BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES
A favorite side dish for Italian meals that is hearty enough to stand alone as a vegetarian main dish. Can be served warm or chilled for later.
Provided by Karli Shanklin
Categories World Cuisine Recipes European Italian
Time 25m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
- Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Nutrition Facts : Calories 828.1 calories, Carbohydrate 65.2 g, Cholesterol 37.6 mg, Fat 51.1 g, Fiber 5.8 g, Protein 30.4 g, SaturatedFat 13.4 g, Sodium 1618.1 mg, Sugar 8 g
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
OLIVE AND MOZZARELLA ORZO
Categories Olive Onion Pasta Tomato Side Bake Lunch Casserole/Gratin Mozzarella Winter Simmer Gourmet Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 12
Number Of Ingredients 12
Steps:
- In a kettle of boiling salted water boil the orzo until it is al dente, drain it well, and transfer it to a large bowl. In a large heavy skillet cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery, and cook the mixture, stirring, for 5 minutes. Stir in the flour, cook the mixture, stirring, for 3 minutes, and stir in the broth, the tomatoes, chopping them with a spoon, the basil, and the cayenne. Simmer the mixture, stirring, for 5 minutes, stir it into the orzo with the olives, 1/2 pound of the mozzarella, cut into 1/4-inch dice, and salt to taste, and transfer the mixture to a shallow 2-quart baking dish. Cut the remaining 1/4 pound mozzarella into thin strips and arrange it decoratively on top of the orzo. The orzo may be prepared up to this point 1 day in advance and kept covered and chilled. Bake the orzo in the middle of a preheated 400°F. oven for 30 minutes, or until it is heated through and slightly crisp on top.
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.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 559.2, Fat 21.2, SaturatedFat 8.8, Cholesterol 40, Sodium 742.4, Carbohydrate 70.7, Fiber 5.6, Sugar 7, Protein 22.1
GREEK ORZO WITH FETA
This recipe has easy ingredients and is a great light lunch or dinner! Enjoy!
Provided by lauryn
Categories 100+ Everyday Cooking Recipes Vegetarian Side Dishes
Time 1h40m
Yield 6
Number Of Ingredients 11
Steps:
- Stir together olive oil, lemon juice, olives, tomatoes, red pepper, red onion, garlic, oregano, and feta cheese in a large bowl. Let stand at room temperature for 1 hour.
- Bring a large pot of lightly salted water to a boil. Add the orzo and cook for 8 to 10 minutes or until al dente; drain and toss the tomato mixture. Sprinkle with chopped parsley to serve.
Nutrition Facts : Calories 381.4 calories, Carbohydrate 38.4 g, Cholesterol 33.7 mg, Fat 20.8 g, Fiber 3 g, Protein 12 g, SaturatedFat 7.4 g, Sodium 617.6 mg, Sugar 6.6 g
More about "orzo mozzarella and kalamata olive bake recipes"
ORZO PASTA SALAD WITH FETA, KALAMATA OLIVES AND WILD …
From skinnyspatula.com
GREEK ORZO PASTA SALAD WITH VEGAN FETA - BIANCA …
From biancazapatka.com
BAKED ORZO PASTA - I HEART VEGETABLES
From iheartvegetables.com
BAKED SEAFOOD ORZO WITH KALAMATA OLIVES - DIANE KOCHILAS
From dianekochilas.com
BAKED MOZZARELLA ORZO RECIPE - IN MY OWN STYLE
From inmyownstyle.com
BAKED VEGAN ORZO RECIPE - A VIRTUAL VEGAN
From avirtualvegan.com
OLIVE AND MOZZARELLA ORZO - BIGOVEN
From bigoven.com
ROASTED EGGPLANT & TOMATO ORZO PASTA - COOKIE AND …
From cookieandkate.com
OTTOLENGHI'S ONE-POT BAKED ORZO WITH MOZZARELLA AND OREGANO
From thehappyfoodie.co.uk
ORZO, MOZZARELLA AND KALAMATA OLIVE BAKE - LUNCHLEE
From lunchlee.com
ORZO, MOZZARELLA AND KALAMATA OLIVE BAKE - PLAIN.RECIPES
From plain.recipes
ROASTED CAULIFLOWER AND ORZO - BAKER BY NATURE
From bakerbynature.com
GREEK ORZO PASTA SALAD WITH FETA CHEESE & KALAMATA OLIVES
From unsophisticook.com
MY GREEK PARENTS TRIED INA GARTEN'S NEW GREEK ORZO SALAD AND …
From news.yahoo.com
ONE PAN CREAMY TOMATO MOZZARELLA BAKED ORZO - SIMPLY DELICIOUS
From simply-delicious-food.com
You'll also love