Pan of Italian Rice Bake.

Italian Rice Bake (Riso Al Forno)

This Italian inspired baked rice dish layers rice, tomato, beef, and cheese for a perfect combination of flavors and textures in every bite. Similar to lasagna but without wheat pasta, a perfect gluten-free main dish that students will love.

This tasty K-12 school recipe was created for us by our friend Chef Sam Cowens-Gasbarro of Healthy School Recipes. Click on the PDF below to download the full recipe with crediting from the USDA Food Buying Guide recipe analysis workbook (RAW).

  • Servings
    48
  • Serving Size
    ¾ cup

Ingredients

  • 3½ pounds (or 4 pounds) cooked beef crumbles (or raw ground beef, 20% fat) 
  • 72 ounces diced tomatoes, canned, low sodium
  • 70 ounces tomato puree, canned, low sodium
  • 1 quart vegetable stock or water
  • ¼ cup Italian seasoning, salt free
  • 2 teaspoons red pepper flakes, crushed
  • 2 tablespoons garlic, granulated
  • 1 teaspoon kosher salt 
  • 3¼ pounds brown long-grain rice, parboiled, dry
  • 2½ pounds shredded mozzarella cheese, part-skim
  • ½ pound shredded parmesan cheese

Directions

  • Preheat oven to 350 °F
  • Spray a 4-inch steamtable pan with pan spray. Use one pan for 48 servings.
  • In a large bowl, mix together beef crumbles, diced tomatoes, tomato puree, stock (or water), and seasonings. Stir well to combine. 

    NOTE: If using raw ground beef, brown ground beef, breaking into ½ -inch crumbles and stirring occasionally until internal temperature reaches165 °F. Remove drippings. 
    CCP:  Heat to 165 °F or higher for at least 15 seconds.
  • Place mixture in steamtable pan.
  • Add rice and half of each cheese. Stir gently to combine. Cover tightly.
  • Bake for 90 minutes. CCP: Heat to 135 °F for at least 15 seconds.
  • Remove from oven and top with remaining cheese. Let sit in warmer, covered for 15 minutes to melt cheese.
  • Hold warm, covered, until service.  CCP: Hold warm, above 135 °F for service.
     
 

Recipe Notes

One Portion (Two #10 Scoops) Provides: 1 oz. eq. whole grain, 2 oz. eq. meat/meat alternate, ½ cup vegetable.

1 serving is two #10 scoops (approximately ¾ cup)

Source: Samantha Cowens-Gasbarro, Healthy School Recipes

Nutrition Facts

  • Serving ¾ cups
  • Calories 310cal
  • Total Fat 11g
  • Saturated Fat 5g
  • Cholesterol 30mg
  • Sodium 470mg
  • Carbohydrates 36g
  • Dietary Fiber 2g
  • Protein 18g