Simply put, this dish is quick, delicious and leaves you with plenty of leftovers. It’s also versatile to make, you can use whatever vegetables or cheese you have on hand. Try adding black olives or sun dried tomatoes. And the beauty of it all is that, if you want, you can make it ahead of time. Either pre-assemble and keep covered in the fridge or freezer until ready for the oven or fully cook when you have some down time. Cut into portions and freeze for later use.
Orzo CasseroleWeeknight Marinara Sauce 2 1/2 tsp goat cheese (or 1/4 cup crumbled feta)
Cook orzo according to package directions (about 7 minutes) until al dente. Drain and drizzle with olive oil.
In same saucepan you cooked pasta in (less dishes rule!) heat remaining olive oil over medium heat. Add garlic and mushrooms and saute 3 minutes. Add spinach and season with salt and pepper. Cook for 5-7 minutes. Let cool for 3-5 minutes.
In a lightly greased baking dish spread out 3 tablespoons of the orzo into an inch thick layer. Add 3 tablespoons of sauce evenly over the orzo. Spoon on the spinach and mushroom mixture (about 1 cup). Crumble on 1 tsp goat cheese. Repeat with remaining orzo, sauce, spinach and goat cheese.
In a preheated 400 degree oven, cook the casserole for 15 – 20 minutes. Let sit for 5 minutes before serving.