Baked Cheesy Orzo Bolognese

It’s January, it’s dismal outside, it’s comfort food season!

Right now, I think we are trying to juggle the concept of lighter, healthier meal options, with the frank desire for cozy heartwarming meals that make us feel good.  This recipe falls into the second category!

The Joys of Orzo

The little pasta shaped like rice.  And it has the best ‘mouth feel’ if you know what I mean- it has such a creamy smooth texture when cooked properly, that it barely needs chewing.

Cooking up orzo is one one life’s little pleasures.  You can totally cook it like regular pasta, in plenty of water and then drain.  Or you can cook it a la risotto, in a pot, slowly adding more liquid as it thickens.  Of course, it takes a fraction of the time, but the end result is total creamy goodness.  You are in total control this way, adding as much liquid to get the pasta cooked through to tender, and then adding more if you want it more ‘saucy’.

When I found out that I could have gluten free orzo, my heart skipped a beat.  It isn’t all that easy to find, yet.  I only know of two brands that make it, and both have to be purchased online.  If you are looking to source it, check out Jovial Foods, or DeLallo Foods.  And yes, there are ways to get them shipped to Canada if you are concerned.  This isn’t a sponsored post, I’m just so excited to have orzo that actually tastes good and cooks up great!  I’m so happy because I can use it in dishes like my BLT Orzo Salad, Creamy Turkey Pot Pie Orzo or in Creamy Cheesy Spinach Orzotto!

Using Cheesy Spinach Orzotto as the Base For This Pasta Bake

For this recipe you will need the orzo, onions, garlic, salt and pepper, chicken stock, milk, spinach, and of course cheese.  You can use a variety of cheeses.  I find that using the parmesan gives it great flavour and doesn’t turn it clumpy.  And then adding a smaller amount of a melty cheese like Fontina or Gruyere adds the cheese pull we all like.

You will start of by sautéeing the onions and garlic.  Then once just turning golden, add the orzo.  You want to let the orzo toast slightly in butter, oil and onion juices. Then after a minute or so, you will add the stock and milk.   But save some of the stock, you will be adding in in small amounts towards the end to achieve the creamy results that you crave.  More stock will give you more sauce, less stock will mean it will be a bit stiffer.  And of course, once it cools, it will get stiffer, as all pasta dishes like this will, so if you have leftovers, a bit more stock or milk when warming it up will help loosen it up again.

While the pasta is cooking you will chop up the baby spinach.  Give it a good rough chop, this will help it incorporate better and be less obtrusive when eating.  And if your kids aren’t into spinach, feel free to replace with peas, or even small blanched broccoli or cauliflower florets.  Or how about roasted butternut squash cubes folded in at the very end? Yum!

Add the spinach and the cheeses and give it all a final stir to combine.  We like to finish with chilli flakes and a bit more black pepper.  If you find it very rich, even a splash of lemon juice will wake it up for you and freshen it up.  Stop here and you have a great meal or side dish all on its own.

So now that you have this part of the recipe covered, let’s add the Bolognese!

My Go-To Bolognese is Really Just a Meat Sauce!

I call it Bolognese, but in reality it is more of a rich meat sauce, rather than a true Bolognese sauce.  A classic Bolognese is cooked down, with the emphasis on the meat, onions, carrots, and seasonings, not so much the tomatoes.  It is very rich, often with milk or cream added towards the end.  Here in North America we use the term bolognese to denote a meat sauce vs a marinara or pomodoro (tomato) sauce, so I am using the term just to help out everyone.

It comes together in less than an hour, and can easily be made in advance and re-heated for this recipe.  In fact, for meal prep days, I will often make a batch of this sauce, freeze it in containers and use it for baked pastas, lasagna, or just good ole pappardelle and sauce.

It’s a rich full flavoured sauce, filled with veggies, pancetta, punchy seasonings, and two types of meat: ground beef and Italian sausage.  A large can of whole tomatoes or diced tomatoes, tomato paste and red wine round out the ingredients.  Let it simmer until you are happy with the consistency.  You don’t want it too thin or watery.  If you cook it down too much, it may be stiff when you remove it from the fridge.  But at least you can add a little beef or chicken stock to help thin it out.

Cheeses for This Baked Orzo Bolognese

You can use whatever you happen to have in the fridge, as long as it has a good melting quality.  Mozzarella, Fontina, Burrata, or Bocconcini are all good choices.  I suggest to use about 1 – 1 1/2 cups of shredded cheese, but feel free to use more if you want it extra cheesy!

Assemble

This is more about method than it is about needing precise measurements.

Prepare the Cheesy Spinach Orzotto as directed.  Have the Bolognese sauce ready and brought to at least room temperature if not gently warmed on the back burner.  Have the cheese grated.

If you prepared the Orzotto in an oven safe dutch oven or braiser, feel free to keep it there.  If not, transfer it to a large baking dish or casserole which you have sprayed first.  Spoon 1- 1 1/2 cups of the prepared bolognese in blobs in and around the orzo, using a spoon to ‘marble’ the two together.  Do the same with the cheese, folding some in with the orzo and sauce, and use the rest on top to melt under the heat of the oven!

And yes, if you made a half batch of the Spinach Orzotto or just  have leftovers, then use less of the sauce and cheese.  

