Orzo Casserole

By Mike_67

Ingredients

• 16 ounce package orzo pasta
• 2 pounds eggplant, unpeeled
• 1 tablespoon olive oil
• 28 ounces roasted garlic pasta sauce
• 1 tablespoon minced garlic
• 14 1/2 ounce can chopped tomatoes
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3 cups shredded mozzarella cheese
• Parmesan cheese for garnish

Details

Servings 6

Preparation

Step 1

Preheat oven to 450°F. Spray 3-quart baking dish with nonstick cooking spray.

Cook pasta according to package directions. Drain and set aside.

Cube eggplant. Heat oil in large skillet over medium-high heat. When hot, add eggplant and sauté for about 5 minutes. Add half of sauce, garlic, tomato, red pepper flakes, salt and pepper. Continue cooking 4-5 minutes more.

Meanwhile scoop half the orzo into baking dish. Layer eggplant on orzo. Sprinkle eggplant with 2 cups cheese. Layer remaining orzo on cheese. Spread remaining cheese and pasta sauce on orzo.

Bake for 12-15 minutes, or until cheese melts and bubbles. Remove from oven and sprinkle with Parmesan cheese. Serve hot.