Description
Cheesy Baked Orzo with Veggie Meatballs
Comfort food doesn’t get much better than this one-pan cheesy baked orzo! Packed with wholesome ingredients and topped with golden, melty mozzarella, this dish is a perfect blend of hearty flavors and simple preparation. In just 30 minutes, you can create this satisfying vegetarian meal that’s sure to become a favorite!
2 tbsp butter
2 garlic cloves, minced
7-8 plum tomatoes, chopped
1 tsp salt
1 tsp black pepper
1 tsp Italian seasoning
1 tsp dried basil
1 carton passata (400g)
200g orzo
50g cheddar cheese
40g mozzarella
8-9 veggie meatballs
60ml veggie stock (optional)
Directions:
1. Preheat oven to 180°C (350°F).
2. In a skillet, heat butter, sauté garlic.
3. Add tomatoes, seasonings; cook 2 mins.
4. Mix in passata, orzo, cheddar, and stock.
5. Top with meatballs, mozzarella, and bake 20-25 mins.
Prep Time: 5 mins
Kcal: 520
Step-by-Step Guide
Follow these detailed instructions for perfect results every time.
- Preheat and Prep: Preheat your oven to 180°C (350°F). Chop the plum tomatoes and mince the garlic.
- Sauté Aromatics: In a large, oven-safe skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
- Cook Tomatoes: Add the chopped tomatoes, salt, pepper, Italian seasoning, and dried basil to the skillet. Cook for 2-3 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
- Combine Base: Stir in the entire carton of passata. Then, add the dry orzo and grated cheddar cheese. If the mixture looks very thick, add the optional vegetable stock to help the orzo cook. Stir everything until well combined.
- Add Toppings: Gently place the veggie meatballs on top of the orzo mixture, pressing them in slightly. Evenly sprinkle the shredded mozzarella cheese over everything.
- Bake: Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the orzo is tender, the sauce is bubbly, and the mozzarella is golden brown.
- Rest and Serve: Remove from the oven and let the dish rest for 5 minutes before serving. This allows the sauce to thicken slightly.
Serving Suggestions
This hearty dish is a meal in itself, but it pairs beautifully with a simple side salad dressed with a light vinaigrette to cut through the richness. For a touch of freshness, garnish with chopped basil or parsley. Crusty garlic bread is perfect for soaking up any extra sauce.
How-to Summary
Sauté garlic in butter, add tomatoes and seasonings. Mix in passata, dry orzo, and cheddar. Top with meatballs and mozzarella. Bake at 180°C (350°F) for 20-25 minutes until golden and bubbly.
Frequently Asked Questions
Can I use a different pasta? Yes, but orzo’s small rice-like shape is ideal for one-pan baking. Small pastas like ditalini work. Larger shapes may require more liquid and longer baking.
My orzo is still hard after baking. What happened? This usually means there wasn’t enough liquid. Next time, ensure you add the veggie stock. You can also cover the skillet with foil for the first 15 minutes of baking to trap steam.
Can I make this ahead of time? You can assemble the dish (through step 5) up to a day in advance, cover, and refrigerate. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of passata? Crushed canned tomatoes or a simple marinara sauce are excellent substitutes. Avoid overly chunky sauces for even cooking.
Are the veggie meatballs pre-cooked? Most store-bought veggie meatballs are pre-cooked. They will heat through perfectly during baking. If using homemade uncooked meatballs, pre-cook them before adding to the dish.
Common Mistakes to Avoid
- Not Using an Oven-Safe Skillet: Ensure your skillet is oven-safe to avoid transferring the mixture to a baking dish.
- Overcrowding the Pan: Use a skillet large enough so the orzo layer isn’t too deep, ensuring even cooking.
- Skipping the Rest Time: Serving immediately will result in a very loose, soupy consistency. Letting it rest is crucial.
- Using Fresh Mozzarella: For best browning, use low-moisture, pre-shredded or block mozzarella, not fresh mozzarella packed in water.
Conclusion
This cheesy baked orzo with veggie meatballs is the ultimate vegetarian comfort food, delivering maximum flavor with minimal effort and cleanup. Its perfect combination of tender pasta, rich tomato sauce, and melted cheese makes it a guaranteed crowd-pleaser for busy weeknights or casual dinners. Master the simple steps, avoid the common pitfalls, and you’ll have a delicious, satisfying one-pan meal ready in no time.