Ingredients for Orzo Mozzarella And Kalamata Olive Bake
- Orzo Pasta
- Onion
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon butter
- Dried Basil
- Cayenne Pepper
- Celery Ribs
- 2 tablespoons all-purpose flour
- Chicken Broth
- Plum Tomatoes
- Kalamata Olive
- Salt and pepper to taste
- Mozzarella Cheese
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How to Make Orzo Mozzarella And Kalamata Olive Bake
- Preheat oven to 375°F (190°C).
- Butter a 2-quart casserole dish.
- Cook 1 cup orzo pasta in a large pot of salted boiling water according to package directions. Drain well and transfer to a large bowl.
- Toss the cooked orzo with 2 tablespoons olive oil.
- In a large skillet, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat. Add 1 medium onion, chopped, and 2 cloves garlic, minced. Cook for 5 minutes, stirring occasionally.
- Add 2 stalks celery, chopped, and cook for another 3 minutes.
- Stir in 2 tablespoons all-purpose flour and cook for 3 minutes, stirring constantly.
- Gradually whisk in 2 cups vegetable broth and 1 (28 ounce) can crushed tomatoes, breaking up tomatoes with a spoon.
- Simmer for 20 minutes, stirring occasionally.
- Stir in the cooked orzo, 1 cup Kalamata olives (pitted and halved), ¾ cup shredded mozzarella cheese, salt, and pepper to taste. (Optional: Add 3 tablespoons fresh chopped parsley)
- Transfer the mixture to the prepared casserole dish.
- Bake for 15-20 minutes. Remove from oven, sprinkle with the remaining ½ cup shredded mozzarella cheese, and bake for another 10-15 minutes, or until golden brown and bubbly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
27g
Fat
43g
Carbs
23g
