Triple Cheesy Orzo Bake

A one-dish orzo bake with tomatoes, basil, Fontina, mozzarella and Parmesan.

Ingredients

• Orzo Bake — 1 lb Orzo
• Orzo Bake — ½ lb Grape Tomatoes Halved
• Orzo Bake — 1 Shallot Minced
• Orzo Bake — 10-12 Fresh Basil Leaves Rough Chopped
• Orzo Bake — 2 Tbsp Fresh Italian Parsley Minced
• Orzo Bake — 3 cups Chicken Broth
• Orzo Bake — ½ lb Fontina Cheese Cubed
• Orzo Bake — 1 lb Fresh Mozzarella Cheese Cubed
• Orzo Bake — ½ cup Grated Parmesan Cheese
• Orzo Bake — 2 Tbsp Extra Virgin Olive Oil
• Orzo Bake — 1 tsp Garlic Powder
• Orzo Bake — ½ tsp Red Pepper Flakes
• Orzo Bake — Kosher Salt to Taste
• Orzo Bake — Ground Black Pepper to Taste

Method

1. PREPARE: Heat the oven to 425°F. In a large oven-safe baking dish, combine the olive oil, shallot, red pepper flakes, uncooked orzo, tomatoes, basil, garlic powder, chicken broth, salt and pepper. Stir well.
2. BAKE COVERED: Cover tightly with foil and bake on the middle rack for 10 minutes.
3. ADD THE CHEESE: Remove the foil. Stir in the Fontina and mozzarella, then sprinkle Parmesan over the top.
4. FINISH BAKING: Bake uncovered for 15–20 minutes, until the cheese bubbles and the Parmesan browns. Rest for 3–5 minutes, top with parsley and serve.