Pesto Orzo Casserole
Pesto orzo casserole is creamy, cheesy, and full of bright basil flavor—a cozy baked dish perfect for weeknights or potlucks.
Servings: 4 servings
Ingredients
- 1 medium yellow squash cut into half moons
- 1 medium zucchini cut into half moons
- 1 yellow onion diced
- 2 tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 1 tsp dried oregano
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 tbsp minced garlic
- 15 oz can corn drained
- 16 oz uncooked orzo pasta
- 8 oz jar basil pesto
- 3 cups water
- ¾ cup shredded mozzarella cheese
Instructions
- Preheat oven to 400 degrees F.
- Spray a 9x13 baking dish with non-stick spray add in the squash, zucchini, onion, oil, and seasonings stir well to coat the veggies in the oil and seasonings bake for 15 minutes.
- Remove from the oven and turn the heat to 350 degrees F. Add in the remaining ingredients except for the cheese. Stir well. Cover tightly with foil. Bake for 35 minutes. Remove the foil and stir well, sprinkle cheese over the top. Bake for an additional 15 minutes or until the orzo is tender.
Nutrition
Calories: 883kcal | Carbohydrates: 112g | Protein: 26g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 21mg | Sodium: 1440mg | Potassium: 738mg | Fiber: 7g | Sugar: 9g | Vitamin A: 1746IU | Vitamin C: 22mg | Calcium: 275mg | Iron: 3mg
