• Mon - Sun : 8:30am to 9:30pm

orzo mozzarella and kalamata olive bake


i added in about 3 tablespoons fresh chopped parsley into this dish, but that is optional. you can prepare the complete recipe, cover and refrigerate up to 1 day, to be baked later.


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  • Carbohydrates: 559.2
  • Fats: 32.0
  • Dietary Fiber: 27.0
  • Minerals: 30.0
  • Proteins: 44.0
  • Vitamins: 43.0
  • Water: 23.0


  1. Set oven to 375 degrees
  2. Butter a 2-quart casserole dish
  3. Cook the orzo in a large pot of salted boiling water
  4. Drain well then transfer to a large bowl
  5. Toss with a couple tablespoons of olive oil
  6. In a skillet heat the oil and butter
  7. Then add in the onions
  8. Garlic
  9. Basil and cayenne
  10. Stir over medium-low heat for about 5 minutes
  11. Add in the chopped celery and cook for another 3 minutes
  12. Stirring often
  13. Stir in the 2 tablespoons flour
  14. Cook stirring with a wooden spoon for 3 minutes
  15. Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon
  16. Simmer the mixture for about 20 minutes
  17. Stir / add in the cooked orzo with the olives and about 3 / 4 cup mozzeralla cheese
  18. Season with salt and pepper to taste
  19. Transfer the mixture to prepared baking dish
  20. Bake for about 15-20 minutes
  21. Remove from oven and sprinkle with mozzeralla cheese return to oven and bake for another 10-15 minutes

Step 15

Total Time in Minute 60

Ingredients Count 14

cooking orzo  mozzarella and kalamata olive bake

See More Relate Photo


Orzo pasta



Olive oil


Dried basil

Cayenne pepper

Celery ribs


Chicken broth

Plum tomatoes

Kalamata olive

Salt and pepper

Mozzarella cheese

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