Tuscan Orzo Bake | Emma Claire's Kitchen

Emma Claire's Kitchen

Name: Tuscan Orzo Bake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: Morton Lite Salt; California Sun Dry Julienne Cut Sun-Dried Tomatoes; Produce Spinach; O Organics Cheese, Organic, Shredded, Parmesan; Boursin Cheese, Gournay, Basil & Chive; EVOO; Kitchen Basics Unsalted Vegetable Stock; Little Bear Curly Parsley; Boston Market Meat Lovers Meatball; Organic Potted Oregano; El Guapo Garlic Powder; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; O Organics Basil

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Tuscan Orzo Bake

Serves 415 mins prep35 mins cook

Creamy, cozy, and simple! This orzo bake is everything I want on a chilly night. Save this one for your next comfort dinner!

0 servings

What you need

tsp table salt

California Sun Dry Julienne Cut Sun-Dried Tomatoes

cup sundried tomatoes

cup fresh spinach

O Organics Cheese, Organic, Shredded, Parmesan

cup parmesan cheese

boursin cheese

tbsp EVOO

cup vegetable stock

tsp parsley

lb meatball

tsp oregano

tsp garlic powder

McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

tsp pepper

tsp basil

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Instructions

1. Preheat oven to 375.
2. In a large oven-safe skillet baking dish, add the orzo pasta.
3. Nestle the Boursin cheese into the center then add the rest of the ingredients except the spinach & meatballs.
4. Cover tightly with foil, and bake for 25 minutes until the orzo is tender.
5. Remove foil, stir in spinach and cooked meatballs, then bake uncovered for another 5-10 minutes.
6. Sprinkle with Parmesan and enjoy!

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