Step 1

Cook the rice with the salt according to the package directions. Set aside to cool.

Step 2

Heat a larger nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned, about 5 minutes (I found adding a little extra virgin olive oil to the pan helped). Stir in the onions and cook until browned, 4 to 5 minutes more. Add the peas and 1 cup marinara sauce. Reduce the heat to low and cover. Cook until the flavors meld, about 20 minutes.

Step 3

Preheat the oven to 400 degrees F.

Step 4

In a large bowl, combine the cooked rice, Pecorino, eggs, and 1/2 cup marinara sauce and mix well. (The mixture should be a bit sticky).

Step 5

Brush or spray the bottom and sides of a 9 x 13-inch baking dish with extra virgin olive oil. Add 2 tablespoons bread crumbs to the dish and roll around to coat the bottom and sides.

Step 6

Take half the rice mixture (or a little more if needed) and cover the bottom and sides of the dish, pressing the rice down to form an even bottom layer. Add the sausage-pea mixture and spread in one layer. Top with 3/4 cup mozzarella. Cover with the remaining rice mixture, press until even. Top with the remaining 1/2 cup marinara, 2 tablespoons read crumbs, and 1/2 cup mozzarella.

Step 7

Cover with foil and bake until hot, about 30 minutes. Garnish with parsley or basil. Cut into 8 pieces and serve with more marinara, if you like.