Italian Rice Bake with Vegetables and Mozzarella Recipe
This rice bake is a simple way to use up leftover cooked rice and vegetables. In Italy, similar dishes often appear on Mondays – after Sunday lunch nothing is allowed to go to waste. The creamy mozzarella on top melts into an appetizing, stretchy crust.
Italian rice bake is the essence of a “nothing goes to waste” kitchen – from leftover rice and vegetables you get a hearty, homely dish with stretchy mozzarella on top. It’s a bit like lasagne, but instead of pasta you have delicate layers of rice that soak up the tomato sauce and herbs. This recipe shows how to turn very simple ingredients into something that smells like Sunday lunch.
Chef's tips
The rice should be completely cooled before going into the bake – warm rice releases steam and the bake can turn out watery. Sauté the vegetables briefly, just until slightly softened, so that after baking they still have some texture and don’t turn into mush. It’s a good idea to pat the mozzarella dry from its brine and tear it by hand so the cheese spreads evenly over the top.
How to serve
Serve it as a main course for a relaxed Monday dinner, ideally with a simple salad of tomatoes and red onion. It also works great as a warm, family‑style dish on the table, where everyone helps themselves from a big baking dish – for example during a lazy Saturday get‑together with friends. To drink, choose a light red wine such as Chianti, or an herbal tea if it’s a weekday family dinner.
Ingredients
- cooked rice preferably slightly cooled - 350 g
- zucchini medium - 1 piece
- carrot medium - 1 piece
- bell pepper - 1 piece
- chopped canned tomatoes - 200 g
- grated or ball mozzarella - 150 g
- grated Parmesan or other hard cheese optional - 30 g
- olive oil - 2 tablespoon
- dried oregano or Italian herb mix - 1 teaspoon
- salt to taste
- pepper to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a baking dish of about 20×25 cm with olive oil.
- Wash the zucchini, carrot and pepper (peel the carrot) and cut into small cubes. Heat 1 tablespoon of olive oil in a pan over medium heat.
- Add the carrot and pepper and fry for 4–5 minutes, stirring, until slightly softened. Add the zucchini and fry for another 3–4 minutes.
- Add the canned tomatoes, dried herbs, a pinch of salt and pepper. Cook for 5 minutes until the sauce thickens slightly.
- In a large bowl, mix the cooked rice with the vegetable sauce. Taste and season with more salt and pepper if needed.
- Transfer half of the rice with vegetables to the baking dish and smooth the surface. Sprinkle with half of the mozzarella.
- Spread the remaining rice on top, smooth again and sprinkle with the remaining mozzarella and grated Parmesan (if using). Drizzle with 1 tablespoon of olive oil.
- Bake for 20–25 minutes, until the cheese has melted and is lightly browned on top. Let the bake stand for 5–10 minutes before cutting so it can set slightly.
Storage
Store leftovers in the fridge, tightly covered, for up to 2 days. Reheat in the oven or in a covered pan over low heat; you can add a splash of water so the rice doesn’t dry out.
