20 Oz. Barilla® orzo 4 Tbsp. Extra virgin olive oil 1 Yellow onion, thinly sliced 3 Garlic cloves, minced 2 Tbsp. Butter 2 Lb. Cremini mushrooms, thinly sliced 2 ½ Cup Heavy cream 1 Tbsp. Lemon, juice and zest ½ Cup Barilla® creamy Genovese pesto 8 Oz. Baby spinach 1 Cup Pecorino Romano, grated 8 Oz. Mozzarella, shredded
Preheat oven to 400 f.
In a skillet over med/high heat add oil, onion, and garlic cooking for 2-3 minutes.
Meanwhile, bring a pot of water to a boil and cook orzo according to package directions.
Add butter and mushrooms to the pan and cook an additional 3-5 minutes.
Add cream and lemon. Bring to a simmer then add spinach, orzo, ½ of the pesto, and
Mix well. Transfer to a casserole dish and top with mozzarella.
Bake for 15 minutes or until cheese turns golden brown.