One-Pan Orzo Italiano

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Serves 4 servings
Prep time
Cook Time

Confession time – I stole this recipe from Hello Fresh. and it cost me a whole lot less to make myself than ordering through them! I had everything at home except the chicken sausage, spinach, and grape tomatoes, which cost me about $10.

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  • 1 Tablespoon
    olive oil
  • 12 Ounces
    chicken sausage, any variety you like
  • 8 Ounces
    grape tomatoes, cut in half
  • 3
    cloves garlic, minced
  • 1 1/3 Cup
  • 1/2 Tablespoon
    Italian seasoning
  • 4 Cups
    chicken stock
  • 5 Ounces
    baby spinach, chopped
  • 1/2 Cup
    shredded mozzarella
  • 1
  • salt & pepper to taste
  • 1/2 Cup
    panko breadcrumbs
  • 1/2 Cup
    parmesan cheese


  1. Heat olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, and cook until just browned, about 3 minutes.

  2. Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add orzo and Italian seasoning. Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.

  3. Preheat broiler.

  4. Add chicken stock to the same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. If mixture seems dry, add water ΒΌ cup at a time until loose.

  5. Stir mozzarella and the juice of the lemon into pan. Season with salt and pepper if needed. If your pan is not ovenproof, transfer mixture to a baking dish at this point. Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.


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