2 tablespoons minced fresh or 2 teaspoons dried basil
2 tablespoons balsamic vinegar
1 teaspoon paprika
1/8 teaspoon pepper
1 cup (4 ounces) shredded sharp provolone cheese
1/4 cup grated fresh Parmesan cheese
How to Make It
Preheat oven to 400°.
Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.
Heat oil in a large nonstick skillet over medium heat. Add tomatoes, leek, mushrooms, and garlic; saute 2 minutes. Combine mushroom mixture, orzo, and next 6 ingredients (orzo through pepper) in a large bowl; stir well.
Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Bake at 400° for 25 minutes. Sprinkle with cheeses; bake an additional 5 minutes.