Orzo, Mozzarella And Kalamata Olive Bake

• 1 lb orzo pasta (rice-shaped pasta)
• 1 large onion, finely chopped
• 2 tablespoons fresh minced garlic (optional or to taste)
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 teaspoon dried basil (or to taste)
• 1/4 teaspoon cayenne pepper (or to taste, or use dried chili flakes to taste)
• 2 large celery ribs, chopped
• 2 tablespoons flour
• 2 cups chicken broth
• 1 (28 ounce) can plum tomatoes (with juice)
• 1 cup kalamata olive, pitted and sliced thin (or use canned sliced black olives, drained)
• salt and pepper
• 1/2 lb mozzarella cheese
• mozzarella cheese, for top (any amount desired)

1. Set oven to 375 degrees (oven rack set to second-lowest position).
2. Butter a 2-quart casserole dish (or use a larger size).
3. Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil.
4. In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes.
5. Add in the chopped celery and cook for another 3 minutes, stirring often.
6. Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
7. Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes.
8. Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
9. Transfer the mixture to prepared baking dish.
10. Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.

orzo pasta, onion, garlic, olive oil, butter, basil, cayenne pepper, celery, flour, chicken broth, tomatoes, kalamata olive, salt, mozzarella cheese, mozzarella cheese

Taken from www.food.com/recipe/orzo-mozzarella-and-kalamata-olive-bake-154130 (may not work)