Ingredients
5 tbsp Marinara sauce, prepared
7 oz long grain rice, steamed
10½ oz potatoes, preferably Yukon Gold Potatoes, washed and peeled
1 cup milk
2 tbsp unsalted butter
1 tsp turmeric powder
Salt and ground black pepper, to taste
⅓ cup mozzarella cheese, grated, plus more for sprinkling
⅓ cup cheddar cheese, grated
fresh parsley, finely chopped
Preparation
Preheat your oven to 350 degrees F.
Prepare a stockpot and transfer your potatoes into it. Pour water into the pot, enough to cover the potatoes.
Boil the potatoes until tender when poked with a tester, for approximately 30 mins.
On a saucepot, combine milk, turmeric, and butter. Bring mixture to a boil, or until butter has melted. Set aside.
Drain the potatoes and discard the water.
Mash the warm potatoes using a masher or ricer, and transfer to a bowl.
Add both kinds of cheeses together, and gradually with the milk mixture. Fold until creamy and smooth.
Season the mashed potatoes to taste with salt and ground black pepper. Adjust accordingly then mix it. Set aside.
Layer the cooked rice into the bottom of a rectangular baking dish.
Next, spread the mashed potatoes on top of the rice, enough to cover.
Finally, sprinkle mozzarella cheese around the baking dish, leaving a space in the middle
Add the marinara sauce to the middle of the casserole and spread as necessary to cover the middle space.
Bake the casserole for about 10 to 15 minutes, or until the cheese is golden brown and has melted.
Serve hot, fresh from the oven, garnished with parsley.
