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Baked Fontina Orzo

 Baked Fontina Orzo
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
6 ServingsPrep: 20 min. Bake: 25 min.

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

  • Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups
  • with butter; set aside.
  • Cook orzo according to package directions; drain. In a large bowl,
  • combine orzo, cheese, peppers and olives. Spoon into prepared
  • ramekins.
  • In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture.
  • Place ramekins on a baking sheet.
  • Bake 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.