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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