Marinara Risotto

The other night I really, really wanted a good meat sauce. We were out of pasta, but I didn't care what it was smothering and probably would have eaten just meat sauce in a bowl with a spoon if Christian hadn't come up with a brilliant idea.

Being gluten free, our pasta is made from rice flour. As you can imagine, rice flour is just milled rice. Christian figured that we could just cut out the middle man and make rice with meat sauce.

As the ground turkey browned, I ran 2 cans of my 50¢ basil tomatoes score through the food processor, leaving some small chunks. I added a healthy sprinkling of Penzey's Tuscan Sunset (Italian seasoning), and mixed in cooked brown rice and roasted garlic. Spread into a large baking dish, topped with mozzarella cheese and baked at 35 until the cheese was melted. It had an almost creamy consistency, so I am calling it marinara risotto.