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Baked Tomato Risotto

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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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Average: 4.3 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1924 Calories from Fat 732

% Daily Value*

Total Fat 83 g127.6%

Saturated Fat 30.7 g153.4%

Trans Fat 0 g

Cholesterol 179.2 mg59.7%

Sodium 4549.9 mg189.6%

Total Carbohydrates 221 g73.6%

Dietary Fiber 23.8 g95.1%

Sugars 46.2 g

Protein 82 g164.9%

Vitamin A 144% Vitamin C 293.4%

Calcium 135% Iron 54.4%

*Based on a 2000 Calorie diet

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Baked Tomato Risotto Recipe