Baked Tomato Mozzarella Orzo Recipes

BAKED TOMATO & MOZZARELLA ORZO

Baked tomato & mozzarella orzo image

Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 8

Ingredients

150g orzo
½ tbsp olive oil
2 roasted red peppers from a jar, roughly chopped
handful olives , roughly chopped
big pinch chilli flakes
½ tsp dried oregano
400g can chopped tomatoes with garlic (if you can't find ready mixed, crush 1 garlic clove into a can of tomatoes)
125g ball mozzarella

Steps:

Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.

Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium

BAKED MOZZARELLA TOMATOES

Baked Mozzarella Tomatoes image

I originally got the idea for this recipe from http://www.internationalfood4u.com , but I changed it to fit the items I most often have and a method that I feel works better.

Provided by TheModernJuneCleaver

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

2 large tomatoes
salt & pepper
basil (fresh or dried)
1 cup mozzarella cheese
4 tablespoons olive oil

Steps:

1. Preheat oven (or toaster oven) to 400 degrees F.
2. Cut tomatoes into thick slices, and place them on a foil-lined baking sheet.
4. Salt and pepper lightly, add basil (as much or little as you like) and cook tomatoes for 10 minutes, or until tender but not mushy.
5. Turn off oven. Top tomatoes with cheese and drizzle with olive oil. Allow to sit in hot oven just long enough for the cheese to melt.

Nutrition Facts : Calories 219.7, Fat 19.9, SaturatedFat 5.6, Cholesterol 22.1, Sodium 180.4, Carbohydrate 4.2, Fiber 1.1, Sugar 2.7, Protein 7

BAKED TOMATOES STUFFED WITH ORZO

Baked Tomatoes Stuffed With Orzo image

Make and share this Baked Tomatoes Stuffed With Orzo recipe from Food.com.

Provided by dicentra

Categories One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb orzo pasta
6 large tomatoes, firm, ripe
granulated sugar
1 teaspoon salt
black pepper
1/2 teaspoon dried oregano, rubbed
1/2 cup mozzarella cheese, cubed
1 tablespoon butter
1 medium onion, finely chopped
1 quart chicken broth, packed
4 tablespoons parmesan cheese, freshly grated

Steps:

Remove the center pulp and seeds from the tomatoes, hollowing them out well.
Lightly sprinkle into each tomato a little sugar, salt, pepper and oregano; place four cubes of mozzarella in each tomato.
Preheat oven to 400-degrees. Melt the butter in a saucepan and saute the onion in it until soft; stir in the orzo, stirring well so each grain of pasta is coated.
Pour in 2 cups of the chicken broth, stir well, and simmer until it is absorbed, adding more broth gradually until the orzo is about three quarters cooked; firmer than al dente.
Blend in the Parmesan, stirring it in well. Spoon the orzo mixture into the hollowed tomatoes, filling them.
Place the filled tomatoes in a casserole or baking dish with 1/2 cup of hot broth in the bottom of the dish.
Bake, covered, for 15 minutes; remove the cover and cook an additional 10 minutes.

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