Sun-Dried Tomato, Black Olive and Mozzarella Orzo Gratin

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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