Best Cheesy Orzo Recipes

CHEESY ORZO

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.

CHEESY BAKED ORZO WITH MARINARA

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 CHICKEN & BROCCOLI ORZO

Steps:

• Cook orzo according to package directions. Meanwhile, heat broccoli with cheese sauce according to package directions., In a large skillet, heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no longer pink and onion is tender. Drain orzo. Stir orzo and broccoli with cheese sauce into skillet; heat through.

CHEESY ORZO

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
• Bring chicken broth to a boil in a pot; stir in orzo. Cook until almost tender, about 7 minutes. Pour orzo and broth into a bowl.
• Heat butter in a skillet over medium heat; cook and stir onion and mushrooms in the melted butter until softened, about 7 minutes. Pour in Marsala wine and simmer until liquid is reduced by half, 5 to 10 minutes. Stir mushroom mixture into orzo.
• Stir peas, cream, fontina cheese, mozzarella cheese, salt, and pepper into orzo-mushroom mixture. Transfer to the prepared baking dish.
• Mix bread crumbs, Parmesan cheese, and thyme together in a bowl; sprinkle over orzo-mushroom mixture.
• Bake in the preheated oven until cheese is melted and breadcrumbs are lightly browned, about 25 minutes.

CHEESY CHORIZO AND ORZO-STUFFED ACORN SQUASH

Steps:

• 1) Preheat the oven to 400 F 2) place halved squash cut-side down in a baking dish and add 3/4 c. water. Cover tightly with foil and bake until fork-tender( about 35 min.) 3) Bring the chicken broth to a boil in a med pot and add the orzo. Cover and reduce to a simmer for about 15-20 min, the pasta should be al dente, and will have absorbed some of the broth) 4) Cook up the chorizo in a pan until done.(Crumble it as it cooks) 5) When the pasta is done add the milk and bring to a simmer. Once hot, stir in the cheeses, reserving some to sprinkle on top. 6) Stir the cooked chorizo into the orzo 7) When the squash is tender, remove form the oven and drain the remaining water. Turn the squash so the cut side is facing up. Drizzle with a little olive oil and season with salt and pepper. 8) Divide the orzo mixture between the 4 squash halves and sprinkle each with the reserved cheese. 9)Bake uncovered for about 25 minutes or until cheese on top is slightly brown

CHICKEN ORZO DINNER WITH CHEESY ROASTED ZUCCHINI AND TOMATOES RECIPE

Steps:

• 1 Wash and dry all produce. Preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Slice zucchini into ¼-inch-thick rounds. Cut tomato into wedges. Toss zucchini and tomato with 1 TBSP olive oil and half the Italian seasoning on a baking sheet. Season with salt and pepper. 2 Roast veggies until just shy of tender, about 10 minutes (we'll be adding more items to the sheet later). Once water is boiling, add half the orzo to pot (save the rest for another use). Cook, stirring occasionally, until al dente, 9-11 minutes. Drain, then return to pot. 3 With your hand on top of one chicken breast, cut ¾ of the way, parallel to cutting board, stopping before you slice through completely. Open it up and season all over with salt, pepper, and remaining Italian seasoning. Repeat with other chicken breast. 4 Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until no longer pink in center, 3-4 minutes per side. Remove from pan and set aside on a plate. Meanwhile, chop mozzarella into ½-inch cubes. Halve lemon. Roughly chop parsley 5 Once veggies have roasted 10 minutes, remove baking sheet from oven. Heat broiler to high or increase oven to 500 degrees. Sprinkle veggies with panko, mozzarella, and Parmesan. Broil (or bake) until panko is golden brown, cheese is melted, and veggies are tender, 3-5 minutes. 6 Add juice from one lemon half and half the parsley to pot with orzo and toss to combine. Season to taste with salt and pepper. Divide orzo between plates. Top with veggies and chicken. Drizzle with any chicken juices from plate and a squeeze of remaining lemon half. Garnish with remaining parsley.

