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Comfort food and casserole lovers, this is for you! This baked rice dish is a wonderful combination of arborio rice, ground beef, and veggies in a rich tomato sauce with plenty of garlic and cheesy goodness. Riso al forno (baked risotto) only takes about 15 minutes to prepare, and then you simply put it in the oven to bake its way to delicious perfection. It’s an authentic Italian rice-based recipe that the family is going to want again and again. Italian rice casserole will be a staple in your dinner rotation!
Whether it’s a bit chilly outside or you just crave a robust and cozy dinner, this hearty riso al forno recipe never disappoints.
You might also enjoy crockpot chicken and wild rice soup, a cowboy beef and rice skillet, or something more unusual like spam fried rice.
Why You’ll Love It
Easy to prepare: The dish is started on the stove and finished off in the oven. It’s a straightforward recipe that promises stellar results if you’re craving a hearty meal.
Naturally gluten-free: Rice is a gluten-free alternative to pasta. You don’t have to make any changes or substitutions for a gluten-free result since it already is.
So tasty: Basic staples like rice, ground beef, cheese, and tomato paste come together with vegetables and various seasonings to offer a dish that’s rich in flavor and very well-balanced.
A great family-friendly dinner: Everyone is going to love your homemade riso al forno.
Customizable: Prefer to use another kind of ground meat, different veggies or another kind of rice. Go ahead and tweak the dish however you like.
Baked Italian Rice Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ground beef: Ground sirloin, ground chuck, lean ground beef – anything goes!
Tomatoes: Tomato paste and crushed tomatoes are the basis of the tangy tomato sauce.
Cheese: Mozzarella and parmesan both feature in this baked rice dish. I like to shred my own but you can use ready-shredded to save time if you need to.
Fresh parsley or basil leaves: Use whichever you prefer. Either one works here.
Arborio rice: The key ingredient in riso al forno – you can’t make this dish without it!
Italian seasoning: Adds Italian flavor to the rice casserole.
How to Make Italian Baked Rice Casserole
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cook the beef: Brown the ground beef in a large pot, stirring occasionally. Drain it and set aside.
Make the sauce: Sauté the onions in olive oil in the same pot, add the garlic, red pepper flakes, and Italian seasoning, and cook for a couple of minutes. Add the tomato paste and add the drained ground beef back in. Cook briefly and then stir in the crushed tomatoes, salt and pepper, and simmer. Set aside 3 cups of the sauce.
Partially cook the rice: Bring a pan of water to a boil, add rice, and cook over a medium heat until about half-tender. Drain it and stir it into the meat sauce in the pot with the peas and some of the basil or parsley, mozzarella and parmesan cheese.
Bake the riso al forno: Spread some of the reserved sauce in a casserole dish and add the rice mixture. Add the remaining sauce and remaining cheese on top and bake until golden brown. Let it rest for 10 minutes and then serve, garnished with fresh basil or parsley and some grated parmesan or parmigiano reggiano.
Substitutions and Variations
Different meat: You can use any kind of ground beef or substitute ground pork or even ground turkey.
Vegetarian version: Forget the ground meat and instead use portobella mushrooms, extra-firm tofu or even a selection of beans and veggies.
Vegan option: Sub your favorite vegan protein for the ground beef and use vegan-friendly cheese alternatives for the mozzarella and parmesan.
Add some extra veggies: Mushrooms, zucchini, eggplant, bell pepper – add any finely chopped vegetables you want. If you don’t like peas, you can swap them for corn or carrots.
Spice it up: Add crushed red pepper flakes.
Don’t want cheese? Let the rice cool completely and then mix it with 2 beaten eggs before assembling the riso al forno. Sounds unusual but it tastes good!
Serving Suggestions
Appetizers: This is a filling dish so start the meal with something light, perhaps melon prosciutto salad or a bright and zingy lemon parmesan salad.
Side dishes: If you want to enjoy something on the side, garlic bread would work or you could have roasted rainbow carrots or mixed roasted veggies.
Desserts: Continue the Italian theme with this gorgeous limoncello tiramisu or perhaps one of these top-rated Italian desserts.
How to Store Italian Baked Rice
Store: Keep leftovers in an airtight container in the refrigerator and eat within 3 days.
Freeze: You can also freeze this dish in an airtight container for up to 3 months. I like to freeze it in individual portions.
Thaw: Defrost in the refrigerator overnight.
Reheat: Warm it back up in the microwave.
Top Tips
Drain the ground beef: Although you can skip this step if using extra-lean beef, I recommend draining the excess grease off anything else.
Shred your own cheese: Cheese that’s freshly shredded from a block isn’t coated in cellulose (like pre-shredded cheese) which means it melts better. Shred your own if you have time.
