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Baked Orzo Italiano Recipe Details

Course Lunch, Main Dish
Cuisine Italian
Keyword Baked Orzo and Mushroom Italian Cassarole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4

Ingredients

  • 16 oz orzo pasta Paste alimentari
  • 3 1/2 cups chicken or veggie broth brodo
  • 1 onion chopped cipolla
  • 8 oz chopped mushrooms fungo
  • 1/3 cup peas piselli
  • 1/4 cup milk or 1/2 and 1/2 d'acqua
  • 1/4 cup dry white wine latte
  • 1/2 cup shredded mozzarella or Italian cheese mix mozzarella
  • 3 Tablespoons extra virgin olive oil olio extra vergine di oliva
  • 2 Tablespoons butter burro
  • 1/4 cup breadcrumbs pane grattugiato
  • 2 Tablespoons grated Romano cheese Romano formaggio

Instructions

  1. Preheat oven to 400 degrees F.
  2. Bring broth and/or water to a boil and cook the orzo. Do not drain. Make sure to stir to prevent the orzo from sticking to the bottom of pan.
  3. In large sauce pan heat olive oil and butter until melted over medium heat.
  4. Add onions and saute until tender about 4 minutes.
  5. Add in the mushrooms and cook for about 5 minutes.
  6. Add in the peas and wine and cook down until wine is 1/2 gone. About 5 minutes.
  7. Pour the orzo and remaining liquid into the saucepan and mix well.
  8. Add in the cheese and mix again.
  9. Pour into a greased baking dish.
  10. Mix the Romano cheese and breadcrumbs together and sprinkle on top.
  11. Bake uncovered for approximately 20 minutes or until the breadcrumbs are golden brown.
  12. Serve warm.

Recipe Notes

TIP #1: If you do not have mozzarella, use an Italian shredded cheese mix. It works well. I added graded Romano to it as well. The cheese itself will give it different flavors so feel free to experiment.

TIP #2: I used plain breadcrumbs but if you prefer seasoned use that. However, it will change the taste. Suggestions for side dishes:  Italian Green Salad, Lima Beans