Better than Baked Ziti: Giant Rice Ball in a Pan
Better than Baked Ziti: Giant RICE BALL in a Pan! is a medium Italian recipe that serves 6. 350 calories per serving. Recipe by Giovanni Siracusa on YouTube.
Prep: 15 min | Cook: 45 min | Total: 1 hr 15 min
Cost: $11.00 total, $1.83 per serving
Ingredients
- 3 tablespoons Olive Oil (extra-virgin, for sautéing garlic and greasing the tray)
- 3 cloves Garlic (whole, unpeeled; added to cold oil for gentle infusion)
- 2 cups Tomato Passata (smooth, uncooked tomato puree)
- 1/4 cup Fresh Basil (loosely packed, torn)
- 2 cups Arborio Rice (short-grain risotto rice)
- 4.5 cups Vegetable Broth (hot, low-sodium)
- 1 teaspoon Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 2 tablespoons Unsalted Butter (cut into small pieces, added at the end for richness)
- 1 cup Parmesan Cheese (freshly grated)
- 8 ounces Fresh Mozzarella (cubed; use a ball of fresh mozzarella)
- 1/2 cup Breadcrumbs (plain Italian breadcrumbs)
Instructions
Infuse Olive Oil with Garlic
Place the skillet on low heat, add 3 Tbsp olive oil and the whole garlic cloves. Keep the oil cold so the garlic gently infuses without burning.
Time: PT5M
Create Tomato Base
When the garlic aroma fills the kitchen, add 2 cups tomato passata, season with 1 tsp salt and 1/2 tsp black pepper. Stir and let it warm for 2 minutes.
Time: PT2M
Add Fresh Basil to Sauce
Tear 1/4 cup fresh basil leaves and stir them into the sauce. Set aside a few extra leaves for later layering.
Time: PT1M
Start Risotto‑Style Rice Cooking
Add 2 cups Arborio rice to the skillet, stir to coat with the tomato‑garlic oil. Begin adding hot vegetable broth, one ladle at a time, stirring constantly.
Time: PT20M
Finish Rice and Enrich
When the rice is al‑dente and the mixture is thick (about 15‑20 minutes total), turn off the heat. Stir in 1 cup grated Parmesan, 2 Tbsp butter, and remove the whole garlic cloves.
Time: PT3M
Prepare Baking Tray
Brush the 9×13 in baking tray with olive oil, then sprinkle and press 1/2 cup breadcrumbs onto the bottom and sides so they stick.
Time: PT5M
Assemble the First Layer
Spoon half of the rice mixture into the tray, spreading it with a spoon or spatula. Press down firmly to create an even base.
Time: PT3M
Add Mozzarella Center
Evenly distribute the cubed fresh mozzarella (8 oz) over the first rice layer. Sprinkle a handful of fresh basil leaves.
Time: PT2M
Assemble the Top Layer
Add the remaining rice mixture in dollops, smoothing it into a flat surface. Top with the remaining mozzarella, a generous sprinkling of Parmesan, and a final drizzle of olive oil.
Time: PT4M
Final Topping and Bake
Sprinkle the remaining breadcrumbs over the top. Bake in a preheated oven at 400°F for 20 minutes, then switch to broil for 3‑4 minutes until the crust is golden and crisp.
Time: PT23M
Temperature: 400°F
Rest and Serve
Remove the tray from the oven, let it rest 5 minutes before cutting. Serve warm, garnished with fresh basil if desired.
Time: PT5M
Nutrition Facts
- Calories
- 350
- Protein
- 12 g
- Carbohydrates
- 45 g
- Fat
- 12 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made gluten‑free with gluten‑free breadcrumbs
Allergens: Dairy, Gluten
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of Tomato Passata: crushed tomatoes, tomato sauce
- Instead of Fresh Basil: dried basil (1 tsp)
- Instead of Arborio Rice: carnaroli rice, Vialone Nano rice
- Instead of Vegetable Broth: chicken broth, water with bouillon
- Instead of Salt: sea salt
- Instead of Black Pepper: white pepper
- Instead of Unsalted Butter: olive oil (1 tbsp)
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Fresh Mozzarella: low-moisture mozzarella (1 cup shredded)
- Instead of Breadcrumbs: panko breadcrumbs, gluten‑free breadcrumbs
Equipment Needed
- Large Skillet or Wide‑Bottomed Pan
- Wooden Spoon
- Ladle
- Baking Tray (9x13 inch)
- Pastry Brush
- Oven
- Grater
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Gradually adding hot broth while stirring the rice (risotto technique).
