Mozzarella-And-Olive Orzo

Ingredients

• 2 tablespoons butter 
• 28 ounce canned tomatoes drained canned
• 2 cups celery chopped
• 1 cup chicken broth 
• 1 teaspoon basil dried crushed
• 2 tablespoons flour all-purpose
• 12 ounce block mozzarella cheese 
• 2 tablespoons olive oil 
• 4.5 ounce olives ripe drained sliced canned
• 1.5 cups onion chopped
• 16 ounces orzo pasta uncooked
• 0.5 teaspoon pepper dried red crushed
• 0.3 teaspoon salt 

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Cut 4 ounces mozzarella into thin strips; cut remaining cheese into cubes. Set aside.
2. Cook orzo in a large saucepan according to package directions; drain and transfer to a large bowl.
3. Melt butter with oil in saucepan over medium heat; add onion, and saut until tender.
4. Add celery, and saut 5 minutes.
5. Stir in flour, and saut 3 minutes; stir in broth and next 3 ingredients. Cook, stirring constantly, 5 minutes. Stir tomato mixture, cheese cubes, olives, and salt into orzo; spoon into a lightly greased shallow 3-quart baking dish. Arrange cheese strips on top.
6. Bake at 350 for 45 minutes or until slightly crisp.