Orzo, Mozzarella And Kalamata Olive Bake Recipe

Name: Orzo, Mozzarella And Kalamata Olive Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb orzo pasta (rice-shaped pasta); 1 large onion, finely chopped; 2 tablespoons fresh minced garlic (optional or to taste); 2 tablespoons olive oil; 2 tablespoons butter; 1 teaspoon dried basil (or to taste); 1/4 teaspoon cayenne pepper (or to taste, or use dried chili flakes to taste); 2 large celery ribs, chopped; 2 tablespoons flour; 2 cups chicken broth; 1 (28 ounce) can plum tomatoes (with juice); 1 cup kalamata olive, pitted and sliced thin (or use canned sliced black olives, drained); salt and pepper; 1/2 lb mozzarella cheese; mozzarella cheese, for top (any amount desired)

Servings: persons

1 lb orzo pasta (rice-shaped pasta)
1 large onion, finely chopped
2 tablespoons fresh minced garlic (optional or to taste)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon dried basil (or to taste)
1/4 teaspoon cayenne pepper (or to taste, or use dried chili flakes to taste)
2 large celery ribs, chopped
2 tablespoons flour
2 cups chicken broth
1 (28 ounce) can plum tomatoes (with juice)
1 cup kalamata olive, pitted and sliced thin (or use canned sliced black olives, drained)
salt and pepper
1/2 lb mozzarella cheese
mozzarella cheese, for top (any amount desired)

1
Set oven to 375 degrees (oven rack set to second-lowest position).
2
Butter a 2-quart casserole dish (or use a larger size).
3
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.
4
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.
5
Add in the chopped celery and cook for another 3 minutes, stirring often.
6
Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
7
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.
8
Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
9
Transfer the mixture to prepared baking dish.
10
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.

955

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 lb orzo pasta (rice-shaped pasta), 1 large onion, finely chopped, 2 tablespoons fresh minced garlic (optional or to taste), 2 tablespoons olive oil, and more.

Yes, Orzo, Mozzarella And Kalamata Olive Bake 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.

That's it — enjoy your meal!

Orzo, Mozzarella And Kalamata Olive Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions