Italian Sausage Orzo Oven Bake Recipes

BAKED ITALIAN SAUSAGE

Steps:

• Rinse and cut cherry tomatoes in halves. Rinse and cut bell pepper in strips, then cut into 1 inch bite size chunks. Arrange in a single layer on the parchment paper lined baking sheet.
• Drizzle olive oil then sprinkle Italian seasoning over the vegetables. Toss to coat.
• Preheat your oven to 400 degrees F (205 degrees C) and line a baking sheet with parchment paper (or aluminum foil).
• Place sausages on the baking sheet (with or without cherry tomatoes and peppers) in a single layer, and so that sausages are not touching each other.
• Bake in the center rack at the middle of the oven for 20-25 minutes or until the internal temperature reaches 160 degrees F.
• Remove from the oven and serve immediately.

EASY BAKED ITALIAN SAUSAGES RECIPE

Steps:

• Preheat the oven to 400F. Line a baking sheet with foil or parchment paper.
• Put the sausages on a baking sheet in a single layer, so they are not touching.
• Put Italian sausage in the oven and bake for 25 minutes.

ITALIAN SAUSAGE ORZO

Steps:

• In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid., In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.

ITALIAN SAUSAGE AND ORZO SOUP

Steps:

• Heat a large stockpot over medium-high heat. Add the ground sausage and sauté until browned and cooked through, stirring and crumbling with a wooden spoon as it cooks. Use a slotted spoon to transfer the cooked meat to a clean plate and set it aside, reserving 1 tablespoon of grease in the pot. (If there is more grease in the pot, discard it. If there is no grease remaining, add 1 tablespoon of olive oil to the stockpot.)
• Add the onion, carrots and celery and stir to combine. Sauté for 6-7 minutes, stirring occasionally, until the onions are softened and translucent. Add the garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring occasionally.
• Add the diced tomatoes, stock, Italian seasoning and cooked sausage and stir to combine. Continue cooking until the broth reaches a simmer, then reduce heat to medium-low to maintain the simmer.
• Stir in the orzo until combined. Cover the pot with a lid and continue simmering the soup, stirring occasionally so that the orzo doesn't stick to the bottom of the pot, until the orzo is al dente.
• Stir the spinach into the soup. Taste and season with salt and black pepper, as needed. (Feel free to also add in extra Italian seasoning, if you would like.)
• Serve immediately, garnished with your favorite toppings.

ITALIAN SAUSAGE ORZO OVEN BAKE

Steps:

• 1. ** Preheat Oven to 400 deg. F. ** Place Italian sausages, onions and bell pepper in a shallow 9x13" or so oven baking dish. Drizzle with little bit of olive oil.
• 2. ** Bake for one hour. Remove from oven and drain off any fat. ** Drain canned tomatoes, saving juice ** Mix together chicken, beef, or veggie broth plus juice from tomatoes to equal 3 cups ** Add drained tomatoes, 3 cups broth/tomato mixture, garlic powder and Italian seasoning. Stir and scrape to release any browned bits on bottom of pan.
• 3. ** Bake mixture about 15 min. until broth/tomato "juice" boils ** Add orzo to pan, stir to blend and incorporate orzo well into the hot liquid in pan. ** Cover pan tightly with foil. Bake about 20 additional minutes until liquid is absorbed and orzo is tender. ** Remove from oven, uncover. Sprinkle top with shredded cheese. Bake for 2 minutes more, uncovered, until cheese melts.