Orzo And Portabella Casserole Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

Ingredients:
1/4 cup chopped sun-dried tomatoes -- packed without oil
1/4 cup boiling water
1 tablespoon olive oil
2 cups sliced leek
2 cups diced portobella mushroom caps
1 cup quartered mushrooms
2 cloves garlic -- minced
4 cups cooked orzo
2 cups uncooked pasta
1 large bulb thinly sliced fennel
2 cups tomato juice
2 tablespoons minced fresh basil
2 tablespoons balsamic vinegar
1 teaspoon paprika
1/8 teaspoon pepper
Vegetable cooking spray
1 cup shredded sharp provolone cheese
1/4 cup grated fresh Parmesan cheese
Basil sprigs -- optional

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Directions:

Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften. Drain.

Heat olive oil in large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms, and garlic; sauté 2 minutes. Combine the mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.

Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake, uncovered, at 400 degrees for 25 minutes.

Sprinkle provolone and Parmesan cheeses over casserole, and bake an additional 5 minutes.

This recipe from CDKitchen for Orzo And Portabella Casserole serves/makes 8