Orzo Casserole

Orzo Casserole
Orzo Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 16

    ounce package orzo pasta

  • 2

    pounds eggplant, unpeeled

  • 1

    tablespoon olive oil

  • 28

    ounces roasted garlic pasta sauce

  • 1

    tablespoon minced garlic

  • 14 1/2

    ounce can chopped tomatoes

  • 1/2

    teaspoon red pepper flakes

  • 1

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 3

    cups shredded mozzarella cheese

  • Parmesan cheese for garnish

Directions

Preheat oven to 450°F. Spray 3-quart baking dish with nonstick cooking spray. Cook pasta according to package directions. Drain and set aside. Cube eggplant. Heat oil in large skillet over medium-high heat. When hot, add eggplant and sauté for about 5 minutes. Add half of sauce, garlic, tomato, red pepper flakes, salt and pepper. Continue cooking 4-5 minutes more. Meanwhile scoop half the orzo into baking dish. Layer eggplant on orzo. Sprinkle eggplant with 2 cups cheese. Layer remaining orzo on cheese. Spread remaining cheese and pasta sauce on orzo. Bake for 12-15 minutes, or until cheese melts and bubbles. Remove from oven and sprinkle with Parmesan cheese. Serve hot.

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