- 300 g extra lean ground beef
- 1 small onion, finely chopped
- 1 cup orzo pasta
- 1 green onion, sliced
- 1 1/3 cups ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 300 g smoked pepperoni, sliced
- dried oregano leaves
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon turmeric powder
- 1 tablespoon canola oil
- 1 1/2 cups pizza sauce
- 1/2 cup crushed tomatoes
- 1/2 cup ketchup
- salt & pepper to taste
Bring a pot of water to a boil. Add orzo and 1/2 tablespoon salt. Cook uncovered, over high heat until al dente, cooked through but still a bit firm, stirring occasionally (or cook the orzo according to the package directions).
Drain in a colander and set aside.
Meanwhile heat oil in a pan over medium-high heat. Add the onion and sauté until tender, about 5-7 minutes.
Add ground beef and cook until brown. Add turmeric, nutmeg, allspice, 1-teaspoon of dried oregano, salt and pepper, stir well. Remove from heat and drain the excess liquid. Set aside.
Preheat the oven to 350 degrees F.
In a small bowl, mix together the pizza sauce, crushed tomatoes, ketchup and 1/2 tablespoon of dried oregano leaves.
Spread a thin layer of the mixed sauce on the bottom of an 8 x 11 inch baking dish.
Spoon the ground beef over the sauce followed by green onion.
Top with a layer of ricotta cheese.
Then spread the orzo on top. Pour the remaining sauce over the orzo.
Top with shredded mozzarella cheese and arrange the pepperoni slices on top.
Cover the baking dish with foil and bake on the middle rack of the oven for 30 minutes.
Remove the foil and bake uncovered for another 15 minutes. Serve immediately.