Best Orzo Mozzarella And Kalamata Olive Bake Recipes

OLIVE AND MOZZARELLA ORZO

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.

CHEESY BAKED ORZO WITH MARINARA

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.

ORZO WITH SUN-DRIED TOMATOES AND KALAMATA OLIVES

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.

ORZO, MOZZARELLA AND KALAMATA OLIVE BAKE

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.