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Orzo, Mozzarella and Kalamata Olive Bake

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“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:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

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.

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