Baked Orzo With Mozzarella & Oregano (V)

Our newest recipes feature is from the great cookbook author Yotam Ottolenghi , who wrote “Plenty More.”  This cookbook is a fantastic collection of veggie-based recipes. Since the food featured in the book is from all over the world, some ingredients may be harder to find, but each one of the meals in this book is a gem. 


This hearty pasta dish will have you scraping the bottom of your bowl clean as you head back to the stove for seconds. 


  • 7 Tablespoons olive oil
  • 1 large eggplant, cut into ¾” dice
  • 4 medium carrots, peeled and diced
  • 4 celery sticks, diced
  • 1 large onion, finely diced
  • 3 cloves garlic
  • 9 oz.orzo pasta, rinsed
  • 1 tsp tomato paste
  • 1 2/3 cups vegetable stock
  • 3 Tbsp fresh oregano, chopped

    grated zest of 1 lemon

  • 4 oz firm mozzarella, cut into ¼ “ dice
  • 6 ½ tbsp. grated Parmesan
  • 3 medium tomatoes cut into slices
  • 1 tsp dried oregano
  • salt and pepper

    – Preheat oven  400F.


    1. Heat oil in a sauté pan over medium-high heat. Add eggplant and cook for 8 minutes, stirring until golden brown. Remove from pot and drain on a paper towel
    1. Add carrots and celery to the pan and fry for 8 minutes. Remove from pan and drain on paper towel. Turn down heat to medium
    1. Add onion and garlic (you may need to add a little oil at this point). Cook 5 minutes stirring often. Add orzo and tomato paste, stirring often for 2 minutes.
    1. Remove the pan from heat, add stock, oregano and lemon zest. Add cooked vegetables, and cheeses, 1 tsp salt, and ½ tsp pepper. Mix well and transfer to a large baking dish. Arrange tomatoes slices on top and sprinkle with dried oregano, salt, and pepper.
    1. Bake covered 30 minutes and uncovered ten minutes more. Remove from the oven and let settle 5 minutes before serving.

    And there you have it! One amazing veggie meal that has you saying “Yep, that’s going on the make it again list.” 

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