cheesy baked orzo with marinara NYT
1 cup orzo
1 Tbsp olive oil
2 tsp minced garlic (about 2 cloves)
1/4 tsp red-pepper flakes
5 oz fresh baby spinach (1 small or 1/2 large box)
1 (24oz) jar marinara sauce
1/2 cup chopped fresh basil leaves
1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese
1 Tbsp olive oil
2 tsp minced garlic (about 2 cloves)
1/4 tsp red-pepper flakes
5 oz fresh baby spinach (1 small or 1/2 large box)
1 (24oz) jar marinara sauce
1/2 cup chopped fresh basil leaves
1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese
Heat oven to 375F, boil water, cook orzo until al dente, drain.
In large ovenproof skillet, heat olive oil over medium heat. Add garlic and red-pepper flakes and cook until fragrant (not burned), under a minute. Add spinach, tossing until wilted, about 2m. Add sauce, basil. Bring to simmer over medium heat, stirring occasionally. Remove from heat.
Stir cooked orzo into sauce. Stir in mozzarella, sprinkle parmesan on top. Bake, uncovered, until parmesan is melted, about 15-20m. Serve warm.
source: https://cooking.nytimes.com/recipes/1020823-cheesy-baked-orzo-with-marinara