STREAMING NOW: Carnivorous

Orzo, Mozzarella and Kalamata Olive Bake

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”

Ingredients Nutrition


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a