Ingredients
1 pound bulk Italian sausage2 garlic cloves, minced1 teaspoon dried basil1 teaspoon dried oregano1/3 cup chardonnay or chicken broth6 medium tomatoes, peeled and crushed1 medium carrot, peeled and grated4-1/2 teaspoons tomato paste1 bay leaf1/2 teaspoon salt1/4 teaspoon garlic powder1/4 teaspoon paprika1-1/2 cups frozen peas3 cups cooked rice2 green onions, sliced1 tablespoon minced fresh parsley1-1/2 cups grated Parmesan cheese3/4 cup grated Romano cheese10 sheets phyllo dough (14x9-inch size)1/4 cup olive oil
Preparation
In a 6-qt. stockpot, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Add garlic, basil and oregano to skillet; cook and stir 30 seconds. Add chardonnay, stirring to loosen browned bits from pan. Cook until liquid is almost evaporated, 1-2 minutes.
Stir in tomatoes, carrot, tomato paste, bay leaf, salt, garlic powder, paprika and sausage. Bring to a boil. Reduce heat; simmer, covered, 20 minutes. Cool. Discard bay leaf.
Preheat oven to 350°. Stir peas into sausage mixture. In a small bowl, combine rice, green onions and parsley. In a greased 13x9-in. baking dish, layer half the rice mixture, 1/2 cup Parmesan cheese, 1/4 cup Romano cheese, sausage mixture, 1/2 cup Parmesan cheese and 1/4 cup Romano cheese. Top with remaining rice and cheeses.
Unroll phyllo dough. Layer 5 sheets of phyllo on top of filling, brushing each with oil. Brush remaining 5 phyllo sheets with oil, crumple gently and place on top of casserole.
Bake until golden and crisp, 35-40 minutes. Let stand 5 minutes before serving. To Make Ahead: Recipe may be made a day in advance. After assembling casserole, cover and refrigerate. Remove from the refrigerator 30 minutes before baking. Bake as directed.
