Italian Sausage Orzo Oven Bake Recipes

Steps:

• In a large saucepan, bring water and bouillon to a boil. Stir in orzo; return to a boil. Cook until al dente, 8-10 minutes. Drain orzo, reserving 3/4 cup cooking liquid., In a large skillet coated with cooking spray, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 6-8 minutes. Stir in tomatoes, roasted pepper, salt, pepper, pepper flakes and orzo. Heat through over medium-low heat; stir in reserved cooking liquid to moisten if desired. Remove from heat; stir in basil and cheese.

Steps:

• 1. ** Preheat Oven to 400 deg. F. ** Place Italian sausages, onions and bell pepper in a shallow 9x13" or so oven baking dish. Drizzle with little bit of olive oil.
• 2. ** Bake for one hour. Remove from oven and drain off any fat. ** Drain canned tomatoes, saving juice ** Mix together chicken, beef, or veggie broth plus juice from tomatoes to equal 3 cups ** Add drained tomatoes, 3 cups broth/tomato mixture, garlic powder and Italian seasoning. Stir and scrape to release any browned bits on bottom of pan.
• 3. ** Bake mixture about 15 min. until broth/tomato "juice" boils ** Add orzo to pan, stir to blend and incorporate orzo well into the hot liquid in pan. ** Cover pan tightly with foil. Bake about 20 additional minutes until liquid is absorbed and orzo is tender. ** Remove from oven, uncover. Sprinkle top with shredded cheese. Bake for 2 minutes more, uncovered, until cheese melts.

Steps:

• Preheat the oven to 400 degrees F. Butter a 9 by 13-inch baking dish.
• Bring the chicken broth to a boil over medium-high heat in a medium saucepan. Add the orzo and cook until almost tender, about 7 minutes. Pour the orzo and the broth into a large bowl. Set aside.
• Meanwhile, melt the butter over medium heat in a medium skillet. Add the onions and saute until tender, about 3 minutes. Add the mushrooms and continue to saute until the mushrooms are beginning to turn golden around the edges, about 7 minutes. Add the Marsala. Scrape the brown bits off the bottom of the pan and cook until the Marsala has reduced by half, about 5 minutes. Add the mushroom mixture to the orzo in the large bowl. Add the cream, fontina, mozzarella, peas, salt, and pepper. Stir to combine. Pour the mixture into the prepared baking dish.
• In a small bowl combine the bread crumbs, Parmesan, and dried thyme. Sprinkle the bread crumb mixture on top of the pasta. Bake until golden, about 25 minutes.

Steps:

• In a Dutch oven coated with cooking spray, cook the sausage, onion, carrot and celery over medium heat until meat is no longer pink; drain. , Add the broth, tomatoes, tomato sauce, garlic, seasonings and bay leaf. Bring to a boil. Stir in orzo; cook, uncovered, for 8-10 minutes or until pasta is tender. Discard bay leaf. Sprinkle servings with cheese if desired.

Steps:

• Cook and drain pasta as directed on package.
• In 10-inch nonstick skillet, cook sausage over medium-high heat 7 to 9 minutes, stirring occasionally, until no longer pink and thoroughly cooked. Transfer to plate. In same skillet, heat oil over medium heat. Add beans, bell peppers, carrots and salt; stir 1 minute to coat vegetables. Add water. Cover; reduce heat to low, and cook 5 to 6 minutes or until vegetables are crisp-tender.
• Remove cover; stir in tomatoes, sausage and cooked pasta. Increase heat to medium; cook 3 to 4 minutes or until completely heated through. Garnish with cheese and parsley.