Orzo, Mozzarella And Kalamata Olive Bake - cooking recipe

Ingredients

1 lb orzo pasta (rice-shaped pasta)
1 large onion, finely chopped
2 tablespoons fresh minced garlic (optional or to taste)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon dried basil (or to taste)
1/4 teaspoon cayenne pepper (or to taste, or use dried chili flakes to taste)
2 large celery ribs, chopped
2 tablespoons flour
2 cups chicken broth
1 (28 ounce) can plum tomatoes (with juice)
1 cup kalamata olive, pitted and sliced thin (or use canned sliced black olives, drained)
salt and pepper
1/2 lb mozzarella cheese
mozzarella cheese, for top (any amount desired)

Preparation

Set oven to 375 degrees (oven rack set to second-lowest position).
Butter a 2-quart casserole dish (or use a larger size).
Cook the orzo in a large pot of salted boiling water; drain well then transfer to a large bowl; toss with a couple tablespoons of olive oil.
In a skillet heat the oil and butter, then add in the onions, garlic, basil and cayenne; stir over medium-low heat for about 5 minutes.
Add in the chopped celery and cook for another 3 minutes, stirring often.
Stir in the 2 tablespoons flour; cook stirring with a wooden spoon for 3 minutes.
Stir in the broth and tomatoes with juice breaking up the tomatoes with the back of a spoon; simmer the mixture for about 20 minutes.
Stir/add in the cooked orzo with the olives and about 3/4 cup mozzeralla cheese, season with salt and pepper to taste.
Transfer the mixture to prepared baking dish.
Bake for about 15-20 minutes, remove from oven and sprinkle with mozzeralla cheese (any amount desired) return to oven and bake for another 10-15 minutes.