In no time this is ready to eat.  The orzo has the best consistency, the spinach adds some healthy greens, the sauce is rich and comforting, and the cheese is well, a gooey delight!  Just add a bright green salad, and some crusty bread if you need a few more carbs at the table!  It’s a great play of textures, since you don’t fully stir the orzo and bolognese together, so each mouthful is a bit of a surprise.

Final Thoughts

This is truly a case of combining already great dishes in a fresh and yummy way.  Feel free to serve up the Spinach Orzotto as dinner all on its own.  Use the Bolognese anytime you want.  But at least you now have two great recipes in one place to access!

Love Jen

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Cheesy Baked Orzo Bolognese

The best of a creamy Spinach Orzo, combined with the comfort of a rich bolognese meat sauce and melty cheese. Just what we want on a cold winter day!

Course Main Course

Cuisine Italian, North American

Keyword bolognese, orzo, orzotto

Prep Time 1 hour

Cook Time 40 minutes

Servings 4

Ingredients

Spinach Orzo Component

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 pound dried orzo pasta or 450 grams
• 2 cups low-sodium chicken or vegetable broth plus more if needed
• 2 cups whole milk plus more if needed feel free to replace with your favourite non-dairy milk.
• 2 cups coarsely chopped packed baby spinach
• 3/4 cup freshly grated Parmesan cheese, plus more for serving
• 1/4 cup freshly shredded Fontina cheese
• Kosher salt
• Freshly ground black pepper
• chilli flakes

Bolognese Component, make in advance

• 1 Tbsp olive oil
• 4 oz pancetta small diced, can be replaced with bacon lardons
• 1 medium to large onion diced
• 1 medium to large carrot diced
• 2 medium stalks celery diced
• salt and pepper
• 1/2 tsp chilli flakes
• 3 medium garlic cloves minced
• 1/2 tsp dried crushed thyme
• 1/2 tsp dried crushed basil
• 1/2 tsp dried crushed rosemary
• 450 grams 1 lb ground beef
• 450 grams 1 lb hot Italian sausages, casings removed
• 1 Tbsp tomato paste
• 1/4 cup red wine
• 1 796 ml jar or can 28 oz crushed or puréed tomatoes
• 1 large bay leaf
• 2 Tbsp grated parmesan cheese or parmesan rind
• 2 Tbsp heavy cream
• 1 cup grated mozzarella or fontina cheese or even a large torn burrata. Feel free to use more cheese if you are feeding a hungry crowd.

Instructions

Spinach Orzotto

1. Have the stock and milk at room temperature.
2. Heat the butter and oil in a large Dutch oven or pot over medium-high heat until shimmering.
3. Add the onion and sauté until softened and fragrant, about 3 minutes.
4. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
5. Stir in the 1 3/4 cups of both the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring regularly to ensure that the pasta isn't sticking to the bottom of the pot, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 8 or so minutes.
6. Remove the lid and continue adding the stock and milk in small amounts, cooking through and adding more till the pasta is tender and the sauce is as creamy as you like.
7. Stir in the spinach, Parmesan and Fontina cheeses. Let the spinach will and the cheese melt through. Taste and season with more salt and pepper as needed (the parmesan may have added enough, maybe not).

Bolognese Sauce, make in advance

1. Heat the olive oil in a large heavy bottomed pot over medium high heat. Add the pancetta and sauté until golden and crispy on all sides, about 5 minutes. Add the onion, carrot and celery. Season with 3/4 tsp each of salt and pepper, and the chilli flakes. Sauté till the veggies are softened, about 5 minutes. Add the garlic, and the dried herbs and cook another minute.
2. Add the ground beef and the sausage and cook till evenly browned, breaking the meat into small pieces with the back of a wooden spoon. Cook till evenly browned and cooked through, about 7-8 minutes.
3. Add the tomato paste and stir to coat everything well. Cook 30 seconds to eliminate any acidity from the the tomato paste. Add the wine and cook, stirring to help the wine deglaze the bottom of the pot. Reduce the liquid by half, about 3 minutes.
4. Add the crushed tomatoes along with the bay leaf. Bring to a boil and then reduce to a simmer. Cover partially with the lid and let simmer for 45 minutes, stirring occasionally.
5. Once the sauce has thickened, stir in the parmesan cheese and the cream. Taste and re-season with additional salt and pepper, and chilli flakes as desired.
6. Let cool and use, store or freeze. You can freeze in smaller 2 cup containers if desired.

7. When using for the Orzo Bolognese, make sure the sauce is at room temperature or even slightly warmed in a sauce pan on the back burner. You will need 1 2/3 cups for the Orzo Bolognese. Yes, of course you can use more if so desired!

Assemble the Orzo Bolognese

1. Preheat the oven to 425F.
2. Place the prepared Spinach Orzotto into a large baking dish or casserole coated with non-stick spray, if it isn't already in an oven safe dutch oven etc.
3. Spoon the Bolognese sauce in and around the orzo, folding or 'marbling' it in.

4. Sprinkle the cheese on top, fold some in, leaving most to puddle in spots so that it will melt beautifully in the oven.

5. Bake in the centre of the oven for 20 minutes, or until it is heated through. If the cheese hasn't browned to your liking, feel free to place the baking dish under the broiler till desired burnish is achieved, keep your eye on it! Sprinkle more parmesan cheese on top.

6. Serve with a salad and crusty bread.
7. See blog post for more details.

Recipe Notes

I say that this feeds 4 comfortably. But if you have hungry men, just add more of the bolognese!