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Creamy baked orzo with chicken meatballs, cherry tomatoes, Parmesan, and basil in a bowl

Creamy Baked Orzo with Meatballs and Cherry Tomatoes

Creamy baked orzo with meatballs is a comforting one-pan meal with tender pasta, savory tomato flavor, and a rich, creamy texture. It is a cozy dinner option when you want an easy baked dish with hearty appeal.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Pasta
Cuisine: Italian
Calories: 379
Ingredients Method Notes

Ingredients
  

  • 16 oz / 455 g orzo
  • 3 cups vegetable or chicken broth
  • 2 cups ready-to-serve tomato soup
  • 2-3 cups premade chicken meatballs (store-bought frozen or homemade)
  • 1 pint cherry tomatoes, halved
  • 1/2 cup Parmesan cheese
  • 1 clove garlic
  • 2 tablespoons butter
Topping
  • fresh basil for topping
  • olive oil for topping

Method
 

Preparation
  1. Preheat the oven to 425°F (218°C). Add the orzo, vegetable broth, tomato soup, meatballs, and cherry tomatoes to a 9×13 baking dish. Stir until the ingredients are evenly combined.
Baking
  1. Bake for 25 minutes. Stir the mixture and check the orzo texture. If the pasta needs more time, continue baking for another 10 minutes so it can absorb the remaining liquid.
  2. Fluff the orzo with a fork and stir in any liquid around the edges. Add more tomato soup or broth as desired while remembering the pasta will continue absorbing moisture as it rests.
Finishing
  1. Stir in the Parmesan, garlic, and butter until incorporated. Finish with fresh basil, olive oil, salt, and pepper before serving.

Notes

The orzo will continue absorbing liquid after baking, so adjust with additional tomato soup or broth if a softer texture is desired.