Eggplant and Orzo Casserole with Ricotta


Last week was orzo week, this week seems to be pine nuts week.  This recipe bridges the gap.  It was Teh Yum.  (Once, naturally, I’d tripled the salt.)

Saute in a large skillet with EVOO 3-5 minutes or until softened and beginning to brown:

1 medium onion, chopped

2 leeks, chopped (white parts only)

1 large eggplant, cubed

1 large red bell pepper

Add to a 9×13 baking dish along with:

2 large chopped tomatoes

4 cloves garlic, pressed

1/2 lb par-cooked orzo

1/2 c chopped fresh basil

1/2 c tomato juice

SALT & PEPPER

Top with dollops of ricotta cheese.  Then top THAT with a mixture of 1/2 cup each pine nuts, bread crumbs, and grated parmesan cheese.  Bake at 375F for about 15-20 minutes or until browned and bubbly.

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There’s not a lot too this dish – pasta, vegetables, cheese.  But it’s got a good balance of ingredients, and was a nice twist on some familiar flavors.  Oh, and top each individual serving with some fresh chopped parsley.

Dylan Report: He mostly ate around the vegetables (in spite of happily snacking on some of the fresh chopped tomato while I was cooking), but otherwise this was a big hit.  It’s pasta and cheese – hard to go wrong!

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