An easy baked pasta dish filled with colorful veggies, like red onion, broccoli and bell peppers.
1 1/2 cups Dry Orzo Pasta
1 Tbsp Balsamic Vinegar
1 Tbsp Honey
2 Tbsp Olive Oil
1 small Red Onion, sliced
2 Garlic Cloves, minced
1 medium Orange Bell Pepper, sliced
1 medium Red Bell Pepper, sliced
3 cups Chopped Broccoli Florets
1/2 tsp Salt
1/4 tsp Pepper
1 14oz can Fire-Roasted Diced Tomatoes
1 cup Shredded Mild Cheddar Cheese
1 cup Shredded Mozzarella Cheese
Chopped Fresh Basil for garnish
Preheat the oven to 350ºF. Lightly grease a 2 to 3 quart baking dish with olive oil spray and set aside.
Bring a medium pot of lightly salted water to a boil. Add in the orzo and cook until al dente according to the package directions, stirring occasionally. Drain and set aside.
Meanwhile, in a small bowl, whisk together the balsamic vinegar and honey until combined. Set aside.
Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the red onion and cook for about 2 minutes, until it starts to soften. Stir in the garlic and cook for 30 seconds, until fragrant. Add in the peppers, broccoli, salt, pepper and the balsamic honey mixture. Cook for about 5 to 7 minutes, until the vegetables are crisp tender. Turn off the heat.
Add the cooked orzo, tomatoes and cheddar cheese to the skillet and stir until well combined. Taste and season with additional salt and pepper if needed. Transfer the mixture to the prepared baking dish, then sprinkle the top with the mozzarella.
Bake for about 12 to 15 minutes, until heated through and the cheese is melted. Garnish with the fresh basil before serving.