Family-Style Baked Rice Casserole with Italian Sausage, Zucchini, Roasted Tomato and Provolone Cloud

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Place the Roma tomatoes, one-third of the onion, and 2 garlic cloves on a sheet pan. Toss with 1 tablespoon olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the dried oregano. Roast for 20 minutes, until the tomatoes are browned and very soft.

2. 2

   While the tomatoes roast, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the Italian pork sausage and cook for 6 to 8 minutes, breaking it up, until deeply browned. Transfer the sausage to a plate.

3. 3

   In the same skillet, add the remaining onion, the 2 chopped garlic cloves, zucchini, red pepper flakes if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 4 to 5 minutes until the zucchini is just tender.

4. 4

   Add the long-grain white rice to the skillet and stir for 1 minute to coat it in the pan juices. Stir in the hot chicken broth, tomato puree, and browned sausage. Cook for 2 minutes, stirring, then turn off the heat.

5. 5

   Remove the roasted tomatoes from the oven and blend or mash them with the roasted onion and garlic into a rustic sauce. Stir it into the rice and sausage mixture in the skillet. Add half of the chopped fresh basil.

6. 6

   Transfer the mixture to a baking dish about 9 x 13 inches. Cover tightly with foil and bake at 190°C / 375°F for 25 minutes, or until the rice is tender and has absorbed most of the liquid.

7. 7

   While it bakes, combine the ricotta, egg, 1 cup of the shredded provolone, Parmesan, and the remaining fresh basil in a bowl. Mix with a fork until fluffy.

8. 8

   Remove the baking dish from the oven, uncover carefully, and dollop the ricotta mixture all over the top. Sprinkle the remaining 1/2 cup shredded provolone over it.

9. 9

   Return the casserole to the oven, uncovered, and bake at 190°C / 375°F for 12 minutes more. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let the casserole rest for 8 minutes before serving so it can set. Serve hot.