BAKED FONTINA ORZO

Baked Fontina Orzo image

The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.-Gilda Lester, Millsboro, Delaware

Provided by Taste of Home

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon butter, softened
1-1/2 cups uncooked orzo pasta
1-1/2 cups shredded fontina cheese
1/2 cup chopped roasted sweet red peppers
1/2 cup sliced ripe olives, drained
2 large eggs
1-1/2 cups whole milk
1/8 teaspoon ground nutmeg

Steps:

Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside. , Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins. , In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet. , Bake 25-30 minutes or until a thermometer inserted in the center reads 160°.

Nutrition Facts : Calories 391 calories, Fat 16g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.