Orzo Creamy with Meatballs

You can add some meatballs, roasted tomatoes, Orzo with parmesan cream, and a bit of butter garlic to the mix. It’s silky and luscious. And dangerously easy. It’s delicious. The whole thing is mixed in one pan and then baked, which I think is the best way to live.

Orzo Creamy Baked Orzo Recipe

Pour Orzo directly into a 9×13 pan.

You can put it directly there.

We use DeLallo, which is imported from Italy and has the best texture. The pasta is bronze-cut, so each piece has more texture to hold onto all the saucy goodness.

Add Stuff Right There

The beauty of the recipe is that it’s so simple. Pour it all in. We’re adding:

  • Broth of chicken or vegetables
  • Tomato soup
  • Half cherry tomatoes
  • You can have meatballs whenever you like

Mix and bake.

Stir it up and then transfer the guy into the oven. All will be done in the pan.

Add “Finishers” for Beauty and Flavor.

All is fair play! I want to add that:

  • Fresh grated Garlic
  • Butter
  • Parmesan
  • Fresh basil


  • 16 ounces DeLallo orzo
  •  3 Vegetable or chicken broth
  •  Two ready-to-serve tomato soup similar to this
  •  2 – 3 premade chicken meatballs: Store-bought or homemade?
  •  1 Pint cherry tomatoes Half the price
  •  1/2 Parmesan cheese
  •  1 The following are some of the reasons why you should consider hiring someone else. You can also find out more about the following:
  •  2 Tablespoons Butter
  •  Fresh basil. Top it off
  •  DeLallo Private Reserve Olive Oil Top it off


  1. Preheat the oven to 425°F. Pour Orzo into a 9×13-inch baking dish. Add tomato soup, meatballs, and tomatoes. Stir everything to combine and coat it.
  2. Bake for 25 minutes. Stir it up and check for texture. Bake for ten more minutes if necessary to allow the Orzo to absorb the liquid. With a fork, fluff up the Orzo and add any liquid bubbling at the edges. The tomatoes will be broken down, and some juices will be released. As the Orzo continues to absorb liquid, you can add more tomato broth or soup as needed.
  3. Stir in the Butter, Parmesan and Garlic. Add fresh basil leaves, extra virgin olive oil, sea salt, and pepper.

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