Roasty tomatoes, creamy parmesan orzo, and some meatballs if you want, all laced with a little bit of garlic butter. This is silky, luscious, and dangerously easy to eat. One bowl becomes two bowls becomes three… it’s so good. Plus, the whole thing gets mixed and baked all in one dish, which is the only way I want to live from here on out.
Pour everything in a pan, bake it in the oven, and be rewarded with a creamy baked orzo that is full of simple, nostalgic flavor. It has a Spaghetti-O’s vibe in the most delicious way – a little extra starchy with the baked-all-together texture, plus rocking that comforting taste of store-bought tomato soup. And with all the coziness, the addition of fresh garlic, butter, Parmesan, and fresh basil gives it the perfect amount of lift.
I actually love this meal without any meatballs at all – the first time I made it, I just had the roasty tomatoes, the creamy tomato orzo, and the parmesan, garlic, butter, and basil finishers. It was SO good, I practically ate half the pan by myself.
How To Make This Creamy Baked Orzo
Step 1: Pour Orzo Directly Into a 9×13 Pan.
Yes, directly in there!
We use DeLallo orzo – all their pasta is top-notch, imported from Italy, with the best texture. It’s bronze cut, which means each individual piece has a bit more texture that can hold onto all that saucy goodness.
Step 2: Add Stuff Right in There.
This is the beauty of this recipe. Just pour it all in! We’re adding:
- Chicken or vegetable broth
- Tomato soup
- Halved cherry tomatoes
- Meatballs if you want
Step 3: Mix and Bake.
Give it a little stir and transfer that guy to the oven. Everything will happen right in the pan!
Step 4: Add Your “Finishers” for Flavor and Beauty.
All is fair game! I like to add:
- Fresh grated garlic
- Butter
- Parmesan
- Fresh basil
