18 Delicious Cheesy Orzo Recipes Amazing

Are you ready to dive into a world where creamy, dreamy cheese meets the delightful texture of orzo? Whether you’re in the mood for a quick weeknight dinner or a comforting dish to cozy up with, these 18 cheesy orzo recipes are sure to tantalize your taste buds. From classic combos to inventive twists, there’s something here for every cheese lover. Let’s get cooking!

Creamy Garlic Parmesan Orzo

Zesty flavors and creamy textures are what make this Creamy Garlic Parmesan Orzo a must-try for any pasta lover. I remember the first time I whipped this up on a lazy Sunday afternoon, and now it’s a staple in my kitchen for its simplicity and decadence.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1.5 cups chicken broth, low-sodium
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the minced garlic and sauté until fragrant, about 30 seconds, being careful not to burn it.
3. Stir in the orzo pasta, toasting it lightly in the oil and garlic for about 2 minutes to enhance its nutty flavor.
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
5. Tip: Stir occasionally to prevent sticking and ensure even cooking.
6. Gradually stir in the heavy cream, Parmesan cheese, black pepper, and sea salt, cooking for an additional 2-3 minutes until the sauce thickens and coats the orzo beautifully.
7. Tip: For an extra creamy texture, let the dish sit covered off the heat for 2 minutes before serving.
8. Garnish with fresh parsley for a pop of color and freshness.
9. Tip: If the sauce thickens too much upon standing, a splash of warm broth or cream can loosen it to your desired consistency.

Kick back and savor the velvety texture and rich, garlicky flavor of this orzo. It pairs wonderfully with a crisp green salad or as a luxurious side to grilled chicken for a complete meal.

Spicy Cheesy Orzo with Jalapenos

Believe it or not, this Spicy Cheesy Orzo with Jalapenos was born out of a late-night fridge raid. I was craving something creamy, spicy, and utterly comforting, and this dish hit all the right spots. It’s become a staple in my kitchen, especially when I need a quick yet satisfying meal.

Ingredients

• 1 cup orzo pasta
• 2 cups chicken broth, rich and flavorful
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Monterey Jack cheese, freshly grated
• 2 jalapenos, finely diced (seeds removed for less heat)
• 2 tbsp unsalted butter
• 1/2 cup heavy cream, velvety and rich
• 1/2 tsp garlic powder
• 1/4 tsp smoked paprika
• Salt to taste

Instructions

1. In a medium saucepan, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
2. Add the orzo pasta to the saucepan and toast it in the butter for about 2 minutes, stirring constantly, until it’s lightly golden.
3. Pour in the chicken broth, stirring to combine, and bring the mixture to a boil. Tip: Toasting the orzo first adds a nutty depth to the dish.
4. Reduce the heat to low, cover the saucepan, and let the orzo simmer for 10 minutes, or until the liquid is mostly absorbed and the orzo is al dente.
5. Stir in the heavy cream, sharp cheddar cheese, Monterey Jack cheese, diced jalapenos, garlic powder, and smoked paprika. Tip: Adding the cheese off the heat prevents it from becoming stringy.
6. Continue stirring until the cheeses are fully melted and the sauce is creamy. If the mixture seems too thick, add a splash of broth to loosen it. Tip: For an extra kick, reserve some jalapenos to sprinkle on top before serving.
7. Season with salt to taste and serve immediately.

Melt-in-your-mouth creamy with a spicy kick, this orzo is a dream. Serve it with a side of crusty bread to soak up every last bit of that cheesy sauce, or top it with extra jalapenos for those who dare.

Cheesy Orzo with Sun-Dried Tomatoes and Spinach

Yesterday, as I was rummaging through my pantry, I stumbled upon a half-used bag of orzo, and it sparked the idea for this comforting, cheesy dish. It’s perfect for those evenings when you crave something hearty yet effortless, and the sun-dried tomatoes add a sweet, tangy depth that’s irresistible.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 1/2 cup julienned sun-dried tomatoes, packed in oil
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup heavy cream
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• Salt to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes, sautéing for about 1 minute until fragrant. Tip: Keep the heat medium to avoid burning the garlic.
3. Add the sun-dried tomatoes to the skillet and cook for another 2 minutes, stirring occasionally.
4. Drain the orzo, reserving 1/4 cup of the pasta water. Add the orzo to the skillet along with the spinach, Parmesan cheese, and heavy cream. Stir well to combine. Tip: The residual heat will wilt the spinach perfectly.
5. If the mixture seems too thick, gradually add the reserved pasta water until you reach your desired consistency. Season with salt to taste.

