INGREDIENTS:
1-1/2 cups skim milk
1-1/2 cups instant arborio
rice
1-1/2 cups Mozzarella cheese,
shredded, divided
1-1/2 cups spaghetti sauce
6 large eggs
Salt and ground black pepper
to taste
PREPARATION:
In a medium size heavy saucepan,
bring milk to boil. Add rice and cook until rice is firm to the bite but
not hard.
Spoon rice into a 2 quart
baking dish and spread evenly. Sprinkle with 1 cup of the shredded Mozzarella
cheese and spoon on spaghetti sauce.
Bake, covered, in a 400 degrees
F oven for about 20 minutes.
Take out from the oven, make
6 deep wells in the rice. Slide 1 egg into each well and sprinkle with
remaining cheese.
Bake, uncovered, until egg
whites are still soft, for about 10 minutes.
Sprinkle with salt and pepper
and serve hot.
Makes 6 servings.
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