Orzo, Mozzarella and Kalamata Olive Bake

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Set oven to 375 degrees (oven rack set to second-lowest position).
  • Butter a 2-quart casserole dish (or use a larger size).
  • 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.
  • 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.
  • Add in the chopped celery and cook for another 3 minutes, stirring often.
  • Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
  • 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.
  • Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
  • Transfer the mixture to prepared baking dish.
  • 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.
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