Recipe

Vegetable And Orzo Casserole Recipe


Vegetable And Orzo Casserole Recipe
Very filling, very decadent casserole that gets demolished everytime I make it.

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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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