Greek Shrimp Casserole

Source: Newsday

Make the workweek easier with this make-ahead casserole.

8 ounces uncooked orzo
1 (10 ounce) box frozen chopped spinach
1 (14.5-ounce) can diced tomato
1 tablespoon orange juice 1 tablespoon extra-virgin olive oil
1/2 teaspoon dried marjoram
1 cup crumbled feta cheese
1 pound large raw shrimp, peeled and deveined

Heat oven to 375 degrees F. Coat a 2-quart baking pan with cooking spray.

Bring a large pot of lightly salted water to a boil. Add orzo and spinach and cook 9 minutes, or until orzo is al dente and spinach is thawed. Drain.

Toss pasta mixture with the diced tomato, orange juice, olive oil and marjoram. Stir in feta and shrimp and transfer to prepared baking dish.

Bake 22 to 26 minutes, or until shrimp is cooked through. If top begins to brown too much, cover it loosely with foil.

Makes 6 servings.

Calories 334; Calories from fat 27%; Total fat 10g; Saturated fat 5g; Cholesterol 137mg;  Carbohydrate 36g; Sodium 526mg; Fiber 4g; Protein 27g