Cheesy Eggplant-Orzo Casserole Recipe

Name: Cheesy Eggplant-Orzo Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons sun-dried tomatoes, packed without oil, chopped; 1/2 cup boiling water; 1 tablespoon olive oil; 6 cups diced peeled eggplant (about 1 1/4 pounds); 1 1/2 cups diced onion; 1 cup diced red bell pepper; 4 garlic cloves, minced; 1 cup diced tomato; 3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta); 1 1/2 cups fat-free ricotta cheese; 1 cup tomato juice; 1/2 cup chopped fresh basil; 1 (8-ounce) can no-salt-added tomato sauce; 1 cup dry breadcrumbs; 1/2 cup grated Parmesan cheese; 1/3 cup pine nuts

Servings: persons

2 tablespoons sun-dried tomatoes, packed without oil, chopped
1/2 cup boiling water
1 tablespoon olive oil
6 cups diced peeled eggplant (about 1 1/4 pounds)
1 1/2 cups diced onion
1 cup diced red bell pepper
4 garlic cloves, minced
1 cup diced tomato
3 cups cooked orzo (about 1 1/2 cups uncooked rice-shaped pasta)
1 1/2 cups fat-free ricotta cheese
1 cup tomato juice
1/2 cup chopped fresh basil
1 (8-ounce) can no-salt-added tomato sauce
1 cup dry breadcrumbs
1/2 cup grated Parmesan cheese
1/3 cup pine nuts

1
Preheat oven to 350u00b0.
2
Combine sun-dried tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until soft. Drain, and set aside.
3
Heat oil in a large nonstick skillet over medium-high heat. Add eggplant, onion, bell pepper, and garlic; saute 5 minutes. Add diced tomato; cook 2 minutes. Add sun-dried tomatoes, orzo, and next 4 ingredients (orzo through tomato sauce); stir well. Spoon orzo mixture into a 13 x 9-inch baking dish. Combine breadcrumbs, cheese, and pine nuts; sprinkle crumb topping over orzo mixture. Cover and bake at 350u00b0 for 30 minutes or until thoroughly heated. Uncover and bake an additional 10 minutes or until lightly browned.

1060

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons sun-dried tomatoes, packed without oil, chopped, 1/2 cup boiling water, 1 tablespoon olive oil, 6 cups diced peeled eggplant (about 1 1/4 pounds), and more.

Yes, Cheesy Eggplant-Orzo Casserole falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cheesy Eggplant-Orzo Casserole

How did you like this recipe?

Frequently Asked Questions