This recipe provides a comforting and adaptable pasta bake, perfect for busy weeknights or as a make-ahead meal. It combines familiar flavors with easily customizable ingredients, making it a hit with both kids and adults. The dish features orzo pasta, sautéed mushrooms, and steamed broccoli, all bound in a creamy sauce and topped with a crispy panko parmesan crust.
Why This Recipe Works
The beauty of this bake lies in its flexibility. It’s designed to accommodate vegetable preferences and dietary needs, such as using gluten-free pasta or adding protein like sausage. The casserole format makes it ideal for meal prepping, freezing, or sharing with friends. This adaptability makes it a practical option for families with varying tastes and schedules.
Ingredients & Preparation
To make this dish, you will need the following:
- 2 tablespoons olive oil or butter
- 1 small yellow onion, chopped
- 8 ounces mushrooms, finely chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- ⅔ cup white wine
- Pinch of red pepper flakes
- 2 teaspoons fresh thyme leaves
- 3 cups vegetable or chicken stock
- ½ pound orzo pasta
- 10 ounces broccoli florets, steamed and chopped
- ½ cup heavy cream
- Zest of 1 lemon
- 4 ounces grated fontina or Italian cheese blend
- 1 cup panko breadcrumbs
- ¼ cup grated parmesan cheese
- Extra virgin olive oil
- Fresh parsley, chopped for garnish
The preparation involves sautéing onions and mushrooms, deglazing with white wine, then cooking the orzo in broth until tender. The vegetables, cream, lemon zest, and cheese are then incorporated into the pasta before transferring it to a greased baking dish. Finally, it’s topped with panko and parmesan, drizzled with olive oil, and baked until golden brown.
Cooking Instructions
- Preheat oven to 400°F (200°C). Grease an 8-inch baking pan or oven-proof skillet.
- Sauté chopped onion in oil or butter until tender. Add mushrooms and garlic, season with salt and pepper, and cook until browned. Deglaze with white wine and cook down for 5 minutes. Stir in red pepper flakes and thyme.
- Cook orzo in boiling broth until tender (about 7 minutes). Drain any excess liquid.
- Combine orzo, mushroom mixture, steamed broccoli, heavy cream, lemon zest, and cheese in a large bowl. Mix well.
- Pour the mixture into the prepared baking dish. Sprinkle with panko and parmesan, drizzle with olive oil.
- Bake uncovered for 20 minutes, or until golden brown. Garnish with fresh parsley before serving.
Tips and Variations
- Make Ahead: Assemble the casserole up to a day in advance and refrigerate. For freezing, wrap tightly in foil before baking. Bring refrigerated casseroles to room temperature before baking.
- Kid-Friendly: Ensure mushrooms and broccoli are finely chopped for picky eaters.
- Protein Boost: Add ½ pound of browned Italian sausage for extra flavor.
- Gluten-Free: Use cassava-based orzo (Jovial brand) or long-grain brown rice (steamed before assembling) for a gluten-free option. Adding two eggs to the mix can help it hold its shape.
This recipe offers a versatile and satisfying meal that can be easily adjusted to fit your family’s preferences. Whether you’re seeking a quick weeknight dinner or a make-ahead option for busy schedules, this orzo bake delivers on both flavor and convenience.