Now, this cheesy orzo is wonderfully creamy with a slight bite from the al dente pasta, and the sun-dried tomatoes offer bursts of sweetness. Serve it straight from the skillet with an extra sprinkle of Parmesan for that irresistible cheesy pull.

Bacon and Cheese Orzo Bake

Delightfully cheesy and irresistibly smoky, this Bacon and Cheese Orzo Bake is my go-to comfort dish when I need something hearty yet easy to whip up. It’s a dish that reminds me of lazy Sunday brunches with friends, where the conversation is as rich as the flavors on our plates.

Ingredients

• 1 cup orzo pasta
• 4 slices thick-cut bacon, chopped into bite-sized pieces
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups whole milk
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup Parmesan cheese, finely grated
• 1/4 teaspoon smoked paprika
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate to drain.
3. In the same skillet, melt the butter over medium heat. Add the finely diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Add the orzo pasta to the skillet, stirring to coat it in the butter and onion mixture. Cook for 2 minutes to lightly toast the orzo.
5. Pour in the whole milk, stirring constantly to prevent sticking. Bring to a simmer, then reduce the heat to low and cook until the orzo is tender and the milk has thickened, about 10 minutes.
6. Remove the skillet from heat. Stir in the crispy bacon, sharp cheddar cheese, Parmesan cheese, and smoked paprika. Season with salt and freshly ground black pepper to taste.
7. Transfer the mixture to the prepared baking dish. Bake for 15-20 minutes, or until the top is golden and bubbly.
8. Let the bake rest for 5 minutes before serving. Garnish with chopped fresh parsley.

Velvety smooth with a satisfying crunch from the bacon, this bake is a textural dream. Serve it straight from the dish for a family-style meal that’s sure to impress, or pair it with a crisp green salad for a lighter touch.

Cheesy Orzo with Roasted Vegetables

Nothing beats the comfort of a warm, cheesy dish after a long day, and this Cheesy Orzo with Roasted Vegetables is my go-to for a quick yet satisfying meal. I remember the first time I tossed in some leftover roasted veggies into my orzo—it was a game-changer, adding a delightful depth and sweetness that perfectly complements the creamy cheese.

Ingredients

• 1 cup orzo pasta
• 2 cups mixed vegetables (like bell peppers, zucchini, and cherry tomatoes), chopped into bite-sized pieces
• 2 tablespoons rich extra virgin olive oil
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon sea salt
• 1 cup shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 2 cups vegetable broth

Instructions

1. Preheat your oven to 400°F (200°C). Toss the chopped vegetables with 1 tablespoon of olive oil, sea salt, and black pepper. Spread them on a baking sheet in a single layer.
2. Roast the vegetables for 20 minutes, or until they’re tender and slightly caramelized, stirring halfway through for even cooking.
3. While the vegetables roast, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
4. Add the orzo to the skillet, stirring to coat it in the oil and garlic. Toast the orzo for 2 minutes, stirring occasionally, to enhance its nutty flavor.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
6. Remove the skillet from the heat. Stir in the roasted vegetables, cheddar cheese, and Parmesan cheese until the cheeses are melted and everything is well combined.

Velvety and rich, this dish is a symphony of textures—from the tender orzo to the slightly crisp vegetables. Serve it straight from the skillet for a rustic touch, or garnish with fresh herbs for a pop of color and freshness.

Lemon Butter Cheesy Orzo

Zesty mornings call for dishes that brighten up the day, and nothing does it better than this Lemon Butter Cheesy Orzo. I stumbled upon this recipe during a lazy Sunday brunch experiment, and it’s been a staple in my kitchen ever since. The combination of tangy lemon, rich butter, and gooey cheese transforms simple orzo into a comforting yet sophisticated dish.

