Instructions: Combine the tomatoes and boiling water in a small bowl; cover and let stand 10 minutes or until tomatoes soften. Drain -Heat olive oil in a large nonstick skillet over medium heat. Add the tomatoes, leek, mushrooms and garlic; saute 2 minutes. Combine the mushrooms mixture, orzo and next 6 ingredients (orzo through pepper) in a large bowl; set aside.

Spoon mixture into a 13 x 9 inch baking dish coated with cooking spray.

Bake, uncovered at 400 degrees for 25 minutes. Sprinkle provolone and Parmesan cheeses over casserole, and bake an additional 5 minutes.

This is a fabulous casserole that I make quite frequently. It always goes quickly. I usually make the Romano-oregano bread to go with it.

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