Baked Fontina Orzo Recipe

Baked Fontina Orzo Recipe photo by Taste of Home

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The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.—Gilda Lester, Millsboro, Delaware

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Baked Fontina Orzo Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

1 tablespoon butter, softened
1-1/2 cups uncooked orzo pasta
1-1/2 cups (6 ounces) shredded fontina cheese
1/2 cup chopped roasted sweet red peppers
1/2 cup sliced ripe olives, drained
2 eggs
1-1/2 cups whole milk
1/8 teaspoon ground nutmeg

Directions

Grease six 10-oz. ramekins or custard cups with butter; set aside.
Cook orzo according to package directions; drain. In a large bowl, combine the orzo, cheese, peppers and olives. Spoon into prepared ramekins.
In another bowl, whisk the eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet.
Bake at 350° for 25-30 minutes or until a thermometer inserted near the center reads 160°. Yield: 6 servings.

Nutritional Facts 1 serving equals 391 calories, 16 g fat (9 g saturated fat), 115 mg cholesterol, 463 mg sodium, 42 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Baked Fontina Orzo in Taste of Home Christmas Annual Annual 2011, p56