W² Returns: Baked Orzo

Continuing on updates from our life in the kitchen, I tried out a new W² recipe last night that I had to share.  If I didn't tell you it was from Weight Watchers, you would seriously never know!  I realize I make this claim a lot, but it may be one of my new favorite meals.

I made a few modifications, so I'll share my slightly varied version.  The original recipe* calls for chopped fennel bulb and dried mint, which we didn't have on hand, so we omitted.  I upped the oregano by about 1/2 tsp and added basil and my absolute favorite Greek seasoning (as a side note, this seasoning is amazing on scrambled eggs, with a little feta).  And, of course, also added about 1/4 cup more feta cheese, so the points value is probably slightly off.   

*Note: I tried to link to the original recipe, but can't find it online.  It came from my Weight Watcher's Take-Out Tonight cookbook. 

{image via The Newlywed Diaries}

W² Baked Orzo

1 lb. orzo pasta
6 oz. lean ground lamb (we substituted lean ground beef here)
1 onion, finely chopped
2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1 tsp Cavender's All Purpose Greek Seasoning
14 oz can crushed tomatoes
3 tablespoons tomato paste
1/2 tsp ground cinnamon
3/4 cup reduced fat feta cheese, crumbled
2 tablespoons grated Parmesan

Cook orzo, according to package directions, until done.  Drain and transfer to large bowl.

Heat a large nonstick skillet over medium high heat.  Add the lamb (or beef) and cook until browned.  Drain and transfer to bowl with orzo.

To the same skillet, add onion, garlic, oregano, basil, and Greek seasoning.  Cook until onion begins to soften (about 3-4 minutes).  Add crushed tomatoes, tomato paste, and cinnamon.  Cook until sauce thickens (about 6-8 minutes).

Combine tomato sauce with orzo and lamb.  Stir in feta and mix well.  Transfer to lightly greased baking dish, and top with Parmesan.

Bake at 350 for 25 minutes, or until hot.  Enjoy!