Baked orzo with mozzarella and oregano - Penguin Books Australia
A luxurious take on the pasta bake.
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Cooking tools:
- Microplane
- Kitchen scale
- Grater
- Baking dish
- Skillet
- Slotted spoon
- Paper towel
- Colander
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Measuring cup
- Stove
- Oven
Ingredients
- 100ml olive oil
- 1 large aubergine, cut into 2cm dice (300g)
- 4 medium carrots, cut into 1.5cm dice (300g)
- 4 celery stalks, cut into 1.5cm dice (200g)
- 1 large onion, finely diced (170g)
- 3 garlic cloves, crushed
- 250g orzo pasta, rinsed
- 1 tsp tomato purée
- 380ml vegetable stock
- 3 tbsp fresh oregano, chopped, or 1½ tbsp thyme leaves
- grated zest of 1 lemon
- 120g hard mozzarella, cut into 1cm dice
- 40g Parmesan, grated
- 3 medium tomatoes, cut into 1cm thick slices (400g)
- 1 tsp dried oregano
- salt
- black pepper
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