CHEESY BAKED ORZO
This baked orzo is the best way to prepare these tiny noodles. It's perfectly cheesy and so rich - everyone will love it!
Provided by Dina
Categories Side Dish
Time 28m
Number Of Ingredients 6
Steps:
- Heat the heavy cream in a saucepan over medium-high heat. Add in the grated garlic.
- Once the cream is hot, mix in 1 cup of shredded Parmesan cheese.
- Cook the orzo according to the package, making sure to salt the pasta water. Once cooked, drain the water out.
- Add the hot cheesy cream into the pot of pasta and stir to combine.
- Place the pasta in a buttered 9 x 13 inch baking dish.
- Shred the mozzarella and sprinkle 1 cup over the orzo along with 1/2 cup of shredded Parmesan.
- Bake at 350 degrees Fahrenheit for 15 minutes or until the cheese becomes golden brown.
Nutrition Facts : Calories 530 kcal, Carbohydrate 45 g, Protein 18 g, Fat 31 g, SaturatedFat 19 g, Cholesterol 105 mg, Sodium 414 mg, Fiber 2 g, Sugar 2 g, UnsaturatedFat 10 g, ServingSize 1 serving
ROASTED VEGETABLE ORZO
This is a recipe I made up with all of the wonderful summer vegetables in season. Serve it with chicken or all on its own!
Provided by Michelle
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Place the zucchini, squash, onion, asparagus, and mushrooms in a large bowl; add in garlic, olive oil and sugar, and stir gently to coat vegetables. Spread vegetables in a single layer on a baking sheet, and sprinkle with salt and pepper.
- Roast vegetables until tender, 20 to 25 minutes.
- Meanwhile, bring a large pot of lightly salted water to boil. Add bouillon cubes, wine, and orzo, and cook until al dente, about 8 to 10 minutes. Drain. Stir in roasted vegetables and Parmesan cheese, and serve warm.
Nutrition Facts : Calories 621 calories, Carbohydrate 104.5 g, Cholesterol 2.9 mg, Fat 11.4 g, Fiber 10.5 g, Protein 24.9 g, SaturatedFat 2.2 g, Sodium 1041.6 mg, Sugar 9.8 g
BAKED TOMATO & MOZZARELLA ORZO
Combine red peppers, tomato, orzo and olives in a casserole dish to make this easy vegetarian one pot. The bubbling mozzarella topping is particularly special
Provided by Sophie Godwin - Cookery writer
Categories Dinner, Lunch, Main course, Supper
Time 40m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 6. Tip the orzo into a medium casserole dish, then stir in the oil, red peppers, olives, chilli flakes and dried oregano. Tip in the chopped tomatoes, then refill the can halfway with water and pour that in too. Give everything a good mix, season, then cover and bake for 20 mins until the pasta is almost cooked. Take it out of the oven and give the orzo a stir. Remove the foil and return to the oven for a further 5 mins.
- Heat the grill to high. Take the orzo out of the oven and tear the mozzarella over the top, then grill until melted and bubbling. Serve with salad on the side, if you like.
Nutrition Facts : Calories 392 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1 milligram of sodium
CHEESY BAKED ORZO WITH MARINARA
A vegetarian weeknight pasta that's as comforting as it is easy, this dish will win over adults and kids alike (red-pepper flakes optional!). While fresh mozzarella can become tough and chewy when baked, shredded low-moisture mozzarella melts beautifully. Serve this with a simple, lemony arugula salad or a Caesar salad for ultimate weeknight comfort.
Provided by Lidey Heuck
Categories dinner, casseroles, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don't let the garlic burn), about 30 seconds to 1 minute. Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes. Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
BAKED ORZO AND PARMESAN CHEESE
Make and share this Baked Orzo and Parmesan Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Melt the butter in a saucepan over medium heat.
- Add in the green onions and garlic; saute/stir for 5 minutes or until the vegetables are softened.
- Add in the orzo; stir constantly/cook 1 minute longer.
- Add in broth, salt and pepper to taste; bring to a boil.
- Transfer mixture to a 2-quart baking dish that has been lightly coated with non-stick cooking spray.
- Add in Parmesan and parsley; stir.
- Bake, covered, in a 350° oven for 35-40 minutes or until the liquid is absorbed.
CREAMY ORZO
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
- Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.
BAKED ORZO WITH FONTINA AND PEAS
Make and share this Baked Orzo With Fontina and Peas recipe from Food.com.
Provided by CIndytc
Categories < 60 Mins
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 X 13 baking dish.
- Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
- Meanwhile, melt the butter over medium heat in a medium skillet. Add the oinions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook unti lthe Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt & pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbsd, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 to 30 minutes.
BAKED FONTINA ORZO
The pasta orzo makes a nice alternative to rice. If you like, use 1/2 cup blanched, diced asparagus for the roasted peppers.-Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Grease six 10-oz. ramekins or custard cups with butter; set aside. , Cook orzo according to package directions; drain. In a large bowl, combine orzo, cheese, peppers and olives. Spoon into prepared ramekins. , In another bowl, whisk eggs, milk and nutmeg; pour over orzo mixture. Place ramekins on a baking sheet. , Bake 25-30 minutes or until a thermometer inserted in the center reads 160°.
Nutrition Facts : Calories 391 calories, Fat 16g fat (9g saturated fat), Cholesterol 115mg cholesterol, Sodium 463mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 2g fiber), Protein 18g protein.
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