After watching my daughter eat one too many bowls of mac and cheese (and it wasn’t the homemade kind), I finally got the kick in the butt I needed to get back on the meal planning track. And what did I make? Well, I guess this is kind of an upscale version of mac and cheese – but instead of mac we have orzo, and instead of plain old cheese sauce, we have lots of delicious vegetables, chunks of mozzarella, and lemon zest and oregano.
This recipe makes a double batch – perfect to eat one now and freeze one for later. If you don’t want such a big serving (then I think you are crazy because this is delicious) but feel free to half the recipe and make just one pan. Big batch meals are perfect for me as you all well know summer is not my prime cooking time – who else can second that?
One of the great things about this baked orzo casserole is that there is no need to pre cook the orzo. Everything gets cooked together in the same pan – a one pot meal means less clean up. Something I also would rather not do in the summer, or anytime for that matter.
While I hope my cooking mojo is here to stay, at least if it’s not I have a dinner waiting in my freezer. No boring old mac and cheese tonight kids!