FYI: This recipe is very loose ... sorry I don't have exact measurements
- 4 containers of grape or cherry tomatoes
- 3 Boursin cheese rounds
- Olive oil, salt, pepper, Italian seasoning
- 2 lbs. dried orzo
- 5 c. water
- 1 jar of pesto (or homemade, see recipe below)
- 1 jar pepperoncini (look for dye-free)
- mozzarella cheese
- parmesan cheese
- Preheat oven to 425 degrees
- Add the rinsed tomatoes to a 9x13 (or larger) cake pan, drizzle with olive oil, season with salt and pepper and some Italian seasoning (I love Pizza Seasoning from Northwood County Market)
- Nestle the Boursin cheese rounds among the tomatoes
- Bake for 20 mins or until the tomatoes burst
- Smash the tomatoes and mix the smashed tomatoes and melted cheese around
- Add the dry orzo, pepperoncini, and 5 cups of water, and pesto. Stir.
- Bake for 15 minutes
- Stir the orzo and add mozzarella and parmesan to your desired cheesiness
- Bake for another 10-12 minutes until everything is melted together.
To add more protein: I always make some ground beef seasoned with the pizza seasoning on the side to stir in. I have made it in the pan with the orzo in the past and it makes the whole dish too dry. I suggest keeping it separate.
Homemade Pesto
(again this is a very "dump" recipe when I make it and I probably double this every time)
- 3 c. fresh basil leaves
- 1 1/2 c nut of choice (pine, pecan, walnut)
- 4 cloves garlic
- 1/2 c shredded parm
- 1/4 c olive oil
- 1/2 t salt
- 1/4 t pepper
Put it all in a food processor and let it rip until smooth