Cheesy Meatball Orzo Bake - Dinner Done!
Enjoy a quick weeknight meal with this cheesy baked orzo featuring tender chicken meatballs and sweet cherry tomatoes.
Ingredients
- 16 ounces DeLallo orzo
- 3 cups vegetable or chicken broth
- 2 cups ready-to-serve tomato soup
- 2-3 cups premade chicken meatballs
- 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
Instructions
- Preheat oven to 425°F (220°C). Pour orzo, broth, tomato soup, meatballs, and halved cherry tomatoes into a 9x13 inch baking dish. Stir to combine.
- Bake for 25 minutes. Stir and check orzo texture. If needed, bake for another 10 minutes until orzo absorbs liquid. Fluff with a fork; tomatoes will release juices.
- Stir in Parmesan cheese, minced garlic, and butter until melted and combined.
- Top with fresh basil leaves and a drizzle of olive oil.
- Serve immediately and enjoy the creamy, cheesy goodness!
Notes
- Ensure your cherry tomatoes are halved to release their juices easily.
- Use good quality pre-made meatballs to save time, or make your own.
- Don't overcook the orzo; it will continue to absorb liquid as it sits. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use good quality pre-made meatballs to save time, or make your own.
- Don't overcook the orzo; it will continue to absorb liquid as it sits. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.