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Creamy Tuscan Sausage Orzo Bake

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A cozy, creamy, and savory orzo bake featuring Italian sausage, sun-dried tomatoes, and fresh spinach, perfect for easy weeknight dinners.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 1 ½ cups orzo pasta, uncooked
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, minced
  • ½ cup sun-dried tomatoes, chopped (packed in oil)
  • 4 cups fresh spinach, roughly chopped
  • 1 cup small-curd cottage cheese
  • ¾ cup Parmesan cheese, grated
  • 1 cup heavy cream
  • 2 cups chicken broth, preferably low sodium
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
  • Salt and pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish lightly with olive oil or cooking spray.
  2. Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a wooden spoon. Cook for about 6-8 minutes until browned and cooked through. Remove sausage with a slotted spoon and set aside, leaving the drippings in the pan.
  3. In the same pan, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant but not burnt.
  4. Add uncooked orzo directly to the skillet and stir to coat in the sausage drippings and tomato mixture. Pour in 1 cup chicken broth and bring to a simmer. Cook for about 7 minutes, stirring frequently, until the orzo is just al dente and has absorbed most of the liquid.
  5. In a bowl, combine cottage cheese, Parmesan cheese, heavy cream, dried Italian herbs, salt, and pepper. Whisk until smooth.
  6. Return the cooked sausage to the skillet with orzo. Add chopped fresh spinach and pour the creamy sauce over everything. Stir gently until spinach wilts slightly and ingredients are well mixed.
  7. Pour the entire mixture into your prepared baking dish, spreading evenly.
  8. Bake uncovered for 15-20 minutes, until the top is golden and bubbly.
  9. Remove from oven and let sit for 5 minutes before serving.

Notes

Do not overcook the orzo on the stove; it should be al dente before baking to avoid mushiness. Use fresh garlic for best flavor. Let the dish rest 5 minutes after baking to thicken the sauce. Add extra broth if sauce is too thick before baking. For gluten-free, substitute orzo with almond flour or gluten-free pasta. For dairy-free, use coconut cream and dairy-free cheese alternatives.

Nutrition

Keywords: Tuscan, sausage, orzo, creamy, bake, easy dinner, weeknight meal, comfort food

Find it online: https://forkmila.com/creamy-tuscan-sausage-orzo-bake-easy-cozy-weeknight-dinner-recipe/