Orzo, Mozzarella and Kalamata Olive Bake

I added in about 3 tablespoons fresh chopped parsley into this dish, but that is optional. You can prepare the complete recipe, cover and refrigerate up to 1 day, to be baked later.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1  lb orzo pasta (rice-shaped pasta)
• 1  large onion, finely chopped
• 2  tablespoons  fresh minced garlic (optional or to taste)
• 2  tablespoons olive oil
• 2  tablespoons butter
• 1  teaspoon dried basil (or to taste)
• 1⁄4 teaspoon cayenne pepper (or to taste, or use dried chili flakes to taste)
• 2  large celery ribs, chopped
• 2  tablespoons flour
• 2  cups chicken broth
• 1 (28 ounce) can plum tomatoes (with juice)
• 1  cup kalamata olive, pitted and sliced thin (or use canned sliced black olives, drained)
•  salt and pepper
• 1⁄2 lb mozzarella cheese
•  mozzarella cheese, for top (any amount desired)

Directions

1. Set oven to 375 degrees (oven rack set to second-lowest position).
2. Butter a 2-quart casserole dish (or use a larger size).
3. Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil.
4. In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes.
5. Add in the chopped celery and cook for another 3 minutes, stirring often.
6. Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
7. Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes.
8. Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
9. Transfer the mixture to prepared baking dish.
10. Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.