Sunday Supper

Sunday dinners have always been about comfort food for me, providing a good way to ease into the week. In the colder months that usually means a hearty bowl of soup, a casserole or other one-dish meal. One of my favorite Sunday meals is a gratin from the Moosewood Restaurant New Classics cookbook. This cookbook is chock full of comfort food recipes and this Italian Gratin is no exception.

Italian Gratin
From the Moosewood Restaurant New Classics Cookbook

1 cup diced onion
3 Tbsp chopped fresh basil
½ teaspoon salt
3 cups undrained crushed tomatoes (28-oz. can)
1 Tbsp olive oil
¾ cup bread crumbs
1 garlic clove, minced or pressed
¾ cup raw orzo
2 cups rinsed, stemmed, and chopped fresh spinach
4 cups sliced mushrooms
2 cups grated Parmesan cheese

Preheat the oven to 350 degrees. Lightly oil an 11x7-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 the bread crumbs are lightly 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 the orzo. Top with the rest of the tomato mixture. Sprinkle on the remaining cheese and then finish with a layer of the seasoned bread crumbs. Cover tightly with foil.

Bake the gratin for 25 minutes, then uncover and bake for an additional 25 minutes, until lightly browned.

Written by Linzi