Cheesy Baked Winter Veggie Orzo
Prep Time 15 minutes mins
Cook Time 50 minutes mins
Servings 4 people
- 20 ounces cauliflower florets
- 3 large carrots, diced
- 1 medium onion, diced
- extra virgin olive oilÂ
- 1/2 teaspoon garlic powder
- salt and pepper
- 8 ounces dry orzo
- 2 large garlic cloves, minced
- 1 1/4 cups Rao's Tomato Basil sauce (or similar)
- 2 cups shredded mozzarella cheese
- red pepper flakes for garnish
Preheat the oven to 425 degrees. On a rimmed baking sheet, add the cauliflower, carrots, and onions. Drizzle with olive oil, season with garlic powder, salt, and pepper and toss to combine. Spread in an even layer on the sheet. Bake for 35 to 40 minutes or until veggies are fork tender.
While vegetables cook, prepare the orzo. Boil a pot of water and once boiling, add the orzo. Reduce heat to low to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Set aside.
Heat a tablespoon of oil in a large, wide, oven-safe skillet over medium-high heat and add the garlic. Let garlic cook until fragrant, about 1 minute. Then, stir in the roasted vegetables, cooked orzo, and tomato sauce and stir to combine. Top with half of the mozzarella cheese, stir, and top with remaining mozzarella cheese. Cover and let cook for 5 minutes or until mozzarella on top is melted and gooey. Uncover and immediately garnish with red pepper flakes. Serve warm.