Creamy Baked Orzo with Meatballs

This recipe is sponsored by DeLallo.

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Roasty tomatoes, creamy parmesan orzo, and some meatballs if you want, all laced with a little bit of garlic butter. This is silky, luscious, and dangerously easy to eat. One bowl becomes two bowls becomes three… it’s so good. Plus, the whole thing gets mixed and baked all in one dish, which is the only way I want to live from here on out.

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In This Post: Everything You Need For Creamy Baked Orzo

• Take Me To The Baked Orzo Recipe
• Lindsay’s Notes
• How To Make This Creamy Baked Orzo
• FAQs
• Reviews

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Lindsay’s Notes

This is the definition of a weeknight hero! It’s comforting, cozy, and ridiculously easy to make.

Pour everything in a pan, bake it in the oven, and be rewarded with a creamy baked orzo that is full of simple, nostalgic flavor. It has a Spaghetti-O’s vibe in the most delicious way – a little extra starchy with the baked-all-together texture, plus rocking that comforting taste of store-bought tomato soup. And with all the coziness, the addition of fresh garlic, butter, Parmesan, and fresh basil gives it the perfect amount of lift.

I actually love this meal without any meatballs at all – the first time I made it, I just had the roasty tomatoes, the creamy tomato orzo, and the parmesan, garlic, butter, and basil finishers. It was SO good, I practically ate half the pan by myself.

But if you are looking to add some protein, meatballs are a good choice – and my first recommendation, of course, would be the baked chicken meatballs. I’ve also had good luck with just throwing a bag of store bough frozen meatballs right in there, although you might not even need the whole bag – usually half a bag, or a few meatballs per person, is good enough for us.

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How To Make This Creamy Baked Orzo

Step 1: Pour Orzo Directly Into a 9×13 Pan.

Yes, directly in there!

We use DeLallo orzo – all their pasta is top-notch, imported from Italy, with the best texture. It’s bronze cut, which means each individual piece has a bit more texture that can hold onto all that saucy goodness.

Step 2: Add Stuff Right in There.

This is the beauty of this recipe. Just pour it all in! We’re adding:

• Chicken or vegetable broth
• Tomato soup
• Halved cherry tomatoes
• Meatballs if you want

Step 3: Mix and Bake.

Give it a little stir and transfer that guy to the oven. Everything will happen right in the pan!

Step 4: Add Your “Finishers” for Flavor and Beauty.

All is fair game! I like to add:

• Fresh grated garlic
• Butter
• Parmesan
• Fresh basil

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Watch How To Make This Creamy Baked Orzo

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Creamy Baked Orzo with Meatballs

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• Author: Lindsay
• Total Time: 45 minutes
• Yield: 6-8 servings

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Description

Chewy little pasta bites with a nostalgic-feeling tomato base and bits of garlic butter peeking through. Parm sprinkle, basil leaves, and you’re good to go!

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Ingredients

Units

• 16 ounces DeLallo orzo
• 3 cups vegetable or chicken broth
• 2 cups tomato soup
• 2–3 cups premade meatballs (store-bought frozen or homemade)
• 1 pint cherry tomatoes, halved
• 1/2 cup Parmesan cheese
• 1 clove garlic
• 2 tablespoons butter
• fresh basil for topping
• DeLallo Private Reserve Olive Oil for topping

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Instructions

1. Preheat the oven to 425 degrees. Pour the orzo, vegetable broth, tomato soup, meatballs, and tomatoes into a 9×13 baking dish. Stir to get everything coated and combined.
2. Bake for 25 minutes. Check the texture; if it’s still too firm or there’s too much moisture, bake for another 5-10 minutes. Fluff up the orzo with a fork and stir in any remaining liquid that might be bubbling around the edges. This will gently break down the tomatoes and release some of their juices as well. (As the orzo sits, it will continue to absorb liquid so add more tomato soup or broth as desired.)
3. Add the Parmesan, garlic, and butter; stir to melt it in. Top with fresh basil leaves, olive oil, salt, and pepper.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Pasta
• Method: Bake
• Cuisine: Italian

Keywords: baked orzo, orzo recipe, orzo and meatballs

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Frequently Asked Questions For Creamy Baked Orzo

What can I use instead of tomato soup?

