Sun-Dried Tomato, Black Olive and Mozzarella Orzo G

Name: Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound orzo; 1 cup minced onion; 1/2 cup diced fennel; 2 tablespoons unsalted butter; 1 16 -ounce can plum tomatoes, drained and chopped; 1 cup light cream combined with 1 tablespoon flour; 1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled; 2/3 cup sliced sun-dried tomatoes; 1/3 cup sliced pitted oil-cured olives; 1/2 pound fresh Mozzarella, diced; 2 tablespoons minced fresh basil; 1/3 cup freshly grated Parmesan

Servings: persons

1/2 pound orzo
1 cup minced onion
1/2 cup diced fennel
2 tablespoons unsalted butter
1 16 -ounce can plum tomatoes, drained and chopped
1 cup light cream combined with 1 tablespoon flour
1 tablespoon minced fresh rosemary or 1 teaspoon dried, crumbled
2/3 cup sliced sun-dried tomatoes
1/3 cup sliced pitted oil-cured olives
1/2 pound fresh Mozzarella, diced
2 tablespoons minced fresh basil
1/3 cup freshly grated Parmesan

1
Preheat oven to 400 degrees.
2
In a pot of boiling salted water cook the orzo until al dente and drain.
3
Transfer to a large bowl.
4
In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes.
5
Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes.
6
Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste.
7
Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan.
8
Bake for 30 minutes, or until golden brown.

573

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 12 ingredients. The key ingredients include: 1/2 pound orzo, 1 cup minced onion, 1/2 cup diced fennel, 2 tablespoons unsalted butter, and more.

Yes, Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin 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!

Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions