The Best Baked Orzo Recipe You'll Ever Try!

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat while maintaining creaminess.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

Heat 1 cup of extra virgin olive oil in a large skillet over medium heat.

Add 1 cup of finely diced onion to the skillet and sauté for about 5 minutes until translucent.

Add 1 teaspoon of black pepper to the oil and onion mixture, allowing it to infuse.

Puree 4 cans of plum tomatoes in a blender until smooth, about 15 seconds.

Once the onions are golden brown, add minced garlic and sauté until fragrant.

Add the pureed tomatoes to the skillet with the onions and garlic.

Stir in 4 teaspoons of salt and 1 tablespoon of grated Reggiano parmesan cheese; mix well.

Add 6 fresh basil leaves to the sauce and let it cook on medium heat for about 1 hour, stirring frequently to prevent burning.

Cook 1 pound of imported orzo in boiling water until al dente, then drain.

In a baking dish, spread some tomato sauce on the bottom.

Combine the cooked orzo with the remaining tomato sauce and 1 pound of diced whole milk low moisture mozzarella cheese; mix well.

Pour the orzo mixture into the baking dish, spreading it evenly.

Cover the dish with aluminum foil and bake in the oven for 30-45 minutes.

Remove the foil and let it bake for an additional 10-15 minutes until the cheese is bubbly and golden.

Garnish with parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens