Baked Orzo with Fontina and Peas

Name: Baked Orzo with Fontina and Peas
Yield: 6 to 8 servings
Ingredients: 4 cups low-sodium chicken broth; 1 pound orzo pasta; 3 tablespoons unsalted butter, plus more to grease the baking dish; 1 onion, chopped; 8 ounces white mushrooms, trimmed and sliced; 1 cup Marsala wine; 1/2 cup heavy cream; 4 ounces shredded fontina cheese (about 1 cup); 4 ounces diced fresh mozzarella cheese (about 1 cup); 1 cup frozen peas, thawed; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/2 cup plain bread crumbs; 1/4 cup freshly grated Parmesan cheese; 1 teaspoon dried thyme

December 9, 2011

In my family, baked pastas were always the crowd-pleasers, and I still love them—especially the crusty, cheesy tops. Full of cream and butter, this is a rich indulgence. Put it together a day ahead of time and bake it just before serving if you like.

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