Orzo is an ideal candidate for a baked pasta dish because it doesn’t need to be cooked first; simply cover and cook the casserole for 15 minutes before adding the topping.
2 teaspoons olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano
Dash crushed red pepper
1 (14 1/2-oz.) can diced tomatoes, undrained
1 (14-oz.) can reduced-sodium chicken broth
1 cup orzo (rice-shaped pasta)
1 (14-oz.) can quartered artichoke hearts, drained
1 teaspoon grated lemon peel
1/4 teaspoon freshly ground black pepper
1 lb. shelled, deveined cooked medium shrimp, tails removed*
2 tablespoons chopped fresh parsley
1 cup (4 oz.) crumbled feta cheese
1. Heat oven to 425°F. Spray 11 1/2x8-inch (2-quart) baking dish with nonstick cooking spray.
2. In large saucepan, heat oil over medium heat until warm. Add garlic, oregano and red pepper; cook and stir 30 to 60 seconds or until fragrant but not colored. Add tomatoes; mash with potato masher. Add broth; bring to a simmer. Stir in orzo, artichoke hearts, lemon peel and black pepper. Pour into baking dish; cover tightly with foil.
3. Bake 15 minutes; stir. Add shrimp; stir to distribute. Sprinkle with parsley and feta. Bake, uncovered, an additional 5 to 10 minutes or until orzo is tender and feta starts to melt.
TIP *To cook shrimp, place in large saucepan of lightly salted boiling water. Cook 2 to 3 minutes or until shrimp turn pink; drain. Or use frozen, cooked shrimp; thaw shrimp before using.
PER SERVING: 290 calories, 8.5 g total fat (4.5 g saturated fat), 26 g protein, 27 g carbohydrate, 170 mg cholesterol, 845 mg sodium, 4 g fiber