# What you'll need:
→ Pasta & Grains
01 - 1 1/2 cups orzo pasta, uncooked
→ Vegetables
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 can (14 oz) diced tomatoes
05 - 1 can (14 oz) tomato sauce or passata
06 - 1 cup cherry tomatoes, halved
07 - 1/4 cup fresh basil leaves, chopped (plus extra for garnish)
08 - 2 cups vegetable broth
→ Dairy
09 - 1 cup shredded mozzarella cheese
10 - 1/2 cup grated Parmesan cheese
→ Spices & Seasoning
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried oregano
13 - 1/2 teaspoon crushed red pepper flakes (optional)
14 - 1/2 teaspoon salt, or to taste
15 - 1/4 teaspoon ground black pepper
# Method:
01 - Set oven temperature to 375°F. Allow to fully preheat before continuing.
02 - In a large ovenproof skillet or casserole dish, heat olive oil over medium heat. Add chopped onion and sauté for 3 minutes until softened.
03 - Stir in minced garlic and cook for 1 minute until aromatic.
04 - Add uncooked orzo pasta to the skillet and toast for 2 minutes, stirring frequently to coat with oil.
05 - Pour in diced tomatoes, tomato sauce, vegetable broth, dried oregano, crushed red pepper flakes (if using), salt, and ground black pepper. Mix thoroughly.
06 - Fold in cherry tomatoes and chopped basil for freshness and aroma.
07 - Bring the mixture to a gentle simmer and promptly remove from heat.
08 - Evenly distribute shredded mozzarella and grated Parmesan over the surface.
09 - Cover with aluminum foil and bake for 20 minutes.
10 - Remove foil and continue baking for 10 to 15 minutes, until cheese becomes bubbly and golden and the orzo is tender.
11 - Allow casserole to rest for 5 minutes before serving. Garnish with additional fresh basil as desired.
