Pesto Orzo Casserole
Course: MainCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
50
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 medium yellow squash, cut into half moons
1 medium zucchini, cut into half moons
1 yellow onion, diced
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1 tsp Italian seasoning
1 tbsp minced garlic
15 oz can corn, drained
16 oz uncooked orzo pasta
8 oz jar basil pesto
3 cups water
3/4 cup shredded mozzarella cheese
Directions
- Preheat oven to 400 degrees
- Spray a 9×13 baking dish with non-stick spray add in the squash, zucchini, onion, oil, and seasonings stir well to coat the veggies in the oil and seasonings bake for 15 minutes.
- Remove from the oven and turn the heat to 350 degrees. Add in the remaining ingredients except for the cheese. Stir well. Cover tightly with foil. Bake for 35 minutes. Remove the foil and stir well, sprinkle cheese over the top. Bake for an additional 15 minutes or until the orzo is tender.
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