Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Watch how to make this recipe.
Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin
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- Total: 55 min
- Prep: 5 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 90 mg
- Sodium
- 445 mg
- Total: 55 min
- Prep: 5 min
- Cook: 50 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 487
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 19 g
- Cholesterol
- 90 mg
- Sodium
- 445 mg
Ingredients
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Directions
- Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. 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. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
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