Directions:
- Preheat oven to 400 degrees. In a pot of boiling salted water cook the orzo until al dente and drain. Transfer to a large bowl. In a large skillet cook the onion and fennel in the butter over moderately low heat, covered, for 5 minutes. Add the tomatoes, cream mixture, rosemary and salt and pepper and simmer the mixture for 5 minutes. Add the vegetables to the bowl containing the orzo and stir in the sun-dried tomatoes, olives, all but 1/4 cup of the mozzarella cheese, basil and salt and pepper to taste. Transfer the mixture to a buttered 1-quart baking dish and sprinkle with the remaining Mozzarella and Parmesan. Bake for 30 minutes, or until golden brown.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.13 Kcal (2203 kJ) | ||
| Calories from fat | 300.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.37g | 51% | |
|---|---|---|---|
| Cholesterol | 37.34mg | 12% | |
| Sodium | 824.68mg | 34% | |
| Potassium | 911.36mg | 19% | |
| Total Carbs | 31.62g | 11% | |
| Sugars | 12.59g | 50% | |
| Dietary Fiber | 7.2g | 29% | |
| Protein | 28.4g | 57% | |
| Vitamin C | 27.2mg | 45% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 728.1mg | 73% | |
| Amount Per 100 g | |||
| Calories | 137.8 Kcal (577 kJ) | ||
| Calories from fat | 78.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.74g | 51% | |
|---|---|---|---|
| Cholesterol | 9.78mg | 12% | |
| Sodium | 215.99mg | 34% | |
| Potassium | 238.69mg | 19% | |
| Total Carbs | 8.28g | 11% | |
| Sugars | 3.3g | 50% | |
| Dietary Fiber | 1.89g | 29% | |
| Protein | 7.44g | 57% | |
| Vitamin C | 7.1mg | 45% | |
| Iron | 0.3mg | 7% | |
| Calcium | 190.7mg | 73% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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