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Baked Mozzarella Orzo

Diane Henkler
  • 45 minutes
  • Serves 12

INGREDIENTS

1 lb

orzo (uncooked)

1 1/2 cups

chopped yellow onion

2 tbsp

olive oil

2 tbsp

unsalted butter

2 cups

chopped celery

2 tbsp

all-purpose flour

1 cup

College Inn chicken broth

35 oz

can plum tomatoes

1 tsp

dried basil, crumbled

1/4 tsp

cayenne, or to taste

3/4 lb

shredded mozzarella (I add more mozzarella, up to 2 cups to get the top extra crusty)