This rice pie with meat ragù is made from simple, genuine ingredients: boiled Arborio rice, an egg to bind, stringy mozzarella, a rich meat ragù and a generous handful of grated cheese. Everything is mixed, leveled in a baking pan and finished with Grana and pats of butter that create a golden, delicious crust in the oven. The result is a complete, hearty dish perfect for the whole family. It’s the right idea when you want to bring something satisfying to the table without complicating your day. Excellent right out of the oven when the mozzarella is still stringy, but just as good the next day, sliced and reheated. Also perfect for a work lunchbox. So… preheat the oven, prepare the pan and let the aroma of ragù guide you: today we serve a homemade comfort dish.
Other rice recipes you might be interested in:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Cooking time: 50 Minutes
- Portions: 6Servings
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter and Spring
Ingredients for the rice pie with meat ragù
- 2 cups Arborio rice (uncooked)
- 1 cup mozzarella
- 1 egg (medium)
- 1.3 lb meat ragù
- 1 cup grated Grana Padano (or Parmesan)
- butter
- salt
Tools
- 1 Skillet
- 1 Pot
- 1 Bowl
- 1 Spatula
- 1 Springform pan springform pan, 9 1/2-inch diameter
Preparation of the rice pie with meat ragù
Prepare the meat ragù following your preferred recipe. If you don’t have a family recipe you’re attached to, you can follow mine which you can find HERE.
Cook the rice in plenty of boiling salted water until al dente, drain it and transfer it to a bowl.
Add one whole egg, mix well, then add the mozzarella cut into small cubes and mix again.
Then add the meat ragù and about 3 oz (roughly 3/4 cup) of grated cheese.
Thoroughly combine all the ingredients, mixing carefully.
Transfer the mixture into a springform pan previously lined with parchment paper. Level and press it down well with a spatula.
Finally, sprinkle the remaining grated cheese over the entire surface and dot with small pats of butter here and there.
Bake the rice pie in a preheated conventional oven at 392°F for 30 minutes, then finish for a few minutes under the broiler. When done it should be nicely golden.
Remove from the oven and let it cool for a few minutes before taking it out of the pan and transferring it to a serving plate. Serve sliced. If you don’t finish it all at once, it will be even better the next day. Simply reheat it for a few minutes in the oven. Enjoy! Paola.
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