Do you have leftover meat sauce and don’t feel like using it to dress the usual pasta? No problem! Use it to prepare a delicious rice and meat sauce baked au gratin. I’ll just say that I often prepare this sauce specifically to make this rice. The preparation is very simple, but the final result is extremely tasty. In short, a slightly different way to serve rice.
Other baked rice recipes that might interest you:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Rice and Meat Sauce au Gratin
I used ROMA rice for this recipe because it has large grains that hold up well during cooking.
You can prepare the meat sauce following my recipe described HERE or use your personal recipe.
- 1 3/4 cups Roma rice
- 14 oz meat sauce
- 3 oz fontina (or scamorza)
- 2 tbsps Grana Padano cheese, grated (or Parmesan)
- salt
- butter (for the baking dish)
Tools
- 1 Pot
- 1 Bowl
- 1 Grater with large holes
Preparation of Rice and Meat Sauce au Gratin
Bring a pot of salted water to a boil, add the rice, cook, and drain it al dente. With Roma rice, it will take about 14/15 minutes.
Place the meat sauce in a large bowl, add the rice and mix the two ingredients perfectly.
Julienne the fontina (or the scamorza) with a grater with large holes, then add it to the bowl and mix everything well.
Transfer the mixture into a previously buttered baking dish, spreading it evenly, then sprinkle the surface with the grated cheese.
Place the baking dish under the grill until a golden crust forms: it will take about 5/6 minutes, but keep an eye on it.
Remove the rice and meat sauce au gratin from the oven, bring it to the table directly in the baking dish it was cooked in, and serve it hot. Enjoy! Paola
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