By Lindsay Burns
Preheat your oven to 350°F (175°C).
Rinse 1.5 cups of rice under cold water until the water runs clear. Drain the rice well.
In a large saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is just cooked and the liquid is absorbed.
While the rice is cooking, finely chop 1 medium onion and 2 medium tomatoes. Set aside.
Cook 0.5 cup of pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 4 minutes until they are translucent.
Add the chopped tomatoes to the onions and continue to sauté for another 3 minutes. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
Combine the cooked rice, pasta, onion, and tomato mixture in a large bowl. Stir in 1 cup of grated cheese and mix well.
Transfer the mixture to a greased baking dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown on top.
Remove the casserole from the oven and let it cool for about 5 minutes before serving.
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This Main Course Casserole Vegetarian recipe is ready in 45 minutes and features rice, onions, tomatoes and other delicious ingredients. Contains 350 calories total.
Preheat your oven to 350°F (175°C).
Rinse 1.5 cups of rice under cold water until the water runs clear. Drain the rice well.
In a large saucepan, bring 3 cups of water to a boil. Add the rice and a pinch of salt. Reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is just cooked and the liquid is absorbed.
While the rice is cooking, finely chop 1 medium onion and 2 medium tomatoes. Set aside.
Cook 0.5 cup of pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and sauté for about 4 minutes until they are translucent.
Add the chopped tomatoes to the onions and continue to sauté for another 3 minutes. Season with 1 teaspoon salt and 0.5 teaspoon black pepper.
Combine the cooked rice, pasta, onion, and tomato mixture in a large bowl. Stir in 1 cup of grated cheese and mix well.
Transfer the mixture to a greased baking dish and spread it out evenly.
Sprinkle the remaining 0.5 cup of cheese over the top of the casserole.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and golden brown on top.
Remove the casserole from the oven and let it cool for about 5 minutes before serving.
Calories per Serving: 350
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