Baked Orzo with Tomatoes and Sausage

An  easy dish for entertaining as long as it’s assembled in
advance and can be baked off just before your guests arrive

1 casserole feeds about 8 people
I Lb of orzo pasta cooked al dente
4 sweet  sausage links
2 celery ribs,small dice
1 medium onion, small dice
A pinch of oregano
1 can of San Marzano plum tomatoes
8 Roma tomatoes (roasted)
1 ball of fresh mozzarella,small cubes.
(Leave 3 slices of Mozzarella cut into strips for garnish on top of the casserole).
¼ cup of fresh basil, shredded
Parmigiano Reggiano
Olive Oil
Salt and pepper
A pinch of cayenne pepper
2 Tbls of flour
1 cup of chicken stock

Begin by browning the sausage and breaking it up in small
pieces, and set the sausage aside.
Cut the fresh Roma tomatoes in half and place them on a baking sheet. Then drizzle with
olive oil and salt and pepper,
Roast until brown and carmelized about 20 minutes at 350 degrees.
Then set the tomatoes aside.
In a saute pan heat about 4 Tbls of olive oil. Then sweat the onions and celery together
until soft. Then season with salt and pepper and add flour to coat the vegetables.
Add the San Marzano tomatoes, break the tomatoes up with a spoon but leave the
tomatoes chunky.Then add the chicken stock,and cook on medium heat for about 10
In a bowl combine the cooked orzo,sausage and the cooked San Marzano tomatoes and
taste for seasoning.
Add the cayenne pepper,basil, the roasted tomatoes, the cubed mozzarella, the grated
cheese to taste.
Correct the seasoning for salt and pepper.
Place in a medium oiled casserole dish and evenly distributing the mixture.
Place slices of mozzarella diagonally on the top.
Bake 20 min at 350 degrees