- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
I created this recipe to use up the ingredients I had stocked in my cupboards. You can mix up the herbs and spices to fit any taste. Add rosemary or cayenne to give it a little more kick.
Ingredient:
- 1 pound bulk Italian sausage
- 2 garlic cloves, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/3 cup chardonnay or chicken broth
- 6 medium tomatoes, peeled and crushed
- 1 medium carrot, peeled and grated
- 4-1/2 teaspoons tomato paste
- 1 bay leaf
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1-1/2 cups frozen peas
- 3 cups cooked rice
- 2 green onions, sliced
- 1 tablespoon minced fresh parsley
- 1-1/2 cups grated Parmesan cheese
- 3/4 cup grated Romano cheese
- 10 sheets phyllo dough (14x9-inch size)
- 1/4 cup olive oil
