Ingredients
4 eggs
1 container (15-ounce) ricotta cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried basil leaves
1/4 teaspoons dried oregano leaves
1/4 teaspoons salt
1/4 teaspoons black pepper
3 cups cooked Riceland Gold Parboiled Rice
2 cups (8-ounce) shredded mozzarella cheese
1/2 cup chopped onion
1 jar (14 ounce) prepared pizza sauce or spaghetti sauce
Preparation
1. Heat oven to 375F. Spray 9-inch deep-dish pie pan with nonstick cooking spray.
2. In large bowl, combine eggs, ricotta cheese, Parmesan cheese, basil, oregano, salt and pepper; beat at medium speed until blended.
3. Stir in rice, mozzarella cheese and onion. Spoon rice mixture into prepared pan; spread evenly.
4. Bake uncovered for 45-55 minutes or until center is firm. Cool 10 minutes.
5. Heat pizza sauce. Cut torte into wedges and place on individual serving plates; spoon about 2 Tablespoons pizza sauce over each wedge. Makes 12 appetizer wedges.