Creamy Caprese Rice Casserole

Creamy Caprese Rice Casserole

Inspired by HowSweetEats

Ingredients

Serves 6

4 cups cooked rice

2 cups tomato sauce

2 tablespoons tomato paste

⅓ cup heavy cream

⅓ cup grated Parmesan cheese

1 cup shredded mozzarella, divided

2 cups grape tomatoes, halved

¼ teaspoon red pepper flakes (optional but highly recommended)

½ teaspoon fine grain sea salt

⅛ teaspoon ground black pepper

A handful fresh basil leaves, chopped

Directions

Preheat oven to 350°F (175°C) and place a rack in the middle. Rub a medium-large baking dish with a bit of olive oil and set aside.

Heat tomato sauce and tomato paste in a large saucepan over low heat. Once warm, stir in heavy cream, Parmesan, red pepper flakes (if using), salt, and pepper.

Remove from the heat, and stir in the rice.

Fold in half of the mozzarella, ¾ of the tomatoes, and a pinch of the chopped basil.

Pour the rice mixture into the prepared baking dish.

Top with remaining mozzarella and remaining tomatoes and bake in the oven for about 25 to 30 minutes or until the cheese is golden and bubbly.

Remove from the oven and allow to sit for 5 minutes.

Sprinkle with remaining chopped basil, and serve.