Cheese and Tomato Baked Orzo (with Lentils)

Ingredients

• 1 tbsp olive oil
• 1 onion (finely diced)
• 3 cloves garlic (minced)
• 1.5 cups orzo pasta (uncooked)
• 1.5 cups cooked brown lentils (or 1 can (15 oz) drained and rinsed)
• 28 oz crushed tomatoes (1 large can)
• 2 cups vegetable broth (low sodium)
• 1 tsp dried oregano
• 0.5 tsp salt (plus more to taste)
• 0.25 tsp black pepper
• 1.5 cups shredded mozzarella cheese (divided)
• fresh basil (for garnish)

Steps

1. 1

   Preheat your oven to 400°F (200°C). Grease a 9x13 inch baking dish with a little oil or cooking spray.

2. 2

   In a large skillet or pan, heat the olive oil over medium heat. Add the diced onion and sauté for 5-6 minutes until softened and translucent.

3. 3

   Add the minced garlic to the skillet and cook for another 1 minute until fragrant.

4. 4

   Stir in the uncooked orzo and let it toast slightly for 1-2 minutes, stirring frequently.

5. 5

   Add the cooked lentils, crushed tomatoes, vegetable broth, dried oregano, salt, and black pepper. Stir well to combine and bring the mixture to a gentle simmer.

6. 6

   Transfer the mixture from the skillet into the prepared baking dish, spreading it out evenly.

7. 7

   Stir in 1/2 cup of the shredded mozzarella cheese into the orzo mixture.

8. 8

   Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 20 minutes.

9. 9

   Remove the foil, sprinkle the remaining 1 cup of mozzarella cheese over the top, and bake uncovered for another 10-15 minutes, or until the orzo is tender and the cheese is melted and bubbly.

10. 10

    Let the dish rest for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

You can use canned lentils to save time; just ensure they are well-rinsed. If the orzo seems too dry after the first 20 minutes of baking, add an extra 1/4 cup of broth before topping with cheese.

Nutrition per serving

• vegetarian
• main dish
• baked
• pasta
• orzo
• lentils
• one-pan
• family dinner