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
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.
CHEESY BAKED ORZO WITH BACON & PEAS RECIPE - (4.1/5)
Provided by carol gorman
Number Of Ingredients 10
Steps:
- Heat oven to 400 degrees. Heat a large skillet over medium heat. Add bacon; cook 8 minutes, until crispy. Remove to a plate with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat. Stir in garlic; cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk, bring to a simmer and cook 5 minutes. Stir in Gruyere, salt and pepper until smooth. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add orzo; cook 2 minutes less than package directions. Drain. Stir into sauce with peas and cooked bacon. Transfer orzo to a 2-quart baking dish. Top with Parmesan. Bake at 400 degrees for 20 minutes, until bubbling and lightly browned.
CHEESY ORZO
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a 8 inch pot with a tight fitting cover over moderate heat. Add oil, onion and garlic and saute for 2 or 3 minutes. Add broth to the pan and bring to a boil. Stir in orzo and return broth to a boil. Cover pot and reduce heat to simmer. Cook 15 minutes, stirring occasionally, or until liquid is absorbed and pasta tender. Remove lid and stir in cheese. Season with salt and pepper to your taste. You favorite fresh herbs may also be stirred into the orzo or rice to strengthen the flavor even more.
BAKED ORZO WITH ARTICHOKES AND PEAS
This is a Greek-inspired pastitsio, a comforting béchamel-enriched mix of orzo, artichokes and peas. Rather than butter, the béchamel in this dish is made with a couple of glugs of good extra virgin olive oil.
Provided by Martha Rose Shulman
Categories dinner, weekday, pastas, main course
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Make the béchamel and set aside.
- Prepare the artichokes. Fill a bowl with water and add the lemon juice. Cut away the stem and the top third of each artichoke, break off the leaves and trim them down to the bottoms, placing them in the water as you go along. Quarter them and slice large quarters about 1/4 inch thick. Save the leaves and steam them; serve them as a first course or a side dish.
- Drain the artichoke hearts and dry on a clean dish towel. Heat the oil over medium-high heat in a large, heavy skillet. Add the sliced artichoke hearts and cook, stirring, until lightly browned and tender, about 10 minutes. Season to taste with salt and pepper. Turn down the heat and add the garlic. Cook just until fragrant, about 30 seconds, and remove from the heat.
- Preheat the oven to 350 degrees. Oil a 2-quart baking dish. Bring a large pot of generously salted water to a boil and add the orzo. Cook 5 minutes, add the peas and continue to boil for another 4 minutes, until the orzo is just tender but still firm to the bite. Drain and transfer to a large bowl. Add the artichokes, herbs, béchamel and Parmesan and stir together until the sauce coats all of the other ingredients. Transfer to the prepared baking dish.
- Place in the oven and bake 30 minutes, until lightly colored on top.
Nutrition Facts : @context http, Calories 1139, UnsaturatedFat 25 grams, Carbohydrate 82 grams, Fat 75 grams, Fiber 4 grams, Protein 35 grams, SaturatedFat 44 grams, Sodium 3989 milligrams, Sugar 40 grams, TransFat 2 grams
BAKED ORZO WITH FONTINA AND PEAS
Provided by Giada De Laurentiis
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Butter a 9 by 13-inch 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 onions 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 until the 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, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
- In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.
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.
TOASTED ORZO WITH PEAS, ONION AND BACON
Make and share this Toasted Orzo With Peas, Onion and Bacon recipe from Food.com.
Provided by Dancer
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat large nonstick skillet over medium heat.
- Add orzo and stir until beginning to color, about 10 minutes.
- Transfer orzo to small bowl.
- Add onion and bacon to same skillet.
- Sauté until bacon browns and onion is tender, about 15 minutes.
- Add 3 1/4 cups broth and orzo and bring to boil.
- Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes.
- Mix in peas.
- Add more broth if mixture is dry.
- Cover and cook until peas are just warmed through, about 2 minutes.
- Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 457.3, Fat 15.1, SaturatedFat 4.8, Cholesterol 19.3, Sodium 921.2, Carbohydrate 60.4, Fiber 5, Sugar 6.7, Protein 18.7
ORZOTTO WITH PANCETTA & PEAS
Substitute rice for orzo pasta to make this risotto-style 'orzotto', packed with pancetta and peas. It makes a lovely and quick midweek meal for the family
Provided by Dani Mosley
Categories Dinner, Main course, Pasta, Supper
Time 35m
Number Of Ingredients 9
Steps:
- Put the pancetta in a large, deep frying pan over a medium-high heat and fry until crisp and golden. Remove from the pan with a slotted spoon, transfer to a plate and set aside. Reduce the heat, add the onion along with a pinch of salt and fry in any leftover fat for 5 mins. Add the garlic and continue to fry for a further 3 mins.
- Increase the heat and stir in the orzo. Fry for 2 mins, stirring constantly, then pour in 500ml stock and bring to a simmer. Add more stock by the ladleful, stirring constantly, as the orzo absorbs the liquid (similar to cooking a risotto).
- After 5 mins, stir in the petit pois and bring the mixture to a simmer. Continue to add the remaining stock, stirring, as the mixture cooks. Simmer for 10 minutes, or until the orzo is cooked through. Add the lemon zest and juice, basil, parmesan and fried pancetta. Season to taste, then cover and leave to rest for 2 mins. Serve with extra parmesan sprinkled over the top.
Nutrition Facts : Calories 518 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 29 grams protein, Sodium 2 milligram of sodium
CREAMY PARMESAN ORZO WITH BACON
This is a delicious side dish. Orzo is a rice-shaped pasta that can be purchased anywhere pasta is sold.
Provided by Kittencalrecipezazz
Categories Cheese
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cook the bacon in a large saucepan over medium heat until crisp; remove with a slotted spoon (you can drain the bacon fat or leave it).
- Melt 2-3 tablespoons butter, then add in onions and garlic; saute until soft (about 5 minutes).
- Add in the orzo and stir for about 2 minutes.
- Slowly add in the 4-1/2 cups broth; simmer uncovered until the orzo is firm-tender and the broth is absorbed, stirring occasionally (this should take about 7-8 minutes).
- Add in whipping cream and bring to a simmer.
- Mix in Parmesan cheese and thyme, then cooked bacon.
- Season with salt and pepper.
- *NOTE* you can thin with additional broth if desired.
Nutrition Facts : Calories 938, Fat 46.4, SaturatedFat 22, Cholesterol 106.9, Sodium 1646.9, Carbohydrate 91.8, Fiber 4.3, Sugar 5.3, Protein 36.1
CREAMY ORZO WITH HAM AND PEAS
A creamy, cheesy pasta dish you can eat with a spoon. Serve with green salad and garlic bread. Great comfort food.
Provided by KelBel
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
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,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 ham and cook until they are heated through, about 5 minutes.
- Stir in the half and half 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 in some reserved cooking liquid until pasta is desired consistency.
- Season the orzo with salt and pepper, and serve.
TOASTED ORZO WITH PEAS, ONION AND BACON
Provided by Gail Conde
Categories Onion Pasta Pork Side Sauté Quick & Easy Bacon Spring Bon Appétit Florida Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 5
Steps:
- Heat large nonstick skillet over medium heat. Add orzo and stir until beginning to color, about 10 minutes. Transfer orzo to small bowl. Add onion and bacon to same skillet. Sauté until bacon browns and onion is tender, about 15 minutes. Add 3 1/4 cups broth and orzo and bring to boil. Reduce heat to medium-low, cover and simmer until broth is absorbed and orzo is tender, about 18 minutes. Mix in peas. Add more broth if mixture is dry. Cover and cook until peas are just warmed through, about 2 minutes. Season to taste with salt and pepper and serve.
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