Recipe

Vegetable And Orzo Casserole Recipe

	Mamafrog / All my dishes 1 year, 9 months ago Very filling, very decadent casserole that gets demolished everytime I make it. Prep:40m Cook:40m Servings:12	Mamafrog
	vegetables eggs cream

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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

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.

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.

Crack eggs into a large bowl. Whisk in the cream and cheese.

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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