Orzo-Ricotta Bake
(from Violetdragonfy’s recipe box)
This simple dish comes together quickly and, when served right out of the oven, provides a hearty cold-weather meal. Offer with a tossed green salad or sliced tomatoes, hot crusty Italian bread, and fresh fruit and cheese. Best beverages for this would include hot mulled apple cider or a fragrant herbed tea.
Source: Vegetarian Times (from RecipeThing user Judy Garver)
Serves 4 peopleCategories: Sides
Ingredients
- Orzo-Ricotta Bake
- Serves 4 to 6
- 1 cup uncooked orzo
- 1 Tbs. olive oil
- 8 oz. sliced mushrooms
- 1 1/2 cups quartered artichoke hearts
- 1 Tbs. minced garlic
- 1 1/2 cups low-fat mozzarella cheese
- 1 cup low-fat ricotta
- 1 cup Italian-seasoned breadcrumbs
- 1 cup chopped flat-leaf parsley
- Salt and freshly ground black pepper to taste
- 1 tsp. garlic powder
Directions
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Preheat oven to 425F. Spray 2-quart baking dish with nonstick cooking spray.
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Bring large pot of lightly salted water to a boil over high heat, and add orzo. Cook until tender, about 5 minutes. Remove from heat, and drain.
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Heat oil in large skillet over medium heat. Sauti mushrooms and artichoke hearts for 4 to 5 minutes, and add garlic, cooking 1 minute more. Remove from heat, and place vegetables into baking dish. Stir orzo into mushroom mixture.
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Meanwhile, stir together mozzarella, ricotta, breadcrumbs and parsley. Season with salt, pepper and garlic powder. Spoon cheese mixture over vegetables, smoothing top with back of spoon.
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Bake about 15 minutes, or until cheese melts and top turns golden. Remove from oven, and serve.
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PER SERVING:
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360 Calories
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21g Protein
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11g Total Fat (6G Saturated Fat)
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45g Carbohydrates
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30mg Cholesterol
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760mg Sodium
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5g Fiber
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4g