Ingredients
1
cup uncooked orzo pasta
4
eggs
1/3
cup ricotta cheese
1/4
cup milk
1
teaspoon salt
1/4
teaspoon freshly ground black pepper
1
cup halved cherry tomatoes
1/2
cup packed chopped fresh basil leaves
Preparation
Heat oven to 375°F. Spray 2-quart casserole with cooking spray.
Cook and drain pasta as directed on package.
In a large bowl, beat eggs, ricotta cheese, milk, salt and pepper. Stir in orzo, tomatoes and basil. Pour into casserole.
Bake uncovered 30 to 40 minutes or until golden brown and set.
