Your Recipes - 2009 Recipe Contest
Orzo and White Bean Casserole with Smoked Fontina
Submitted by: Rebecca, Chicago, IL, A heart warming and satisfying version of Pasta e Fagioli with a few twists
Number of servings: 8
1 cup whole grain orzo pasta
6 oz Albacore Tuna (in a pouch/drained)
1 can cannelini beans
1/2 chopped Vidalia onion
2 med cloves garlic
1/2 cup chopped dried figs
2 cups frozen chopped spinach
1/2 can diced fire roasted tomatoes
1 cup diced pears in light syrup
2 T Extra Virgin Olive Oil
Italian Seasoning Blend such as Dell'Alpe
3/4 cup shredded smoked fontina
Preheat oven to 375.
Bring pasta to boil in chicken broth and cook until al dente.
Meanwhile, in a large oven-safe saucepan add EVOO and onions, cook over med/high heat for 4-5 minutes or until soft then add frozen spinach. Cook another 3-4 minutes, then add tomatoes, garlic, and diced pears with syrup. Mix together and stir until some of the liquid has evaporated (5 mins) then add tuna, white beans, Italian seasoning, an extra tsp (to taste) of rosemary, pepper, and cooked orzo. Lower heat and stir to mix well. Sprinkle the top evenly with chopped figs and shredded cheese.
Cover and cook covered in oven for 5-10 mins until cheese melts, then remove the lid and cook an additional 10 mins until cheese is brown and bubbly.
One of my favorite dishes growing up was pasta e fagioli made by my Italian mom or grandparents. There is something so yummy about pasta and beans together, and I've experimented over the years with different combinations.
View food pairing tips for Frescobaldi wines.