Jarred tomato sauce would be a great stand-in and give it more of a true spaghetti taste and feel.

What other protein would work well here?

Throwing a can of chickpeas in would be perfect!

Can you make this vegetarian / meatless?

Yes! The chickpea alternative would be the way to go.

How do you make this gluten-free and/or dairy-free?

Use gluten-free orzo and dairy-free butter and parmesan. You would also want to make sure that your tomato soup is a gluten-free and/or dairy-free variety.

Can you make this on the stovetop?

Yes! I would boil the orzo (cook to al dente) and then drain it off. Blister your tomatoes in a skillet until they’re bursty, add the orzo, and build a sauce with a combination of broth, tomato soup, butter, garlic, and parmesan.

3 More Pasta Recipes My Family Loves!

Creamy Kale Pasta

Spaghetti with Crispy Zucchini

Best Easy Pasta Salad

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Thanks to DeLallo for sponsoring this recipe!

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Kale Apple Salad with Crispy Shallots

I love when I find salads that I actually really look forward to eating, and this kale apple salad is that for me! It is insanely good: finely shredded kale and brussels sprouts with sweet and crunchy chopped apples, rosemary cashews, fried garlic bread cheese, dried cranberries, and golden crispy shallots all covered in a crisp apple maple dressing.

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In This Post: Everything You Need For Kale Apple Salad

• Take Me To The Recipe
• Lindsay’s Notes
• Visual Walk-Through of the Recipe
• FAQs
• Reviews

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Lindsay’s Notes

If I’m being honest, this salad started as just a vehicle for eating the garlic bread cheese from Trader Joe’s (whoops). But it has become so much more that that. This is currently my fall *anything* salad – as long as you’ve got your kale and brussels base, and some juicy apples and crispy shallots, the rest can be up to you.

Other add-ins I’ve tried:

• goat cheese
• rosemary walnut crispies (from this recipe)
• maple balsamic dressing (from this recipe)
• grilled or rotisserie chicken

My Thoughts on Cheese: Of course, the garlic bread cheese from Trader Joe’s is truly delightful and I would highly recommend it. But if you can’t get your hands on it, halloumi would be the next best thing! I like to pan fry it and add it to the salad while it’s soft and golden brown.

My Thoughts on Dressing: The Salad Girl Crisp Apple Maple dressing is delicious for fall-ish salads. And being that this is an SOS recipe and we are looking for shortcuts, this fits the bill. If you can’t find it, use any sweet, maple-leaning dressing (homemade or store-bought!) that you like! Here’s a super easy one that we make almost weekly for easy green salads and it works perfectly on this salad.

My Thoughts on Prep: HIGHLY recommend prepping some greens ahead of time, along with the shallots and nuts! Keep them in individual containers so you can toss the salad together with fresh apples and cheese for a quick power lunch or emergency dinner salad.

The mix of everything – salty, sweet, crispy, crunchy, just acidic enough – plus the fact that this is relatively wholesome and comes together super quickly? Just my favorite.

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How To Make This Kale Apple Salad

Step 1: Chop your brussels sprouts, kale, apples, and nuts.

You don’t have to, but I use a food processor for the kale and a mandoline for the brussels because I’m particular about optimal salad texture.

If you’re short on time, buy pre-shredded kale and brussels OR throw it all in the food processor like we did back here (another one of my favorite salads).

Step 2: Fry your cheese (optional).

I love the garlic bread cheese from Trader Joe’s, as I may have mentioned? I cube it up and pan-fry it for a little extra golden soft goodness.

Step 3: Fry your shallots.

Besides the apples, cashews, cheese, and greens, you’re going to definitely want an oniony element on this salad to give it some depth. You can use store-bought crispy onions, but if you have the time I highly recommend fried shallots! And I make them in the microwave! Method in the recipe below.

Step 4: Dressing and serve!

Add your dressing, toss, and have a ball.

