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Preheat oven to 375 degrees
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While rice is cooking, slice the mozzarella ball into quarters and finely shred the pecorino. Set aside.
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Core tomatoes and cut into 1/2 inch cubes and when the rice is finished cooking, let cool then mix in the tomatoes.
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Spread 1/3 of the rice/tomato mix on the bottom of a 2 1/2 quart (I used a 12.2″W x 7.48″D x 2.28″H) casserole dish.
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Add a layer of basil leaves making sure to cover rice completely.
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Evenly sprinkle on a 1/3 of pecorino and spread out a 1/3 of the mozzarella balls with space in-between.
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Repeat the steps above.
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For the top layer, add another layer of pecorino and arrange the last 1/3 of the mozzarella.
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Sprinkle a few of the tiniest basil leaves on the top. (Optional)
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Bake on the middle rack for 30 – 40 minutes or until the cheese is slightly golden.