Ingredients:
1 lb orzo pasta ( rice-shaped pasta)
1 large onions, finely chopped
2 tablespoons fresh minced garlic ( optional or to taste)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon dried basil ( or to taste)
1/4 teaspoon cayenne pepper ( or to taste, or use dried chili flakes to taste)
2 large celery ribs, chopped
2 tablespoons flour
2 cups chicken broth
1 (28 ounce) cans plum tomatoes ( with juice)
1 cup kalamata olives, pitted and sliced thin ( or use canned sliced black olives, drained)
salt and pepper
1/2 lb mozzarella cheese
mozzarella cheese, for top ( any amount desired)
Directions:
Set oven to 375 degrees (oven rack set to second-lowest position).
Butter a 2-quart casserole dish (or use a larger size).
Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil.
In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes.
Add in the chopped celery and cook for another 3 minutes, stirring often.
Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes.
Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
Transfer the mixture to prepared baking dish.
Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.