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Kale Apple Salad with Crispy Shallots

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• Author: Lindsay
• Total Time: 20 minutes
• Yield: 4 servings

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Ingredients

Units

• 4 cups kale, chopped finely through a food processor (optional)
• 2 cups brussels sprouts, finely shredded with a mandoline
• 4 shallots, thinly sliced
• 1–2 large honeycrisp apples
• 1 cup rosemary cashews, roughly chopped (I bought the Planter’s Rosemary Sea Salt cashews from Target)
• 1 block garlic bread cheese, cubed
• Salad Girl Crisp Apple Maple dressing (or dressing of choice)

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Instructions

1. Chop stuff: Shred up your kale and brussels. You can keep these in containers in the fridge to assemble salads throughout the week! Chop your nuts and apples and set aside. (Toss the apples with a few drops of lemon juice if you don’t want them to brown.)
2. Make your shallots: Fry the shallots in a bit of oil in a skillet until golden and crispy, or fry them in the microwave using the method in the notes section.
3. Fry the bread cheese: Cube and fry the cheese in a nonstick over medium heat until golden brown and delicious.
4. Assemble: Toss kale, brussels, apples, cashews, shallots, cheese, and dressing together. Salad happiness! Enjoy!

Notes

For the microwave fried shallot method: Place sliced shallots in a small bowl and just barely cover with vegetable or canola oil (just enough to coat them – about 1/4 to 1/3 cup). Exact timing will depend on your microwave, but I cook mine on high for about 5-6 minutes, keeping a close eye on them. Once the shallots start to shrink up, I continue in 15-30 second increments. Once they are properly light golden (usually around 7 minutes total), I remove from the oil, rest on paper towels, and season with salt. These will keep at room temp in a sealed container for about a week, and the shallot-infused oil can be used in dressings or other recipes.

• Prep Time: 20 minutes

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Frequently Asked Questions For Kale Apple Salad

What can I use instead of kale?

This salad will work with any greens; however, the kale is the only one that really needs to be run through a food processor. If you choose spinach or more of a spring mix, it is delicate enough to use in the salad straight out of the package.

How can I add more protein to this salad?

We often add rotisserie chicken or grilled chicken to this salad, and it’s great! For more plant-based protein, I would add quinoa.

Is this kale apple salad vegetarian / meatless?

Yes, as written this is a vegetarian salad.

Is this kale apple salad gluten free?

Yes! This is gluten free.

Is this kale apple salad dairy free?

No – the cheese is a dairy product. For a dairy free version, omit the cheese and/or replace with another protein or roasted vegetable (roasted sweet potatoes would be perfect).

Where do you buy the Salad Girl dressing?

Here in Minnesota, I buy it at Target, Cub, and Kowalski’s.

What are the best kind of apples to use in a salad?

I like a sweet and crispy apple for my salads – ideally, honeycrisp apples, zestar, pink lady, or sweetango. Opal apples would also be great here – they’re yellow, very sweet, and don’t brown after you cut them! Here’s a full guide to all the types of apples and what they’re good for.

Three Of My Favorite Fall Recipes

Smoky Red Lentil Soup

Cinnamon Sugar Apple Cake

Millionaire Gnocchi

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Chicken Wontons in Spicy Chili Sauce

This recipe is part of our SOS Series, which is focused on easy recipes with 7 ingredients or less! I love this series because I love easy, actually good recipes – you can find the full collection here!

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Shiitake mushrooms with chicken wontons in a spicy, rich brothy-type sauce laced with sesame and chili oil. WOWZA. Big, bossy flavor, incredibly satisfying, and takes exactly 15 minutes to make!

I love this recipe!

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In This Post: Everything You Need For Chicken Wontons In Spicy Chili Sauce

• Take Me To The Recipe
• Lindsay’s Notes
• Visual Walk-Through of the Recipe
• Video
• FAQs
• Reviews

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Lindsay’s Notes

Frozen chicken wontons are a staple in our freezer, but I usually just steam or pan-fry them and serve them as a meal add-on. Which is fine, but, a little boring.

Until now!

This is my new chicken wonton method – steaming them up with with a spicy sauce that is somewhere between dipping sauce and soup broth. It’s meant to be eaten in a bowl, like a soup – kinda, but it’s so much more than just broth with wontons. It’s luscious, dippable, scoopable, slurpable, and full of umami from the shiitake mushrooms and greens (like spinach or bok choy), if you choose to add some. The sesame oil gives even more depth, and the chili oil gives a bit of heat and a pop of color.

It’s a full meal, and it’s one of my current faves.

