Baked Mozzarella Orzo Recipe

I know I don’t post a lot of recipes – only a few, but this Baked Mozzarella Orzo is a recipe that is so good I wanted to share it with you. If you love pasta, mozzarella, and tomatoes you will like this – the addition of chicken broth is what makes it a bit different from a basic pasta and cheese recipe.

I make Baked Mozzarella Orzo whenever I am asked to bring something to a family gathering or party.

It is a request from all and has become an all-around favorite of family and friends. It serves 12 so you may have yummy leftovers all week long. I think it tastes even better, the next day, warmed up in the microwave.

I found the recipe in a Gourmet magazine cookbook back in the 80’s. The original recipe called for 1/2 pound of Kalamata or black olives. To keep it kid friendly – I have never added the olives. For olive lovers out there – it would probably add that kick that olives give to a dish. You either love it or not – the option is yours.

Baked-Mozzarella-Orzo-Recipe-right-out-of-the-oven

The recipe is easy to make and does not require every pot in the house – making it my kind of recipe.

Baked-Mozzarella-Orzo-Recipe-Ingredients

The ingredient list is all basic pantry staples. I recommend using College Inn brand chicken broth. It gives the dish a much better flavor.

Baked Mozzarella Orzo

This is a family favorite that is also a crowd pleaser to take to pot luck parties. It is an upscale or grown-up version of basic macaroni and cheese. It can be made ahead and reheated before serving. Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins

Course: DinnerCuisine: ItalianKeyword: mozzarella, orzo, pasta, pot luck party
Servings: 12 servings
Calories: 289kcal

Ingredients

1 pound orzo uncooked
1-1/2 cups chopped yellow onion
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups chopped celery
2 tablespoons all-purpose flour
1 cup College Inn chicken broth
35 ounce can plum tomatoes
1 teaspoon dried basil, crumbled
1/4 teaspoon cayenne, or to taste
3/4 pound shredded mozzarella I add more mozzarella, up to 2 cups to get the top extra crusty

Instructions

In a pot of boiling salted water, boil the orzo until it is al dente, drain it well in a colander.
In a large heavy skillet, cook the onion in the oil and the butter over moderately low heat, stirring, until it is softened, add the celery and cook the mixture, stirring for 5 minutes.
Stir in the flour, cook the mixture, stirring for 3 minutes, and then stir in the broth, the tomatoes, chopping them up with a spoon, the basil, and the cayenne.
Simmer the mixture, stirring, for 5 minutes, stir in the cooked orzo, 1/2 pound of the mozzarella and salt to taste, and transfer the mixture to a shallow 2-quart baking dish.
Add remaining mozzarella over the top of the orzo.
Bake the orzo in the middle of a preheated 400 degree oven for 30 minutes or until heated through and slightly browned and crisp on top.