1/2 (16oz) package orzo, uncooked
1 large onion, chopped
1 cup chopped celery
2 tablespoons olive oil
1 tablespoon all-purpose flour
1 (16oz) can Italian-style tomatoes, drained
1/2 cup canned diluted chicken broth
1 tsp dried oregano
1 (40z) can sliced rip olives, drained
2 cups (8oz) shredded mozzarella cheese, divided
3/4 tsp salt
1/4 tsp ground red pepper
(I like to add chicken to mine but that is personal preference.)

Cook orzo according to package directions; drain and set aside.

Cook onion and celery in oil in large skillet over medium heat, stirring constantly until tender. Add flour, stirring constantly until blended.

Add tomatoes, broth and oregano; simmer 5 minutes. Stir in orzo, olives, 1 cup cheese and salt.

Spoon mixture into greased 1 1/2 quart baking dish. Sprinkle with remaining cheese and pepper. Bake, uncovered, at 400 degrees for 20 minutes.