My girls can’t handle the spiciness in the chili oil, but I just steam a few of the chicken wontons for them to eat plain or dipped in teriyaki sauce, and they love it. Meanwhile, Bjork and I have our bowls tipped up to the sky getting every last lick of that spicy broth-sauce out of the bowl. No drops left behind!

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How To Make Chicken Wontons with Spicy Sauce

Step 1: Cut Up Your Vegetables.

I like shiitake mushrooms (for flavoring the brothy goodness) and green onions (for topping). I’ve also loved the versions I’ve made with either spinach or bok choy!

Step 2: Sauté the Mushrooms and Wontons.

I usually start with the mushrooms in some sesame oil, and once they’re good to go, I add my wontons.

Step 3: Build the Sauce.

I add chicken broth, a bit of teriyaki sauce, a spoonful of chili oil, and a drizzle of sesame oil. It’s somewhere between a dipping sauce, a soup broth, and a finishing oil. It’s all three in one.

Step 4: Scoop It Into Bowls, Garnish, and Serve.

Serve it up, top with green onions and sesame seeds, and dive in.

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Watch How To Make Chicken Wontons In Spicy Chili Sauce

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Chicken Wontons in Spicy Chili Sauce

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• Author: Lindsay
• Total Time: 15 minutes
• Yield: 4 servings

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Description

Big, beautiful, bossy flavors ahead! Shiitake mushrooms and chicken wontons swim in a brothy flavor-filled sauce and get finished with a swirl of sesame oil and chili crisp on top. Yum!

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Ingredients

Units

Chicken Wontons with Spicy Sauce:

• 3 tablespoons sesame oil, divided
• 14 ounces shiitake mushrooms, sliced
• 1 clove garlic, grated
• one 24-ounce bag frozen wontons (I like the mini chicken cilantro ones from Trader Joe’s or Costco)
• 1 cup chicken broth
• 1/2 cup teriyaki sauce
• 1–2 tablespoons chili crisp

Toppings:

• green onions, sliced
• sesame seeds

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Instructions

1. Heat 1 tablespoon sesame oil in a large nonstick skillet over medium heat. Add mushrooms; sauté until softened and yummy. Add garlic for the last minute or two of sautéing. 
2. Add the frozen wontons, chicken broth, and teriyaki sauce. Simmer for 5 minutes, with a lid on, until the wontons are heated through.
3. Finish with remaining 2 tablespoons sesame oil, chili crisp, and top with sesame seeds and scallions. 

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Dish
• Method: Sauté
• Cuisine: Asian-Inspired

Keywords: chicken wontons, chicken wonton soup, wonton soup

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Frequently Asked Questions For Chicken Wontons

What brand of wontons do you use?

I like the frozen mini wontons sold at Trader Joe’s, Costco, and/or the Bibigo brand. I prefer the chicken and cilantro or chicken and vegetable ones!

What can I use instead of mushrooms?

The mushrooms give a nice umami flavor to the whole dish, but if you’re not a fan of them, try using spinach or bok choy for something green instead. If you can’t find shiitake mushrooms but you like mushrooms, I’ve also used just white button mushrooms in a pinch and it worked great.

How long do the wonton leftovers last?

I actually really enjoy them as leftovers – I even eat them cold! The sauce does absorb a bit, but there’s enough for them to still be saucy and delicious.

What other protein would work well here instead of the wontons?

There are many types of frozen wontons and dumplings – I would suggest any that have a similar cooking time of 5-7 minutes of steaming.

Can you make this vegetarian / meatless?

Yes! Use vegetarian wontons or dumplings.

Are wontons dairy-free?

Yes, they should be naturally dairy free.

Are wontons gluten-free?

The pre-made ones I buy in the freezer section are not. But you can buy either make them gluten-free, or buy them! Just use a gluten-free brand like this one.

Can you make the wontons from scratch?

Yes, of course! It would not be an SOS-style fast and easy recipe in the same way but it would absolutely be delicious. Here’s a top-rated wonton recipe from the Woks of Life.

Three Spicy, Saucy Recipes I Love

Chili Garlic Pappardelle with Smashed Broccoli

Red Curry Chicken Stir Fry with Spicy Cashew Sauce

Saucy Gochujang Noodles with Chicken

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