Orzo-Ricotta Bake

• 1 cup uncooked orzo
• 1 Tbs. olive oil
• 8 oz. sliced mushrooms
• 1 1/2 cups quartered artichoke hearts
• 1 Tbs. minced garlic
• 1 1/2 cups low-fat mozzarella cheese
• 1 cup low-fat ricotta
• 1 cup Italian-seasoned breadcrumbs
• 1 cup chopped flat-leaf parsley
• Salt and freshly ground black pepper to taste
• 1 tsp. garlic powder

1. Preheat oven to 425F.
2. Spray 2-quart baking dish with nonstick cooking spray.
3. Bring large pot of lightly salted water to a boil over high heat, and add orzo.
4. Cook until tender, about 5 minutes.
5. Remove from heat, and drain.
6. Heat oil in large skillet over medium heat.
7. Saute mushrooms and artichoke hearts for 4 to 5 minutes, and add garlic, cooking 1 minute more.
8. Remove from heat, and place vegetables into baking dish.
9. Stir orzo into mushroom mixture.
10. Meanwhile, stir together mozzarella, ricotta, breadcrumbs and parsley.
11. Season with salt, pepper and garlic powder.
12. Spoon cheese mixture over vegetables, smoothing top with back of spoon.
13. Bake about 15 minutes, or until cheese melts and top turns golden.
14. Remove from oven, and serve.

orzo, olive oil, mushrooms, quartered artichoke, garlic, lowfat, lowfat ricotta, italianseasoned breadcrumbs, flatleaf, salt, garlic powder

Taken from www.vegetariantimes.com/recipe/orzo-ricotta-bake/ (may not work)