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Cheesy Italian Rice Casserole with beef, marinara, and mozzarella is an easy one pot dinner packed with flavor, comfort and is a family fave!DINNER IN ONE POTThis Italian Rice Casserole is the perfect one pan comfort food dinner recipe to try out this week. Its made with simple ingredients and all those yummy Italian flavors. I think my favorite thing is that it comes together in under an hour and makes a filling dinner without any complaints around the dinner table. A fun and easy weeknight favorite casserole and it reheats wonderfully for lunch the next day too!FREQUENTLY ASKED QUESTIONS:Can I Minute rice instead? Yes, Minute Rice, or quick cooking rice, can be used. It will just come out a little saucier since quick cooking rice doesnt need as much cooking liquid. Or, you could just cut back on the beef broth by about a cup if you dont want it to be as saucy. How can I speed things up? To save some time and dishes to do later, you can skip mixing the meat mixture with the seasonings and the parmesan. I like to do it that way because I think you really get the seasoning in the meat before cooking it, kind of like you do when making meatballs. You could just season the meat in the pan if you want while cooking it. What to serve with this casserole? Any of your favorite sides can be served with this. You can use your favorite Garlic Bread, Breadsticks, or even some Homemade Dinner Rolls. You cant go wrong with a big salad and your favorite Salad Dressing or some of your favorite steamed vegetables. How to store leftovers? You can keep leftovers in an airtight container in the fridge for up to 3 days. I prefer to reheat leftovers in the oven or microwave them to avoid burning them. Can I freeze this casserole? Sure can. Its nice to make a second batch of this casserole and then freeze it for later. You can freeze leftovers in the fridge for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)lean ground beef you can use ground Italian sausage in pace of the meat mixture if thats what you prefer. freshly grated parmesan cheese I prefer to grab a block of parmesan and grate it right then and there when making this dish. I feel like its creamier, melts better and has the best flavor. But, I suppose you can use the stuff from the green bottle if you are in a pinch.garlic powderonion powdergreen bell pepper dont like peppers? Just leave them out or go with another milder pepper that you prefer. small sweet onion a sweet onion is like a Vidalia onion. It will usually say sweet on the tag at the grocery store. It isnt what we think of as sweet it is just slightly less pungent than a regular yellow onion.garlic cloves- I prefer to freshly mince my garlic, but if in a pinch, you could use the jarred minced garlic to help save time.beef broth you can use regular bone broth, or a low sodium or no sodium added bone broth. jar marinara sauce be sure you grab a bigger 32 ounce jar. I used a jar of Raos Marinara, but you can use whatever brand you prefer and have on hand or your Homemade Marinara Sauce. Just be sure youre grabbing the right sized jar. Many brands are changing from the 32 ounce jars to the 24 ounce jars and arent really sharing that, yet still charging you the same amount, kind of like shrinkflation. So, if you have the smaller 24 ounce jars of sauce, youll need to make up the difference because you NEED 32 ounces. So, you can add a cup of water. It will thin it out, but it will still be good. I wouldnt add any more beef broth because it would be too salty, unless you have a no sodium added beef broth, then maybe you could use that instead.long grain white rice if you want to use a different type of rice, scroll back up to the FAQ (frequently asked questions) section and youll see I discussed it already.shredded mozzarella cheeseHOW TO MAKE ITALIAN RICE CASSEROLE:In a medium bowl, combine the beef, parmesan, garlic powder, onion powder, salt, and pepper until well mixed.In a large skillet with deep sides over medium-high heat, add the ground beef mixture, bell pepper, and onion, and cook until the beef is no longer pink, breaking it up into crumbles. Drain any excess liquid.Add the garlic and cook for 1 minute, until fragrant.Add the beef broth and marinara sauce, stirring to combine. Bring to a boil.Add the rice and stir it in.Reduce the heat to low, cover, and simmer for 25-30 minutes.Stir it about every 10 minutes to make sure nothing is sticking to the bottom. It is done when the rice is tender and most of the liquid is evaporated. Take off the heat, add half of the cheese and stir it in.Sprinkle the rest of the cheese on top, cover, and let it melt.Serve and enjoy. CRAVING MORE RECIPES?Chicken and Rice CasseroleTaco RiceGround Beef and Rice CasseroleNo Peek Chicken CasseroleItalian MeatloafItalian Green Beans PrintItalian Rice CasseroleA cheesy, saucy Italian flavored rice and ground beef casserole.Course Dinner, Main CourseCuisine AmericanPrep Time 10 minutes minutesCook Time 45 minutes minutesTotal Time 55 minutes minutesServings 6Calories 421kcalAuthor Brandie SkibinskiIngredients1 pound lean ground beef cup freshly grated parmesan cheese Tablespoon garlic powder Tablespoon onion powder teaspoon kosher salt teaspoon black pepper1 green bell pepper, small diced1 small sweet onion, small diced2 cloves garlic, minced2 cups beef broth (can use low or no sodium options)32 ounce jar marinara sauce1 cup long grain white rice2 cups shredded mozzarella cheese (divided use)InstructionsIn a medium bowl, combine 1 pound lean ground beef, 1/3 cup freshly grated parmesan cheese, 1/2 Tablespoon garlic powder, 1/2 Tablespoon onion powder, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper until well mixed. In a large skillet with deep sides over medium-high heat, add the ground beef mixture, 1 green bell pepper, small diced and 1 small sweet onion, small diced and cook until the beef is no longer pink, breaking it up into crumbles. Drain any excess grease.Add 2 cloves garlic, minced and cook for 1 minute, until fragrant. Add 2 cups beef broth and 32 ounce jar marinara sauce, stirring to combine. Bring to a boil. Add 1 cup long grain white rice and stir it in. Reduce the heat to low, cover, and simmer (don't boil) for about 25-30 minutes. Stir it about every 10 minutes to make sure nothing is sticking to the bottom. It is done when the rice is tender and most of the liquid is evaporated.Take off the heat, add one cup shredded mozzarella cheese and stir it in. Sprinkle the remaining cup of shredded mozzarella cheese on top, cover, and let it melt. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 421kcal | Carbohydrates: 41g | Protein: 32g | Fat: 15g | Sodium: 1500mg | Fiber: 4g | Sugar: 9g

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