Baked Orzo w/ Feta & Peas
Sorry I haven't been too well with posting this year. So I thought you guys might enjoy this super yummy baked pasta. This one is real crowd-pleaser. You could always prepare this the day before and bake just before serving.
Adapted from Giada De Laurentiis
Serves 6-8
4 cups low-sodium chicken broth
1 lb. orzo pasta
3 tablespoons unsalted butter, plus more to grease the baking dish
1 onion, chopped
8 ounces baby bella or white mushrooms, trimmed and sliced
1 cup Marsala wine
1/2 cup heavy whipping cream
4 oz. crumbled feta cheese (about 1 cup)
4 oz. shredded mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Panko bread crumbs (or could use regular bread crumbs)
1/4 cup freshly grated parmesan cheese
1 teaspoon dried thyme
1. Preheat oven to 400 degrees. Butter a 9 x 13-inch baking dish.
2. Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes.
3. Pour the orzo and broth into a large heat-proof bowl. Set aside.
4. Meanwhile, melt the butter over medium heat in a medium skillet. Add the onion and saute until tender, about 3 minutes.
5. Add the mushrooms and continue to saute until mushrooms are beginning to turn golden around the edges, about 7 minutes.
6. Add the Marsala. Scrape the brown bits off bottom of pan and cook until wine has reduced by half, about 5 minutes.
7. Add the mushroom mixture to the orzo in the large bowl, then add the cream, feta cheese, mozzarella, peas, salt and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
8. In a small bowl, combine the Panko, Parmesan and thyme. Sprinkle the bread-crumb mixture on top of the pasta. Bake until golden on top, about 25 minutes.
9. Serve with a side salad. Enjoy!
Adapted from Giada De Laurentiis
Serves 6-8
4 cups low-sodium chicken broth
1 lb. orzo pasta
3 tablespoons unsalted butter, plus more to grease the baking dish
1 onion, chopped
8 ounces baby bella or white mushrooms, trimmed and sliced
1 cup Marsala wine
1/2 cup heavy whipping cream
4 oz. crumbled feta cheese (about 1 cup)
4 oz. shredded mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup Panko bread crumbs (or could use regular bread crumbs)
1/4 cup freshly grated parmesan cheese
1 teaspoon dried thyme
1. Preheat oven to 400 degrees. Butter a 9 x 13-inch baking dish.
2. Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes.
3. Pour the orzo and broth into a large heat-proof bowl. Set aside.
4. Meanwhile, melt the butter over medium heat in a medium skillet. Add the onion and saute until tender, about 3 minutes.
5. Add the mushrooms and continue to saute until mushrooms are beginning to turn golden around the edges, about 7 minutes.
6. Add the Marsala. Scrape the brown bits off bottom of pan and cook until wine has reduced by half, about 5 minutes.
7. Add the mushroom mixture to the orzo in the large bowl, then add the cream, feta cheese, mozzarella, peas, salt and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
8. In a small bowl, combine the Panko, Parmesan and thyme. Sprinkle the bread-crumb mixture on top of the pasta. Bake until golden on top, about 25 minutes.
9. Serve with a side salad. Enjoy!
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