Recipe courtesy of Michele Urvater

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
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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. 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.