Orzo-and-Portobello Casserole

Ingredients

• 2 tablespoons balsamic vinegar 
• 2 tablespoons teaspoons basil dried fresh minced
• 4 cups orzo pasta rice-shaped cooked uncooked ( 2 cups pasta)
• 2 cups fennel bulb thinly sliced ( 1 large)
• 2  garlic cloves minced
• 2 cups leek sliced
• 1 cup mushrooms quartered
• 1 tablespoon olive oil 
• 1 teaspoon paprika 
• 0.3 cup parmesan cheese fresh grated
• 0.1 teaspoon pepper 
• 2 cups portobello mushroom caps diced
• 4 ounces sharp provolone cheese shredded
• 0.3 cup sun-dried tomatoes packed chopped
• 2 cups sacremento tomato juice 
• 0.3 cup water boiling

Equipment

• bowl
• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 40
2. Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft.
3. Drain.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add tomatoes, leek, mushrooms, and garlic; saute 2 minutes.
6. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
7. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
8. Bake at 400 for 25 minutes.
9. Sprinkle with cheeses; bake an additional 5 minutes.