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Timballo di Riso

A baked rice casserole with tomato sauce, cheese, and a golden crust. A traditional family dish often prepared for Sunday lunch or to transform leftover rice into a hearty meal.
Portata first course
Cucina napoletana
Keyword rice timbale, baked rice casserole, timballo di riso, rice bake, Italian comfort food, rice casserole
Preparazione 15 minuti
Cottura 35 minuti
Tempo totale 50 minuti
Servings 6
Calories 420kcal

Ingredienti

  • 500 g cooked rice
  • 400 ml tomato sauce
  • 200 g mozzarella diced
  • 50 g grated Parmigiano Reggiano
  • 2 eggs
  • 2 tbsp extra virgin olive oil
  • 2 tbsp breadcrumbs
  • Fresh basil leaves
  • Salt to taste
  • Black pepper to taste

Istruzioni

  • Preheat the oven to 180°C (350°F).
  • Place the cooked rice in a large bowl.
  • Add the tomato sauce, eggs, grated Parmigiano, salt, and pepper.
  • Mix well until evenly combined.
  • Fold in the diced mozzarella and torn basil leaves.
  • Grease a baking dish with olive oil and sprinkle with breadcrumbs.
  • Transfer the rice mixture to the dish and level the surface.
  • Sprinkle the top with the remaining breadcrumbs and a little Parmigiano.
  • Bake for 30–35 minutes until golden brown.
  • Let the timballo rest for 10 minutes before serving.
  • Slice and serve warm.

Note

This dish is often prepared using leftover rice from the previous day.
Variations may include peas, diced ham, or small cubes of provolone. Unlike the richer Sartù di Riso, this version is simpler and reflects everyday home cooking.