Baked Tomato Mascarpone Orzo
The easiest baked orzo on the planet! Pre-made marinara sauce, chicken broth, mascarpone and orzo!?!? That's it?! Yep. That is all. You gotta try it out!
Course Main Course
Cuisine Italian
- 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!
Keyword basil, chicken broth, kosher salt, marinara sauce, mascarpone, orzo, Parmesan