Yield
6 servings (serving size: 1 1/3 cups)

For a make-ahead meal, cook the orzo pasta, then toss with the rest of the ingredients in a 2 1/2-quart casserole dish. Store, covered, in the refrigerator for up to 24 hours. Bake at 375º for 30 minutes or until thoroughly heated.

How to Make It

Step 1

Cook the pasta in a Dutch oven according to package directions, omitting salt and fat. Drain, and toss with 2 teaspoons olive oil.

Step 2

Heat 1 teaspoon oil in pan over medium heat. Add zucchini; cook 7 minutes, stirring frequently. Add garlic; cook 3 minutes, stirring frequently. Stir in parsley and next 5 ingredients (parsley through bell peppers). Cook 5 minutes or until thoroughly heated. Remove from heat; stir in pasta and cheeses.

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