Orzo-and-Portobello Casserole

Ingredients

• 1/4 cup chopped sun-dried tomatoes, packed without oil
• 1/4 cup boiling water
• 1 tablespoon olive oil
• 2 cups sliced leek
• 2 cups diced portobello mushroom caps
• 1 cup mushrooms, quartered
• 2 garlic cloves, minced
• 4 cups cooked orzo (about 2 cups uncooked rice-shaped pasta)
• 2 cups thinly sliced fennel bulb (about 1 large)
• 2 cups tomato juice
• 2 tablespoons minced fresh or 2 teaspoons dried basil
• 2 tablespoons balsamic vinegar
• 1 teaspoon paprika
• 1/8 teaspoon pepper
• Cooking spray
• 1 cup (4 ounces) shredded sharp provolone cheese
• 1/4 cup grated fresh Parmesan cheese

Preparation

1. Preheat oven to 400°.
2. Combine tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes are soft. Drain.
3. 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.
4. 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.