A great meal for winter weather.
1 cup diced onion
3 tablespoons chopped fresh basil
1/2 teaspoon salt
3 cups crushed tomatoes (28-ounce can)
1 tablespoon olive oil
3/4 cup bread crumbs
1 garlic clove, minced
3/4 cup raw orzo
2 cups rinsed, stemmed, chopped fresh spinach
4 cups sliced mushrooms
2 cups Parmesan cheese
Preheat oven to 350*. Lightly oil an 11 by 7-inch casserole dish.
In a bowl, mix together the onions, basil, salt, and tomatoes. Set aside. Warm the oil in a small skillet and sauté the bread crumbs and garlic until lights browned.
Spread half of the tomato mixture in the bottom of the prepared casserole dish. Sprinkle the orzo over the tomatoes. Layer the spinach, mushrooms, and 1 cup of the Parmesan cheese on top of orzo. Top with the rest of the tomato mixture, followed by the remaining cheese and finally the seasoned bread crumbs.
Cover tightly with foil. Bake the gratin for 25 minutes, then uncover and bake for 25 minutes, until lightly browned.
From the Moosewood Restaurant cookbook by the Moosewood Collective.