Pasta · ALWAYS FREE
Spinach and mozzarella rice timbale
A round baked rice mold with a spinach and mozzarella center and a light crumb crust.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Combine rice, measured water and salt in a lidded saucepan. Bring to a boil, cover and simmer gently for 18–22 minutes until tender and water absorbed. Rest off heat, covered, for 10 minutes. Spread in a shallow dish for about 20 minutes until lukewarm, then immediately continue; do not leave warm rice standing for prolonged periods.
- Meanwhile, heat oil and cook onion for 6–8 minutes. Add spinach and pepper and cook for 5–8 minutes until wilted and excess water evaporates; retain all solids. Heat oven to 375°F (190°C). Grease a 9-inch (23 cm) springform pan at least 2½ inches (6 cm) deep with about 2 tsp (10 g) butter and coat with breadcrumbs, reserving any loose crumbs for the top.
- Beat eggs and mix into the lukewarm rice. Press about two-thirds of the rice over the pan base and partway up the sides to form a shell. Add all spinach mixture and mozzarella. Cover with remaining rice, press gently to close, scatter any reserved crumbs and dot with remaining about 2 tsp (10 g) butter.
- Bake on a rimmed tray for 35–45 minutes until the surface is golden and center reaches 165°F (74°C). Rest for 15 minutes, loosen the edge, remove the springform ring and cut into six wedges. For leftovers, cool quickly in shallow portions, ideally within 1 hour, refrigerate at 40°F (4°C) or below and use within 24 hours. Reheat only once to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 360 kcal
- Protein
- 13.6 g
- Total carbohydrate
- 47.4 g
- Total fat
- 12.6 g
- Total sugars
- 1.4 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Each ingredient retains its primary food description and state. All listed ingredient masses are counted; cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions or explicitly counted items define the stated recipe yield. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero. All rice, cheese, eggs, crumbs and fats are included. Contains wheat, egg and milk. Water evaporation is not counted as nutrient loss.
View the ingredient calculations · Source 1 · Source 2Why it’s in this collection
- Vegetarian: Complete ingredient review of Spinach and mozzarella rice timbale: dry unenriched short-grain white rice; water; raw spinach; peeled onion; olive oil; firm whole-milk mozzarella made with vegetarian rennet; whole eggs without shells; plain dry breadcrumbs; unsalted butter; salt; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
