Sausage and Cheese Baked Orzo
with roasted broccoli

Name: Sausage and Cheese Baked Orzo
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 12 oz Broccoli, florets; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 2 tsp Lemon juice; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 8 oz Sausage, Italian and raw; 3 Tbsp Tomato paste; 2 tsp Thyme leaves; 2 tsp Oregano, dried; 1 1/2 cups Pasta, uncooked orzo; 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g); 1 1/2 cups Stock, any type; 4 oz Cheese, shredded mozzarella

Active: 25 min Total: 45 min

Original GF Paleo Vegetarian

Baked orzo is a fun (and easy) dish because it all comes together in one pan. No need to drain the pasta - its natural starches create a thick, rich, tomato and meat sauce as the pasta cooks. This meal was last featured in 2019, but we increased the amount of stock and the recommended cooking time in response to community members' feedback.

Ingredients

Metric

Servings:

Oven Roasted Broccoli:

Broccoli - 12 oz , florets
Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Lemon juice - 2 tsp

Sausage and Cheese Baked Orzo:

Garlic - 2 cloves , chopped
Oil, cooking - 1 Tbsp
Sausage, Italian and raw - 8 oz
Tomato paste - 3 Tbsp
Thyme leaves - 2 tsp
Oregano, dried - 2 tsp
Pasta, uncooked orzo - 1 1/2 cups
Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
Stock, any type - 1 1/2 cups
Cheese, shredded mozzarella - 4 oz

Prep

Broccoli / Garlic (for pasta and broccoli) - (If prepping right before cooking, get oven heating first.) Prep as directed. Store separately. (Can be done up to 5 days ahead)

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Make

Heat oven to 400F / 204C degrees.
Toss broccoli and garlic with oil (portions for broccoli) and season with some salt and pepper. Spread out on a sheet pan.
Roast broccoli until tender and starting to brown in spots, shaking the pan halfway through cooking, ~25 minutes.
While broccoli roasts, heat a Dutch oven over medium-high heat. Add oil (portion for pasta) and sausage. Cook sausage, breaking it apart with a spoon, until starting to brown, 5 to 7 minutes. Drain off any excess oil.
Stir in tomato paste, garlic (portion for pasta), thyme leaves, and dried oregano. Saute for 1 minute.
Add pasta, tomatoes (including liquid), and stock, scraping up any brown bits on the bottom of the pan. Bring to a simmer.
Top pasta with cheese and cover with a lid. Transfer to oven. Bake, covered, until pasta is tender, 18 to 20 minutes.
When broccoli is finished, squeeze lemon juice over top.
Serve pasta with broccoli on the side. (If you have some parsley leftover from earlier in the week, you can sprinkle some on top of the pasta.) Enjoy!

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