghetti sauce 28 Ounce (1 Jar)
  Canned chicken broth 14 Ounce (1 Can)
  Canned sliced mushrooms 4 Ounce (1 Can)
  Arborio rice 1 Cup (16 tbs)
  Shredded mozzarella cheese 8 Ounce (2 Cups)
  Yellow bell pepper slices 1⁄4 Cup (4 tbs)
Directions

PREHEAT oven to 350°F.
Spray 3-quart oval casserole with nonstick cooking spray.
CUT zucchini lengthwise in half.
Cut crosswise into 1/4-inch-thick slices.
Combine spaghetti sauce, broth, zucchini, mushrooms and rice in prepared dish.
BAKE, covered, 30 minutes.
Remove from oven and stir casserole.
Cover and bake 15 to 20 minutes or until rice is tender.
Remove from oven; sprinkle evenly with cheese.
Bake, uncovered, 5 minutes or until cheese is melted.
Garnish with yellow pepper, if desired.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Tomato
Cook Time: 
25 Minutes

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