Don’t overcook the rice: The rice shouldn’t be tender when it goes into the casserole. It finishes cooking in the oven, so only give it about 6 minutes on the stove.
Let it rest: I like to let the dish rest for 10 minutes before serving, both because it’s piping hot and also because this helps it set, so when you serve a slice it holds its shape better.
Riso al Forno FAQs
You can prepare the sauce ahead, cool it to room temperature and then keep it refrigerated until you’re ready to proceed with the recipe. If you let the rice sit around for too long before baking, it can soak up too much liquid and get too soft when baked, so don’t make the rice until you’re ready.
You can try it but it won’t have the same texture. I recommend using freshly cooked rice.
Arborio rice is a short-grain, high-starch rice. The starch is released when it cooks, resulting in a creamier, chewier texture than you’d get from long- and medium-grain rice varieties (try these ones). You can substitute carnaroli rice (my absolute favorite for making baked rice or risotto is this rice because it’s super-creamy!)
Italian Rice Casserole Recipe
Riso al Forno
Equipment
- Pot Large
- Ceramic Baking Dish 9 x 13-Inch
- Saucepan Medium
Ingredients
- 2 Pounds ground beef
- 2 Tablespoons olive oil
- ½ Cup yellow onion, diced
- 8 Cloves garlic, chopped
- ½ Teaspoon red pepper flakes
- 1 Teaspoon Italian seasoning
- ½ Can tomato paste, about 3 Ounces
- 2 Cans crushed tomatoes, 56 Ounces total
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper
- 1½ Cups arborio rice, uncooked
- 2 Cups frozen peas, thawed
- 2 Cups mozzarella cheese, 8 Ounces, freshly shredded
- ¼ Cup parsley, fresh chopped or basil
- 1 Cup parmesan cheese, freshly grated
Instructions
- Add the ground beef to a Dutch oven or heavy-bottomed pot and cook over a medium-high heat until browned, about 5 to 7 minutes. Remove, drain and set aside.
- Reduce the heat to medium, add the oil to the pan, and then add the onions. Cook for about 5 minutes until translucent, then add the garlic, red pepper flakes, and Italian seasoning and cook for 2 minutes.
- Add the tomato paste into the onion mixture and mix. Add the drained beef and cook for 2 minutes, stirring often.
- Next, add the crushed tomatoes, salt and pepper and reduce to a simmer. Cook for 15 to 20 minutes, stirring occasionally. Once finished, remove 3 cups of the sauce and set it aside.
- Preheat the oven to 375 degrees F. While the sauce is cooking, partially cook the rice.
- Bring 3 cups of water to a boil in a medium saucepan. Add 1½ cups of arborio rice and reduce the heat to low to keep the rice simmering. Stirring occasionally, allow to par-cook for 5 to 7 minutes. Strain and then add the cooked rice to the remaining sauce.
- Next, add the thawed peas, the chopped basil, half the shredded mozzarella and half of the parmesan cheese into the sauce/rice mixture. Combine thoroughly.
- In a 9 x 13-inch baking dish, spread 1½ cups of the reserved sauce on the bottom.
- Add the rice mixture, then top the casserole with the remaining 1½ cups of sauce and the rest of the cheese.
- Bake uncovered for 3 to 40 minutes. Note: If you want to brown the top, change the oven temperature to low broil and finish for 2 minutes.
- Let the riso al forno rest for about 10 minutes before serving garnished with fresh chopped parsley or basil and grated parmesan cheese.
Notes
Shred your own cheese: Cheese that’s freshly shredded from a block isn’t coated in cellulose (like pre-shredded cheese) which means it melts better. Shred your own if you have time.
Don’t overcook the rice: The rice shouldn’t be tender when it goes into the casserole. It finishes cooking in the oven, so only give it about 6 minutes on the stove.
Let it rest: I like to let the dish rest for 10 minutes before serving, both because it’s piping hot and also because this helps it set, so when you serve a slice it holds its shape better.
Nutrition
This Italian rice bake, or baked risotto, is a richly flavored and hearty casserole. It makes a tasty alternative to baked pasta but has the same appeal and Italian flavors in every mouthful. Riso al forno, which means oven-baked rice dish, is simple to prepare and combines meat, tomato sauce, cheese, vegetables, and Italian seasonings beautifully for a truly easy and delicious dinner.
More Italian Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The baked rice casserole was a huge hit at dinner! Cheesy, comforting, and so delicious.
I enjoyed every bite of this baked risotto! It’s now a family favorite for sure.
Loved this Italian rice casserole! It was tasty for leftovers, too.