Description
Chewy little pasta bites with a nostalgic-feeling tomato base and bits of garlic butter peeking through. Parm sprinkle, basil leaves, and you’re good to go!
Ingredients
Units
Scale
- 16 ounces DeLallo orzo
- 3 cups vegetable or chicken broth
- 2 cups ready-to-serve tomato soup (like this one)
- 2–3 cups premade chicken meatballs (store-bought frozen or homemade)
- 1 pint cherry tomatoes, halved
- 1/2 cup Parmesan cheese
- 1 clove garlic
- 2 tablespoons butter
- fresh basil for topping
- DeLallo Private Reserve Olive Oil for topping
Instructions
- Preheat the oven to 425 degrees. Pour the orzo, vegetable broth, tomato soup, meatballs, and tomatoes into a 9×13 baking dish. Stir to get everything coated and combined.
- Bake for 25 minutes. Give it a little stir and check the texture. If needed, bake for another 10 minutes to let the orzo finish absorbing the liquid. Fluff up the orzo with a fork and stir in any remaining liquid that might be bubbling around the edges. This will gently break down the tomatoes and release some of their juices as well. (As the orzo sits, it will continue to absorb liquid so add more tomato soup or broth as desired.)
- Add the Parmesan, garlic, and butter; stir to melt it in. Top with fresh basil leaves, olive oil, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Pasta
- Method: Bake
- Cuisine: Italian
Keywords: baked orzo, orzo recipe, orzo and meatballs
