Monday, November 14, 2011

Pesto and More Casserole

Janet here:

We had friends visiting Saturday night who we hadn't seen in a number of years. In other words, the premium was on catching up, not cooking. Which doesn't mean I didn't want to serve something tasty. (In fact, I think the bar gets even higher when you're cooking for someone you haven't seen in a while don't you? Kind of a culinary version of dress to impress...)

Anyway, this casserole features orzo, which is a pasta I only discovered a few years ago but fell in love with. I'm not sure if it's the shape or size but orzo just tastes better than a lot of other pastas. And I think it also allows other flavors to come out more fully. It doesn't overwhelm.

The casserole also features pesto, which is one of my favorite sauces ever. Again, not overwhelming but totally flavorful. You can make it yourself, using Rachel's recipe) or buy some (which, I'm not gonna lie, is what I did this time).

You're going to have to trust me on how marvelous this casserole looks. By the time it came out of the oven, just a little alcohol had been consumed....and taking a photo was no longer on my to-do list.

Pesto Casserole
serves 6, more if a side dish

1 pound orzo
2 tablespoons olive oil
2 cloves garlic, minced
1 orange bell pepper, cored and diced
1 onion, minced
2/3 cup pesto
1 cup shredded mozzarella cheese
salt and pepper to taste
1/2 cup grated Parmesan cheese

Heat the oven to 400 degrees. Grease a 9X13 baking pan.

Boil some water and cook the orzo until al dente. Drain. Put back in the large pot.

While the orzo is cooking, saute the onion, garlic and pepper in some olive oil until the vegetables start to get soft. Add to the orzo in the pot.

Stir in the pesto and mozzarella into the pot. Salt and pepper to taste. Spread into the baking pan, sprinkle the Parmesan on top and baked for 25 minutes, or until the cheese is melted and the orzo is done. Serve it up.

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