- Removing whole garlic cloves before baking to avoid unwanted texture.
- Pressing the rice layers firmly to create a compact casserole.
- Baking at 400°F then broiling for a crisp breadcrumb‑cheese crust.
Chef Tips from the Video
- Use fresh, high‑quality mozzarella for the best melt and flavor.
- Add a pinch of nutmeg to the butter‑Parmesan mixture for subtle depth.
- Let the assembled casserole rest after baking; this helps the layers set and makes slicing easier.
Troubleshooting
Rice is too dry before baking.
Add a splash of hot broth or water (1‑2 Tbsp) and stir until the mixture regains a creamy consistency.
Rice is overly watery and soggy.
Continue cooking on low heat, stirring until excess liquid evaporates, then proceed with assembly.
Cheese does not melt or browns unevenly.
Ensure the oven is fully preheated to 400°F and finish with a brief broil; cover with foil if browning too quickly.
Breadcrumb topping is not crisp.
Brush the top with a little extra olive oil before broiling and extend the broil time by 1‑2 minutes.
Storage
Refrigerator: Cool to room temperature, then cover and refrigerate up to 3 days.
Freezer: Wrap tightly in foil and freeze up to 1 month. Reheat in oven at 350°F until hot.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the risotto rice up to step 5, let it cool, then refrigerate. Assemble the casserole a few hours ahead and bake just before serving.
- Breadcrumb topping can be prepared and stored in an airtight container for up to 2 weeks.
Frequently Asked Questions
What is the cultural significance and history of Riso al Forno in Sicilian cuisine?
Riso al Forno is a traditional Sicilian comfort food that dates back to peasant kitchens where rice was baked with leftover ingredients to stretch meals. It reflects Sicily’s love for simple, hearty dishes and is often served at family celebrations and holidays like Easter.
What are the traditional regional variations of Riso al Forno in Sicily?
In coastal towns, Riso al Forno may include seafood such as shrimp or anchovies, while inland versions often add peas, eggplant, or cured meats. The breadcrumb topping is a common Sicilian touch, and some families use pecorino instead of Parmesan.
How is Riso al Forno traditionally served in Sicily?
It is typically served hot straight from the oven, cut into squares, and garnished with fresh basil or parsley. It is often accompanied by a simple green salad and a glass of local red wine.
What occasions or celebrations is Riso al Forno traditionally associated with in Italian culture?
Riso al Forno is popular at Easter, family reunions, and festive gatherings because it can be made in large trays and feeds many people. Its cheesy, comforting profile makes it a crowd‑pleaser for holiday meals.
What makes Riso al Forno special or unique in Italian cuisine?
Unlike typical baked pasta, Riso al Forno uses risotto rice, giving it a creamy interior with a crisp, cheesy crust. The combination of fresh mozzarella, Parmesan, and breadcrumb topping creates a texture contrast that is uniquely Sicilian.
What are the most common mistakes to avoid when making Riso al Forno?
Common errors include adding broth too quickly, which can make the rice mushy, and over‑cooking the rice before baking, leading to a dry casserole. Also, forgetting to remove the whole garlic cloves can leave unwanted bites of raw garlic in the final dish.
Why does this Riso al Forno recipe use a gradual broth addition instead of a single pour?
Gradual broth addition is the classic risotto technique that allows the rice to release its starch slowly, creating a creamy texture that holds together when baked. A single pour would result in uneven cooking and a less cohesive casserole.
Can I make Riso al Forno ahead of time and how should I store it?
Yes, you can prepare the risotto base up to step 5, cool it, and refrigerate for up to 24 hours. Assemble the casserole, cover, and bake when ready. Leftovers store in the refrigerator for 3 days or freeze for up to 1 month.
What texture and appearance should I look for when the Riso al Forno is done?
The top should be golden‑brown and crisp from the breadcrumbs and cheese, while the interior remains creamy yet set enough to hold its shape when sliced. The mozzarella should be melted and slightly bubbling.
What does the YouTube channel Giovanni Siracusa specialize in?
The YouTube channel Giovanni Siracusa focuses on authentic Italian home cooking, especially regional dishes from Sicily and Southern Italy, with a friendly, family‑oriented style and practical tips for everyday cooks.
How does the YouTube channel Giovanni Siracusa's approach to Italian cooking differ from other Italian cooking channels?
Giovanni Siracusa emphasizes simplicity, using pantry staples and fresh, seasonal ingredients, while sharing cultural anecdotes and personal family stories. His videos often showcase rustic, crowd‑pleasing dishes rather than elaborate gourmet plating.
Last updated: November 3, 2026
