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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!