Orzo Mozzarella and Kalamata Olive Bake
Indulge in the Mediterranean flavors of this irresistible Orzo Mozzarella and Kalamata Olive Bake, a comforting dish that's perfect for weeknight dinners or hearty gatherings. This baked pasta recipe combines al dente orzo with a rich, herb-infused tomato sauce featuring briny Kalamata olives and a touch of red pepper flakes for a subtle kick. Cubes of creamy fresh mozzarella melt into the dish, while a golden Parmesan topping adds depth and texture. Finished with optional fresh parsley for a burst of freshness, this one-pan wonder is as flavorful as it is easy to make. With minimal prep and a quick bake time, this savory, cheesy creation is sure to become a family favorite. Plus, it's vegetarian-friendly and brimming with Mediterranean goodness!
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Recipe Information
Ingredients
- 1.5 cups orzo pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes (canned)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoons red pepper flakes
- 0.75 cups Kalamata olives, pitted and halved
- 8 ounces fresh mozzarella cheese, cubed
- 0.5 cups Parmesan cheese, grated
- 2 tablespoons Italian parsley, chopped (optional for garnish)
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 3 cups water or vegetable stock
Instructions
Preheat your oven to 375°F (190°C).
Bring a medium pot of salted water to a boil. Cook the orzo until just al dente, about 6-7 minutes. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, dried oregano, basil, red pepper flakes, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Add the Kalamata olives to the skillet and stir well to combine. Adjust seasoning to taste as needed.
In a large mixing bowl, combine the cooked orzo with the tomato and olive sauce. Fold in half of the cubed mozzarella cubes and mix until evenly distributed.
Transfer the orzo mixture to a greased 9x13-inch baking dish. Evenly distribute the remaining mozzarella cubes on top, gently pushing them into the mixture.
Sprinkle the grated Parmesan cheese over the top.
Bake in the preheated oven until the cheese is melted and golden brown, about 20-25 minutes.
Remove from the oven and let it rest for 5 minutes. Garnish with chopped Italian parsley if desired and serve warm.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1620 mg | 70% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 8.7 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 342 mg | 26% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 526 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
