Baked Orzo with Spinach, Tomatoes, and Corn Recipe
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Category: |
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Ingredients: |
Ingredients: 1 lb. orzo
1 (10 oz.) bag washed fresh spinach
3-4 tbs. olive oil
6 garlic cloves, minced
1 (14 oz.) can ready-cut diced tomatoes
1 c. frozen corn, thawed
1 1/4 c. feta, crumbled
1/2 tsp. salt
generous seasoning freshly ground pepper
6 slices Muenster cheese
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Directions: |
Directions:1. Place a large quantity of water in a stockpot over high heat to boil.
2. Meanwhile, heat olive oil in a medium sized skillet over medium heat. Add the garlic and cook 1 minute or until barely colored. Stir in the tomatoes with their juice and simmer 5 minutes. Set aside.
3. Once water in stockpot is boiling, add the orzo and cook just until it approaches the al dente stage, about 8-10 minutes; it will cook further in the oven. Stir in the spinach and cook 30 seconds. Drain very thoroughly in a colander. (I usually place the frozen corn in the colander and pour the pasta over it to thaw it immediately- saves the step of thawing it separately.) Return the mixture to the pot.
4. Mix the tomatoes into the orzo along with the corn (if you haven’t already), feta cheese, salt and pepper.
5. Spread half the mixture into a 3-quart casserole dish. Layer slices of Muenster cheese on top. Spread the remaining orzo over the cheese. Cover the dish with foil. (The casserole can be prepared to this point up to 24 hours in advance. I will often do this the night before or during naptime. Chill if longer than 2 hours before baking and bring to room temperature before baking.)
6. Preheat oven to 375 degrees. Bake the casserole, covered, for 30 minutes, or until piping hot throughout. |
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