Baked Orzo with Fontina and Peas

Equally enjoyed by most kids and grownups, thanks to the cheese. And the marsala/mushroom combo can't be beat. (recipe from the Food Network and my friend Stacy)

large box chicken broth (4 cups)
1 lb orzo pasta
3 tablespoons butter, plus more for greasing dish
1 onion, chopped
8 oz sliced mushrooms; baby Bellas are good here
1 cup Marsala wine
1/2 cup heavy cream
1 cup shredded fontina cheese (4 oz)
1 cup diced fresh mozzarella (4 oz); I use the little "pearls" if I can find them
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup breadcrumbs; zap bread in the cuisinart for fresh ones
1/4 cup grated parmesan, or more to taste
1 teaspoon dried thyme

Preheat oven to 400 degrees and butter a 9 x 13 baking dish.

Bring broth to a boil in large saucepan, then add orzo and cook until almost done, about 7 minutes. Pour mixture into a large bowl and set aside. Melt butter in large skillet and saute onions over medium heat about 3 minutes, then add mushrooms and cook another 7 minutes or until golden. Add Marsala and cook 5 more minutes, stirring occasionally and scraping bits from bottom of pan, until slightly reduced.

Combine mushroom mixture, orzo and broth. Stir in cream, fontina, mozzarella, peas and salt/pepper, and pour into the baking dish. Mix breadcrumbs, parmesan and thyme and sprinkle on top (I like to add extra parmesan here). Bake about 25 minutes or until it looks done.

*Make with vegetable broth for vegetarian friends. Good for both weeknights and entertaining, since you can make it ahead and just pop it in the oven when you're ready.