Cheesy Baked Orzo With Marinara Recipes

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CHEESY BAKED ORZO WITH MARINARA



Cheesy Baked Orzo With Marinara image

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

Kosher salt and black pepper
1 cup orzo
1 tablespoon olive oil
2 teaspoons minced garlic (about 2 cloves)
1/4 teaspoon red-pepper flakes
5 ounces fresh baby spinach (about 7 cups)
1 (24- to 25-ounce) jar marinara sauce
1/2 cup chopped fresh basil leaves, plus torn or sliced basil for serving
1 cup shredded low-moisture mozzarella cheese (about 4 ounces)
1/3 cup grated Parmesan cheese

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 ORZO



Cheesy Orzo image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1/2 small onion, chopped
2 cloves garlic, chopped
2 cans (14 ounces) chicken or vegetable broth or stock
2 cups orzo pasta (enriched rice may be substituted)
1/2 cup grated Parmigiano or Romano
Salt and freshly ground black pepper

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 FONTINA AND PEAS



Baked Orzo with Fontina and Peas image

Provided by Giada De Laurentiis

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 15

4 cups chicken broth
1 pound orzo pasta
3 tablespoons butter, plus more to grease the baking dish
1 onion, chopped
8 ounces mushrooms, sliced
1 cup Marsala wine
1/2 cup heavy cream
4 ounces shredded fontina cheese (about 1 cup)
4 ounces diced fresh mozzarella cheese (about 1 cup)
1 cup frozen peas, thawed
1/2 teaspoon salt
1/2 teaspoons freshly ground black pepper
1/2 cup bread crumbs
1/4 cup grated Parmesan
1 teaspoon dried thyme

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 AND PARMESAN CHEESE



Baked Orzo and Parmesan Cheese image

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

2 tablespoons butter or 2 tablespoons margarine
6 green onions, sliced
2 cloves garlic, minced
1 cup orzo pasta
2 1/4 cups chicken broth or 2 1/4 cups water
salt and pepper
1/2 cup fresh grated parmesan cheese
1/4 cup chopped fresh parsley

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.

CHEESY BAKED ORZO



Cheesy Baked Orzo image

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

1 pint heavy whipping cream
1-2 garlic cloves (grated)
1 1/2 cups shredded Parmesan cheese
1 lb orzo uncooked
1 cup shredded mozzarella cheese
Salt to taste

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 BREAD WITH MARINARA



Cheesy Bread With Marinara image

Soft, pillowy bread stuffed with melty mozzarella and dipped in a marinara sauce makes for an easy, crowd-pleasing appetizer or side dish. Here, store-bought sauce is doctored up with a few pantry staples, including dried oregano, garlic and red-pepper flakes, but you can use homemade sauce, too. Slice the bread or let everyone tear off pieces, like they would a fresh baguette, for a more spontaneous, cheese-pull moment. To round out the spread with something green, roast broccolini, broccoli or kale on a sheet pan in the oven as the bread cooks, then dip alongside. For a crunchier exterior, unwrap the bread and cook uncovered for the last 5 minutes.

Provided by Yasmin Fahr

Categories     finger foods, appetizer, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 Italian loaf or rustic baguette
5 tablespoons olive oil
1/2 pound mozzarella, thinly sliced
Kosher salt and black pepper
3/4 teaspoon dried oregano
2 large garlic cloves, grated or minced
1/2 teaspoon red-pepper flakes
1 3/4 cups marinara sauce
1/2 teaspoon sherry vinegar (optional)
2 tablespoons grated Parmesan

Steps:

  • Heat the oven to 400 degrees. Halve the loaf lengthwise almost all the way through, leaving it attached on one side. Open it, lay it flat and brush the insides with 2 to 3 tablespoons olive oil. Tuck in the mozzarella, then sprinkle with salt and ¼ teaspoon oregano. Close, then wrap tightly with foil. Place on a sheet pan, and bake for 20 minutes.
  • Meanwhile, in a medium saucepan, heat the remaining 2 tablespoons of oil, garlic, remaining ½ teaspoon oregano and red-pepper flakes over medium-high, stirring occasionally, until fragrant, about 1 minute. Pour in the marinara sauce and adjust the heat to bring it to a gentle boil, then stir in the sherry vinegar, if using. Reduce the heat to maintain a gentle simmer, stirring occasionally, until the bread is ready, about 15 minutes more. Season to taste with salt and pepper.
  • Transfer the sauce to a bowl or serve from the pan, and top with grated Parmesan. Slice the bread, or let everyone pull the pieces apart themselves. Keep wrapped until ready to eat.

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