Sun Dried Tomato and Herbed Cheesed Baked Orzo
Elevate your comfort food game with this Sun-Dried Tomato and Herbed Cheese Baked Orzo, a masterful blend of creamy textures and bold, Mediterranean-inspired flavors. This recipe features tender orzo pasta coated in a luscious cream cheese and broth-based sauce, enriched with fragrant garlic, chopped sun-dried tomatoes, and a medley of fresh basil and parsley. Topped with a gooey layer of mozzarella and Parmesan cheese and finished with buttery, golden panko breadcrumbs, this baked dish delivers both crunch and melt-in-your-mouth indulgence. Perfect for cozy weeknight dinners or as a show-stopping side dish at gatherings, this baked orzo is a crowd-pleaser ready in just under an hour. Keywords: baked orzo, sun-dried tomato pasta, herbed cheese dish, Mediterranean comfort food.
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Recipe Information
Ingredients
- 2 cups orzo pasta
- 1 cup sun-dried tomatoes (packed in oil)
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 3 cups chicken or vegetable broth
- 4 ounces cream cheese (softened)
- 1 tablespoon fresh basil leaves, chopped
- 1 tablespoon fresh parsley, chopped
- 1 cup Parmesan cheese, grated
- 1.5 cups shredded mozzarella cheese
- 0.5 cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon red pepper flakes (optional for heat)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the orzo until al dente, according to package instructions. Drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Dice the sun-dried tomatoes (if not already pre-chopped) and add them to the skillet. Stir for 1-2 minutes to release their flavors.
Pour the chicken or vegetable broth into the skillet and bring to a simmer.
Stir in the softened cream cheese, whisking until smooth and fully incorporated into the broth.
Add the cooked orzo to the skillet, stirring to coat the pasta evenly in the creamy sauce.
Stir in the fresh basil, parsley, half of the mozzarella cheese (3/4 cup), Parmesan cheese, salt, black pepper, and red pepper flakes (if using). Mix well.
Transfer the orzo mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the panko breadcrumbs and melted butter.
Sprinkle the remaining shredded mozzarella cheese (3/4 cup) over the orzo, then top with the buttery breadcrumbs.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let the dish cool for 5 minutes before serving.
Garnish with additional chopped basil or parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1530 mg | 67% | |
| Total Carbohydrate | 67.0 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 7.1 g | ||
| Protein | 25.7 g | 51% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 560 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
