Italian Rice Bake

Name: Italian Rice Bake
Ingredients: 23 cup rice (or 2 cups leftover cooked rice); 1 13 cups water (if using uncooked rice); 1 onion, chopped; 1 tablespoon butter or 1 tablespoon margarine; 1 (6 ounce) can tomato paste; 6 ounces water (to make tomato sauce using the tomato paste); 12 teaspoon garlic powder; 1 teaspoon sugar; 1 dash pepper; 12 teaspoon whole thyme; 12 teaspoon dried oregano, crushed; 1 teaspoon parsley flakes; 1 12 cups low fat cottage cheese; 12 cup grated part-skim mozzarella cheese or 12 cup farmer cheese

14 ingredients

9 steps

Ingredients

23 cup rice (or 2 cups leftover cooked rice)
1 13 cups water (if using uncooked rice)
1 onion, chopped
1 tablespoon butter or 1 tablespoon margarine
1 (6 ounce) can tomato paste
6 ounces water (to make tomato sauce using the tomato paste)
12 teaspoon garlic powder
1 teaspoon sugar
1 dash pepper
12 teaspoon whole thyme
12 teaspoon dried oregano, crushed
1 teaspoon parsley flakes
1 12 cups low fat cottage cheese
12 cup grated part-skim mozzarella cheese or 12 cup farmer cheese

Directions

1

Cook rice in water.
2

In a skillet, saute onion in butter or margarine.
3

Add tomato paste, water, garlic powder, sugar, pepper, thyme, oregano and parsley to onion mixture.
4

Combine cottage cheese and rice.
5

Put 1/3 of rice mixture in non-stick sprayed casserole dish.
6

Top with 1/3 of tomato sauce.
7

Continue to alternate layers, ending with tomato sauce.
8

Top with grated cheese.
9

Bake at 325 degrees for 30 minutes or until it is hot and bubbly.