Cheesy Baked Winter Veggie Orzo
This cozy vegetarian pasta bake with roasted cauliflower, carrots, and onions smothered in tomato basil sauce and gooey mozzarella makes the perfect comfort meal for chilly nights.
Equipment
- 1 Oven-safe skillet large and wide
- 1 Baking sheet rimmed
- 1 Pot for boiling orzo
Ingredients
Main ingredients
- 20 ounces Cauliflower florets fresh
- 3 Carrots large, diced
- 1 Onion medium, diced
- Extra virgin olive oil
- ½ teaspoon Garlic powder
- Salt and pepper to taste
- 8 ounces Dry orzo
- 2 Garlic cloves large, minced
- 1 ¼ cups Tomato basil sauce Rao's or similar
- 2 cups Mozzarella cheese shredded
- Red pepper flakes for garnish
Instructions
Instructions
- Preheat oven to 425°F.
- On a rimmed baking sheet, toss cauliflower, carrots, and onions with olive oil, garlic powder, salt, and pepper. Spread in an even layer and roast for 35 to 40 minutes until fork tender.
- While veggies roast, cook orzo in boiling salted water for 7 to 8 minutes until al dente. Drain and rinse. Set aside.
- Heat a tablespoon of olive oil in an oven-safe skillet over medium-high heat. Add minced garlic and cook for 1 minute.
- Add roasted vegetables, cooked orzo, and tomato basil sauce to the skillet. Stir to combine.
- Add half of the shredded mozzarella and stir gently. Top with remaining mozzarella.
- Cover and cook for 5 minutes until cheese on top is melted and gooey.
- Uncover and garnish with red pepper flakes. Serve warm.
Notes
Store leftovers in the fridge for up to 4 days or freeze in portions. Reheat on stovetop with a splash of water or microwave with damp paper towel.