Rice-Crusted Italian Casserole

[Guest guest]

Rice-Crusted Italian Casserole

 

1-1/2 cups cooked rice

1/4 cup fat-free cholesterol-free egg product or 1 egg

2/3 cup shredded part-skim Mozzarella cheese

2 cups reduced-fat spaghetti sauce

1/2 medium green bell pepper, cut into rings

1/2 medium red bell pepper, cut into rings

1 tablespoon chopped fresh or 1 teaspoon dried basil leaves

 

Heat oven to 450F. Spray square nonstick pan, 8x8x2 inches, with cooking

spray.

 

Mix rice, egg product and half of the cheese. Press evenly in bottom of

pan. Bake about 15 minutes or until set.

 

Spread spaghetti sauce over crust. Top with bell peppers, basil and

remaining cheese. Bake about 20 minutes or until cheese is brown and

bubbly. Cool slightly before cutting