Cheesy Baked Orzo Pasta is a comforting pasta dish made with orzo pasta, parmesan cheese, mozzarella, garlic, and a creamy sauce. This easy-to-follow baked pasta recipe is perfect for any occasion. A surprisingly light dinner recipe.
Orzo Pasta Bake
Cheesy Baked Orzo is a delicious pasta bake with creamy sauce, crusty cheese, and a hint of garlic.
Indulge in the creamy, cheesy goodness of this Cheesy Baked Orzo. The combination of Parmesan and mozzarella cheeses creates a crispy cheese crust on top, while the tender orzo pasta is coated in a rich and flavorful sauce.
Serve this as a main dish alongside a green salad, or as a side dish to accompany your favorite protein.
What is Orzo?
- Orzo is a type of pasta that looks like fat rice. It is made from durum wheat and has a firm texture and a slightly nutty flavor.
- Orzo is commonly used in Mediterranean and Middle Eastern cuisines in dishes like salads, soups, and pilafs.
- When cooked, orzo keeps its shape and has a tender, slightly chewy texture. It's versatile and will absorb flavors well.
Can I Add Veggies to This Recipe?
Yes you can. This recipe is versatile, so you can add vegetables like peas or spinach, zucchini, and more.
Can Meat be Added?
• Yes. This would be the perfect recipe to add a shredded rotisserie chicken to.
• You might also consider adding leftover turkey meat, cooked sausage, or other cooked ground meat.
Slow Cooker Chili Mac
Instant Pot Creamy Italian Chicken Breasts
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Air Fryer Chicken Wings
Storage
• Let it cool completely.
• Cover tightly and refrigerate for 3-4 days.
• Reheat individual portions in the microwave or reheat the whole dish in the oven until heated through.
• I don't recommend freezing this orzo pasta dish.
If you make this cheesy pasta bake let me know! You can leave a comment with a star rating below.
- 1 cup Orzo uncooked
- 1 Tbsp Olive Oil
- 2 Tbsp Butter
- 1 Small Sweet Onion finely diced
- Pinch Salt
- Pinch Pepper
- 2 Cloves Garlic pressed or finely minced
- 3 Tbsp Flour
- 1 ¾ cups Chicken Stock
- ½ cup Heavy Cream or half and half
- 2 cups Parmesan Cheese grated or shredded, and divided
- 1 cup Mozzarella Cheese shredded
- 1 Tbsp Green Onion chopped, for garnish
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Cook the orzo in salted water according to package directions, usually 9 minutes, until al dente. Drain.
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While pasta water is heating up you can begin the sauce.
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Heat a frying pan to medium heat.
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Add olive oil and butter.
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Add the onion and stir.
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Add salt & pepper.
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Cook until tender and translucent, stirring occasionally.
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Stir in the garlic.
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Whisk in the flour and cook for a couple of minutes, stirring constantly. This will make a paste.
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Very slowly at first, start pouring in some of the chicken stock, while whisking constantly. Gradually add the entire 2 cups. This helps prevent lumps from forming. Using a flat whisk helps a lot!
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Increase heat to Medium High, while still whisking constantly. Don’t let it stick to the bottom! Mixture will thicken as it gets hotter and starts to simmer.
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Cook until it gets about as thick as a loose gravy (it won’t be really thick).
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Whisk in the half and half.
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Turn off the burner and move the pan off of the heat.
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Taste and adjust seasoning to taste. Remember, the parmesan you'll be adding is a bit salty, so keep that in mind!
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Stir in 1 cup of the parmesan cheese.
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Pour the cooked & drained orzo into the sauce and stir until incorporated.
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Transfer to a sprayed 8” x 8” baking dish.
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Mix the remaining ½ cup of parmesan and the 1 cup of mozzarella cheese together and sprinkle over the orzo mixture. Cover the entire surface.
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Bake, uncovered, in a 375 degree oven for 30 minutes, or until browned and bubbly.
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Garnish with chopped green onion.
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