One Pot Baked Tomato Mascarpone Orzo
I recently was reminiscing on that viral 2021 baked feta pasta and thought to myself…wait…what if we changed things up and did it with marinara sauce and mascarpone. And better yet, what if we just throw the orzo in and it cooks IN the sauce?!?! Well…I was actually shocked to my core when I tried this and it worked. Huge fan of this recipe and I hope you enjoy it too. And if you’re the type of cynical soul who’s going to say “well why wouldn’t you just cook the orzo before,” please know that I *obviously* know you can do that. The sarcastic commentary doesn’t add any value to the recipe. I just wanted to show a new method to the madness. OK?! 🙂
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Baked Tomato Mascarpone Orzo
- 1 1/2-2 1/2 qt baking dish
- 2 1/2 cups dried orzo
- 24 oz. jar of your fave marinara sauce
- 1 1/4 cup unsalted chicken broth
- 1/2 cup mascarpone *go with 1 cup if you want this extra luscious and creamy
- Extra virgin olive oil
- Black pepper to taste, for topping
- Freshly grated Parmesan to taste, for topping
- Chopped sun dried tomatoes to taste, for topping
- Finely chopped fresh basil to taste, for topping
- Preheat the oven to 350 degrees Fahrenheit. If you have a cold oven like me, go with 375 degrees Fahrenheit!
- Pour the marinara sauce into a baking dish. Add the orzo and fully mix into the sauce. Pour in the chicken broth and stir until combined. Taste to ensure salt levels are to your liking - if not, feel free to add more. Usually with storebought sauce, the salt level is more than enough.
- Add the mascarpone to the center of the dish. Top with a swirl of olive oil and some black pepper, to taste. Cover with foil. Bake for 45 minutes-1 hour until the orzo is fully cooked and the sauce is bubbling.
- Remove the dish from the oven and stir together until the mascarpone is fully incorporated to create a creamy blush sauce.
- Plate and top with chopped basil, sun dried tomatoes and freshly grated Parmesan. Enjoy!