This simple dish comes together quickly and, when served right out of the oven, provides a hearty cold-weather meal. Offer with a tossed green salad or sliced tomatoes, hot crusty Italian bread, and fresh fruit and cheese. Served at room temperature, this dish becomes a suitable spring or fall entrée accompanied by a chilled vegetable soup and a lemon-based pudding for dessert. Best beverages for this would include hot mulled apple cider or a fragrant herbed tea.
- 1 cup uncooked orzo
- 1 Tbs. olive oil
- 8 oz. sliced mushrooms
- 1 1/2 cups quartered artichoke hearts
- 1 Tbs. minced garlic
- 1 1/2 cups low-fat mozzarella cheese
- 1 cup low-fat ricotta
- 1 cup Italian-seasoned breadcrumbs
- 1 cup chopped flat-leaf parsley
- 1 tsp. garlic powder
Preheat oven to 425F. Spray 2-quart baking dish with nonstick cooking spray.
Bring large pot of lightly salted water to a boil over high heat, and add orzo. Cook until tender, about 5 minutes. Remove from heat, and drain.
Heat oil in large skillet over medium heat. Sauté mushrooms and artichoke hearts for 4 to 5 minutes, and add garlic, cooking 1 minute more. Remove from heat, and place vegetables into baking dish. Stir orzo into mushroom mixture.
Meanwhile, stir together mozzarella, ricotta, breadcrumbs and parsley. Season with salt, pepper and garlic powder. Spoon cheese mixture over vegetables, smoothing top with back of spoon.
Bake about 15 minutes, or until cheese melts and top turns golden. Remove from oven, and serve.
- Calories: 360
- Carbohydrate Content: 45 g
- Cholesterol Content: 30 mg
- Fat Content: 11 g
- Fiber Content: 5 g
- Protein Content: 21 g
- Saturated Fat Content: 6 g
- Sodium Content: 760 mg
- Sugar Content: 4 g