Baked Southern Heat Orzo with Sausage

Thursday, September 1, 2011

We have a farmers market by us and discovered Flour City Pasta, while working with local farmers they use organic flour and then add organic vegetables, fruits, herbs, and spices to make flavored pasta the traditional ‘Old World’ way. Hungry for baked Italian, Billy came across the Southern Heat Orzo, and a baked sausage paella came to mind thus our recipe below (almost like a baked ziti). I hope you try it and enjoy because it was definitely good eating :)

Ingredients:

1 lb southern heat orzo, cooked al dente
4 tbs extra virgin olive oil
4 sweet Italian sausage links
4 hot Italian sausage links
1 handful chopped baby portabella mushrooms
1/2 cup chopped red pepper
1/2 cup chopped green pepper
1/2 cup chopped red onion
8 cloves chopped garlic
5 cups of shredded mozzarella cheese
1 1/2 cups of shredded parmesan cheese
1 little can of tomato paste
2 little cans of diced tomatoes
4 bay leaves
Pinch of oregano
Sea salt & black pepper to taste

Directions:

Drizzle extra virgin olive oil in cast iron or bake able dish on medium temp.
Brown the sausage links, when almost finished, add chopped portabella mushrooms, red and green peppers, onion and garlic.
Add bay leaves, oregano and season with black pepper & sea salt.
Break up and cut sausage links into bite sized pieces.
Continue cooking under low heat.
Combine all other ingredients, drained diced tomatoes, cooked orzo and mozzarella cheese, mix thoroughly.
Add tomato paste on top of mixture and sprinkle some more mozzarella on top.
Bake in the oven for approximately 30 minutes.

Serves 4-5