Vegetable And Orzo Casserole |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 12 |
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Very filling, very decadent casserole that gets demolished everytime I make it. Ingredients:
1 pound orzo |
3 tablespoons olive oil |
6 baby carrots, finely chopped |
1 pound asparagus, chopped into half-inch lengths |
1 medium red bell pepper, stemmed, seeded, and finely chopped |
1 medium red onion, chopped |
1 small zucchini, chopped |
10 oz. of fresh spinach |
2 cloves garlic, minced |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
3 large eggs |
2 cups heavy cream |
1 cup grated parmesan cheese |
Directions:
1. Bring a large pot of water to a boil. Add the pasta and cook for about three quarters the recommended time for “al dente” — you want it tender, but not finished. Drain and set aside.
2. Preheat oven to 350° F Heat the oil in a large sauté pan. Add the vegetables, salt, and pepper and stir. Sauté over medium-high heat, stirring often, until the vegetables are softened, about 5 minutes. Remove from heat and set aside.
3. Crack eggs into a large bowl. Whisk in the cream and cheese.
4. Put the pasta in an ungreased 13“x 9” baking dish; top with vegetables. Pour egg mixture over everything and bake for 40 minutes, until the top is slightly springy when pressed. Cut the casserole into squares, and serve.
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