A while ago I saw an Italian nonna make a cheesy spinach rice pie on TikTok that looked incredible, and I immediately fell in love. With the rice pie and the Italian nonna. I’d actually never heard of a rice pie before in my life, and as a lover of all things rice, I knew I needed to make it. This Cheesy Sausage and Kale Rice Pie is my take on the dish and it’s a hearty slice of comfort food on a plate. I truly don’t think it gets any better than this.
Set a large skillet over medium-high heat. Once hot, drizzle in the olive oil and add the bulk sausage. Break up with a wooden spoon and cook until golden brown and crispy and no longer pink, about 8-10 minutes. Stir in the onion and garlic and cook until softened.
**Note: I used Hot Italian sausage for this but you can totally use sweet or milk or even chicken or turkey sausage as well!**
Then add the kale and cook until bright green and just beginning to wilt. Remove from the heat and allow to cool slightly.
**Tip: If you’re not a fan of kale, spinach or swiss chard would work great here as well!**
Meanwhile, in a very large bowl, stir together the rice, eggs, milk, 3/4 cup parmesan cheese, and a pinch of salt and coarse black pepper until well combined.
**Tip: Day old rice works great here. If you want to plan ahead, you can make the rice the day before, cool it and keep it in the fridge until ready to make this dish!**
Grease an 9×9-inch square baking dish with cooking spray. Sprinkle with 1/4 cup of breadcrumbs, making sure to evenly coat the bottom and sides of the dish.
Pour half of this mixture into the prepared dish and press down into an even layer. Sprinkle with 1 cup of mozzarella and then pour in the cooled sausage and kale mixture. Spread out evenly.
Add the remaining rice mixture, pressing down into an even layer as well. Sprinkle the top with the remaining 1/4 cup parmesan cheese, the remaining 1/2 cup mozzarella and the remaining 1/4 cup breadcrumbs. Dot with the butter and bake until golden brown and melted through, about 18 to 20 minutes.
Remove from the oven and allow to cool slightly before slicing into 9 even pieces and serving.
This is great as a simple main course with a salad on the side, but it would also works as a side dish if you’re looking for something on the heartier side.
Leftovers are even better the next day so make sure you give this one a try! If you make it (or anything else from the site) please be sure to let me know what you think or snap a picture and tag me on instagram, I’d love to see what you make! Thank you for reading and following along.
Cheesy Sausage and Kale Rice Pie
Equipment
- skillet
- Mixing Bowl
- 9×9 baking dish
Ingredients
- 1/2 cup Italian bread crumbs divided
- 2 tablespoons olive oil
- 3/4 lb hot or sweet Italian sausage
- 1 small brown onion diced
- 2 garlic cloves minced
- 1 bunch dinosaur kale shredded
- 2 1/4 cups long grain rice cooked and cooled
- 5 large eggs
- 1/2 cup milk or chicken stock
- 1 cup grated parmesan
- Kosher salt and coarse black pepper
- 1 1/2 cups shredded mozzarella
- 4 tablespoons butter sliced
Instructions
- Preheat oven to 375°F. Grease an 9×9-inch square baking dish with cooking spray. Sprinkle with 1/4 cup of breadcrumbs, making sure to evenly coat the bottom and sides of the dish. Set aside.
- Set a large skillet over medium-high heat. Once hot, drizzle in the olive oil and add the bulk sausage. Break up with a wooden spoon and cook until golden brown and crispy and no longer pink, about 8-10 minutes. Stir in the onion and garlic and cook until softened. Then add the kale and cook until bright green and just beginning to wilt. Remove from the heat and allow to cool slightly.
- Meanwhile, in a very large bowl, stir together the rice, eggs, milk, 3/4 cup parmesan cheese, and a pinch of salt and coarse black pepper until well combined.
- Pour half of this mixture into the prepared dish and press down into an even layer. Sprinkle with 1 cup of mozzarella and then pour in the cooled sausage and kale mixture. Spread out evenly. Add the remaining rice mixture, pressing down into an even layer as well. Sprinkle the top with the remaining 1/4 cup parmesan cheese, the remaining 1/2 cup mozzarella and the remaining 1/4 cup breadcrumbs. Dot with the butter and bake until golden brown and melted through, about 18 to 20 minutes.
- Remove from the oven and allow to cool slightly before slicing into 9 even pieces and serving. Enjoy!
Thank you Jonathan for all your hard work getting these recipes to us! This one looks so good and comforting! As a side note I sure am missing Recipe On The Back! Hope y’all will be doing more of those soon as they are so fun!!
interesting, and no, never heard of rice pie either, nice, and like the texture too, thank you!