Ingredients
- 1 pound orzo (rice-shaped pasta)
- 1 (10-ounce) bag triple-washed fresh spinach, stems
discarded and leaves torn in half
- 4 tablespoons olive oil
- 6 large garlic doves, minced
- One 14-ounce can ready-cut diced tomatoes
- 1 cup frozen corn, thawed
- 1 cup (4 ounces) crumbled feta cheese
- 1/2 teaspoon salt
- Generous seasoning freshly ground black pepper
- 1 cup grated Muenster cheese
Instructions
1. Bring a large quantity of water to a boil in a stockpot.
Add the orzo and cook just until it approaches the al dente
stage, about 10 minutes; it will cook further in the oven.
Stir in the spinach and cook 30 seconds.
Drain very thoroughly in a colander. Return the mixture
to the pot or place in a large mixing bowl. Pour on I tablespoon
oil and toss to coat well. Let cool.
2. Heat the remaining 3 tablespoons oil in a medium-size
skillet over medium heat. Add the garlic and cook 1 minute,
or until barely colored. Stir in the tomatoes with their
juice and simmer 5 minutes.
3. Mix the tomatoes into the orzo along with the corn,
feta cheese, salt, and pepper.
4. Oil a shallow 3-quart casserole (such as a 9 x 13-inch
baking dish). Spread half the orzo mixture into the dish.
Sprinkle on the Muenster cheese. Spread the remaining orzo
over the cheese. Cover the dish with foil. (The casserole
can be prepared to this point up to 24 hours in advance.
Chill if longer than 2 hours. Bring to room temperature
before baking.)
5. Preheat the oven to 375 degrees. Bake the casserole,
covered, for 30 minutes, or until piping hot throughout.
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