CHEESY CHICKEN AND BROCCOLI ORZO RECIPE

Steps:

• cook orzo according to package cook broccoli and cheese sauce according to package In a large skillet heat butter over medium heat. Add chicken, onion, salt and pepper; cook and stir 6-8 minutes or until chicken is no linger pink and onion is tender. Drain orzo, stir orzo and broccoli with cheese sauce into skillet; heat through

CHEESY BROCCOLI ORZO RECIPE - (4.4/5)

Steps:

• Add orzo to a large pot of salted boiling water. Cook for 3 minutes then add chopped broccoli and cook for 2 more minutes, or until orzo is tender. Drain well (broccoli florets are notorious for holding onto water) then return to the pot. Add cheeses, butter, and 1/4 cup milk then stir well and add more milk if needed. Season with salt to taste.

CHEESY ORZO PILAF

Steps:

• In large saucepan, melt butter over medium heat.
• Add onion and garlic; cook and stir until crisp-tender, about 6-7 minutes.
• Add in sweet red peppers and just warm throughout.
• Add orzo; cook and stir until pasta is slightly toasted, about 5 minutes.
• Stir in broth, water, salt, and pepper & bring to a simmer.
• Reduce heat to low, cover saucepan, and cook until pasta is al dente, about 11-16 minutes.
• Add peas to saucepan, cover again, and remove from heat.
• Let stand 5 minutes.
• Add cheese and parsley; stir in gently with a fork and serve pilaf immediately.

CHEESY ORZO

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.

CHEESY BAKED ORZO WITH BACON & PEAS RECIPE - (4.1/5)

Steps:

• Heat oven to 400 degrees. Heat a large skillet over medium heat. Add bacon; cook 8 minutes, until crispy. Remove to a plate with a slotted spoon. Pour off all but 3 tablespoons of the bacon fat. Stir in garlic; cook 1 minute. Whisk in flour; cook 1 minute. Whisk in milk, bring to a simmer and cook 5 minutes. Stir in Gruyere, salt and pepper until smooth. Set aside. Meanwhile, bring a large pot of salted water to a boil. Add orzo; cook 2 minutes less than package directions. Drain. Stir into sauce with peas and cooked bacon. Transfer orzo to a 2-quart baking dish. Top with Parmesan. Bake at 400 degrees for 20 minutes, until bubbling and lightly browned.

CHEESY ORZO

Steps:

• Preheat an 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 to boiling.
• Cover pot and reduce heat to simmer.
• Cook 15 minutes, stirring occasionally, or until liquid is absorbed and orzo is tender.
• Remove lid and stir in cheese.
• Add salt and pepper to taste.

CHEESY ENCHILADA ORZO

Steps:

• In a large skillet, cook peppers and corn over medium-high heat until they start to soften.
• Add in vegetable stock andorzo, cover, and cook for 20 minutes. Stir occasionally.
• Uncover, add in cream cheese, black beans, enchilada sauce, cheddar cheese, and green chilies. Cook for an additional 10 minutes.
• Serve with sour cream, tomatoes, cilantro, and a lime.
• Remove from pot and serve.

ONE POT CHEESY TACO ORZO

Steps:

• Add the ground beef to a large skillet and brown it over medium-high heat until it's no longer pink, breaking it up as you go along.
• Add the chopped onion and garlic to the skillet and let it cook for about a minute, then add the chopped bell pepper. Stir everything together and cook for about 3 minutes until the onion is translucent and the pepper is tender.
• Add the dry orzo to the skillet and turn the heat down to medium low. Stir in the taco skillet sauce and the chicken broth, season with salt and pepper then add the hot sauce. Cook for about 10 to 12 minutes or until all of the liquid is absorbed, stirring occasionally.
• Stir in the cheese and remove from heat.
• Top with tomatoes, olives, green onions and fresh cilantro before serving.