Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 2 cloves Garlic, minced
- 1 shallot Shallot, finely chopped
- 1 pkg Anna Orzo (1 lb)
- 1 jar Cento Quartered and Marinated Artichoke Hearts (12 oz), drained
- 2 cups Fresh Spinach
- 1/2 cup Cento Basil Pesto Sauce
- 1/2 tsp Cento Oregano
- 1/2 tsp Cento Fine Sicilian Sea Salt
- 1/4 tsp Cento Ground Black Pepper
- 2 cups Cento Organic Vegetable Stock
- 2 tbsp Fresh Basil Leaves, chopped
- 1 1/2 cups Mozzarella Cheese, shredded
Directions
Preheat oven to 375°F. In a large oven-safe baking dish, add olive oil, garlic, shallot, basil, oregano, salt, pepper, and red pepper flakes. Add in dry orzo, artichokes, pesto, and vegetable broth, mixing well. Arrange spinach evenly over the top. Bake uncovered for 15 minutes to allow the orzo to begin cooking. Remove from the oven, stir to combine, and top with mozzarella. Bake for another 10 minutes, until the cheese is melted and bubbly. Serve warm. Serves 6.
