Make Ahead

Orzo Pie

May 19, 2011
Author Notes

It doesn't get cheaper than getting out yesterday's leftover noodles, cracking a couple of eggs and turning it into a spaghetti pie. But being dinner, means it should be a complete meal and a balanced one at that, with veggies and stuff. Kept it to easily available and therefore cheaper ingredients like peas, zucchini, mint and tomatoes. Was tempted to add chesse but skipped it to keep it dirt cheap but yet flavor rich! —vegetarianirvana

  • Serves 3-4
Ingredients
  • 1/2 cup dried orzo
  • 1/2 cup diced tomatoes
  • 12-15 mint leaves
  • 3/4 cup zucchini diced very small[the size of peas]
  • 1/2 cup frozen peas
  • 1 tablespoon tomato ketchup
  • 2 extra large eggs
  • salt and pepper to taste.
  • a little oil to coat the pie dish.
In This Recipe
Directions
  1. Cook the orzo al dente. Drain but don't rinse with running water.
  2. Meanwhile blend the tomatoes with the mint leaves to form a sauce.
  3. Add the diced zucchini, frozen peas, tomato mint sauce and ketchup to the orzo. Add salt and pepper to taste.Mix well.
  4. Beat the two eggs and add to the orzo and mix everything gently. Set aside for 10 minutes for flavors to combine.
  5. Rub the pie dish with oil. Pour the pie mixture into it and bake in a 350 degree oven for about 30 minutes till it sets and the edges start to turn brown.
  6. Remove from oven and enjoy your quickly prepared and easy clean up dinner.
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