Creamy Baked Orzo With Meatballs Recipe

In This Post: Everything You Need For Creamy Baked Orzo

Lindsay’s Notes

This is the definition of a weeknight hero! It’s comforting, cozy, and ridiculously easy to make. 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. But if you are looking to add some protein, meatballs are a good choice – and my first recommendation, of course, would be the baked chicken meatballs. I’ve also had good luck with just throwing a bag of store bough frozen meatballs right in there, although you might not even need the whole bag – usually half a bag, or a few meatballs per person, is good enough for us.

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.