If you’re anything like me, fall & winter are the time for casseroles that you can eat for days. Especially during the holiday season when you need a break. This is the perfect delicious break. That includes leftovers that I actually care to eat. I’m sure you will too.
Since first trying this recipe, I’ve found it’s simple enough to pull together on a weeknight, or to prepare over the weekend for lunches or dinners during the week. (I also slide that skillet right into the oven when not trying to make it exceptionally pretty, cutting down on dishes).
The only real issue I have with this recipe is it’s name. It is exactly what is described, but I also think it’s so long, and names practically all the ingredients. Alas, I’m not feeling creative enough to re-name it.
I came across this on smitten kitchen as an adaptation of a Yotam Ottolenghi recipe. Neither have really ever steered me wrong, and this is no exception.
I’ve also found I side with Yotam Ottolenghi here, and prefer more carrot and celery, in particular, than just one. Adjust as you see fit.
Treat yourself to an easy dinner to feed many or many times.
Recipe on smittenkitchen blog here: http://smittenkitchen.com/blog/2012/09/baked-orzo-with-eggplant-and-mozzarella/