simple orzo recipe
The Best simple orzo recipe
Orzo is also a great way to get more grains into your diet in a way that’s not too heavy. It’s packed with fiber and plant-based protein, which keeps you full longer and makes it a smart choice for balanced meals. Plus, it’s lightweight yet hearty, so it won’t weigh you down—just like the way it makes everyone feel after eating it. I like that it’s flexible too; you can toss it with whatever veggies or proteins you have on hand, making it a go-to for both simple meals and more involved ones.
Easy Baked Orzo with Garlic Tomato Sauce
A simple, one-bowl baked orzo dish that combines creamy orzo pasta with a savory garlic tomato sauce. Perfect for a quick weeknight meal with minimal effort.
🥘Ingredients
- 2 cups orzo pasta
- 1 cup whole milk
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ cup grated Parmesan cheese
- ½ cup chopped fresh parsley
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). In a large bowl, whisk together orzo, milk, egg, salt, and pepper until smooth. -
2
Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. -
3
Pour in tomato sauce and simmer for 5 minutes. Stir in half the Parmesan cheese and parsley. -
4
Transfer the orzo mixture to the skillet, stirring gently to combine with the sauce. -
5
Spread the mixture evenly on a baking sheet. Bake uncovered for 20–25 minutes, until golden brown and crispy on top.
🔧Equipment
- Mixing bowl
- Baking sheet
- Oven
- Knife
- Cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Baked Orzo with Garlic Tomato Sauce Works
❓ Frequently Asked Questions About Baked Orzo with Garlic Tomato Sauce
How do I know when the pasta is al dente?
Test the pasta by biting into it—it should have a slight bite to it, not mushy. If it’s still firm, cook it another minute or two. For orzo, which is small and absorbs sauce quickly, aim for about 8 to 10 minutes in boiling salted water, then drain immediately before adding it to the sauce.
Can I substitute regular pasta for orzo?
Yes, you can use small pasta shapes like ditalini or cavatappi, but orzo’s unique texture and size make it ideal for this dish. If substituting, rinse the pasta briefly under cold water after cooking to remove excess starch, which can make the sauce too thick.
What if I don’t have fresh parsley?
Fresh parsley brightens the dish, but dried parsley works in a pinch. Use about one-third the amount (e.g., 1 teaspoon dried instead of 2 tablespoons fresh). For extra flavor, add a pinch of lemon zest or a splash of lemon juice at the end.
How can I make this dish ahead of time?
Cook the orzo and sauce separately, then refrigerate. Reheat gently in a saucepan with a splash of water or broth to prevent drying out. For best texture, serve the next day—flavors meld slightly, and the pasta holds shape better.
Why does my sauce taste bland?
Bland sauces often come from undercooked garlic or insufficient salt. Sauté the garlic in the oil first to deepen its flavor, then add the salt gradually while cooking. If the sauce is too thin, simmer longer to reduce it slightly. A splash of tomato paste or a pinch of sugar can also help balance acidity.
