Baked Orzo

VIDEO LINK: https://youtu.be/3IsHhEXLdn0

Ingredients: 

• 2 lbs. of Orzo
• 1 cup of extra virgin olive oil
• 1 cup of diced yellow onion
• 4 (28 oz) cans of imported plum tomato (pureed)
• 8 cloves of garlic chopped
• 1 fresh basil leaves
• 1 TBSP of parmesan cheese (Reggiano Parmesan)
• 1 TBSP of Romano cheese
• 4 tsp. of salt
• 1 tsp. black pepper
• 1 lb. of cubed mozzarella (whole-milk)
• 1 lb. of shredded mozzarella (whole-milk)

 Instructions: 

1. First, add olive oil, onion and tsp. of black pepper -cook for 5 minutes on med-high heat.

2. Then, add garlic, 6 basil leaves and fry until light golden brown.

3. Add tomatoes, 4 tsp. of salt, 1 tsp. of black pepper, TBSP of Parmesan cheese and 6 basil leaves. Cook until boiling (frequently stirring) and then reduce heat to med-low and continue cooking for 40 minutes (frequently stirring).

4. Cook Orzo al dente per package instructions.

5. Drain pasta and then place back into pot.

6. In the pot of orzo, add 1 & ½ cups of sauce, TBSP of Romano, and cubed mozzarella (Mix Well).

7. Place orzo mixture into a pan layered with sauce at the bottom.

8. Pour Orzo mixture into the pan, top with sauce and shredded mozzarella.

9. Cover the pan with foil and place into 400 degree F preheated oven and let bake for 40-45 minutes.

10. Enjoy!