Ingredients

• 1 cup orzo pasta
• 2 tbsp unsalted butter, creamy and golden
• 1 tbsp fresh lemon zest, brightly colored and fragrant
• 2 tbsp fresh lemon juice, tangy and vibrant
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1/4 cup heavy cream, velvety and rich
• 1/4 tsp salt, finely ground
• 1/4 tsp black pepper, freshly cracked
• 2 tbsp fresh parsley, finely chopped for a pop of color

Instructions

1. Bring a medium pot of salted water to a rolling boil over high heat.
2. Add 1 cup orzo pasta to the boiling water and cook for 8-10 minutes, stirring occasionally, until al dente. Tip: Taste a piece at 8 minutes to check for doneness.
3. Drain the orzo in a colander, then return it to the pot off the heat.
4. Stir in 2 tbsp unsalted butter until melted and fully coating the orzo.
5. Add 1 tbsp fresh lemon zest and 2 tbsp fresh lemon juice, stirring to combine. Tip: The zest adds a burst of flavor, so don’t skip it!
6. Mix in 1/2 cup grated Parmesan cheese and 1/4 cup heavy cream until the cheese is melted and the sauce is creamy.
7. Season with 1/4 tsp salt and 1/4 tsp black pepper, adjusting as needed. Tip: Freshly cracked pepper makes a difference in flavor.
8. Garnish with 2 tbsp fresh parsley before serving.

Now, this Lemon Butter Cheesy Orzo is a symphony of textures—creamy, chewy, and slightly tangy. Serve it alongside grilled chicken or as a standalone dish with a crisp white wine for an effortless yet impressive meal.

Cheesy Orzo Stuffed Peppers

Perfectly golden and bubbling with cheesy goodness, these Cheesy Orzo Stuffed Peppers are my go-to when I need a comforting meal that’s as satisfying to make as it is to eat. I remember the first time I tried stuffing peppers with orzo instead of rice; the texture was so delightfully creamy, I knew it was a game-changer.

Ingredients

• 4 large bell peppers, any color, tops cut off and seeds removed
• 1 cup uncooked orzo pasta
• 2 cups shredded mozzarella cheese, divided
• 1/2 cup grated Parmesan cheese
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1/4 cup fresh basil, chopped
• 1 1/2 cups marinara sauce, homemade or store-bought

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish just large enough to hold your peppers upright.
2. Bring a large pot of salted water to a boil and cook the orzo according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. In a large bowl, mix the cooked orzo with 1 1/2 cups mozzarella, Parmesan, olive oil, garlic, black pepper, salt, and basil until well combined.
4. Stand the peppers up in the prepared baking dish and evenly divide the orzo mixture among them, packing it down lightly.
5. Pour the marinara sauce over the stuffed peppers, then sprinkle the remaining 1/2 cup mozzarella on top.
6. Bake for 25-30 minutes, or until the peppers are tender and the cheese is golden and bubbly.
7. Let the peppers rest for 5 minutes before serving to allow the filling to set.

Delightfully creamy with a slight bite from the al dente orzo, these stuffed peppers are a testament to how simple ingredients can create something extraordinary. Serve them with a crisp green salad for a complete meal that’s sure to impress.

Cheesy Orzo with Chicken and Broccoli

After a long day of chasing deadlines and dodging responsibilities, there’s nothing like a bowl of Cheesy Orzo with Chicken and Broccoli to bring me back to earth. It’s my go-to comfort food that’s as easy to make as it is delicious, and today, I’m sharing how you can whip it up in your kitchen.

Ingredients

• 1 cup orzo pasta
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 cups fresh broccoli florets
• 1 tbsp rich extra virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• 1/4 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the chicken pieces and cook until golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Add the orzo pasta to the skillet and toast lightly for 2 minutes, stirring constantly.
5. Pour in 2 cups of water, bring to a boil, then reduce heat to simmer. Cover and cook for 8 minutes. Tip: Keep an eye on the water level to prevent sticking.
6. Add the broccoli florets, cover, and cook for another 3 minutes until the broccoli is bright green and tender.
7. Stir in the heavy cream, cheddar cheese, black pepper, and sea salt. Cook for 2 more minutes until the cheese is melted and the sauce is creamy. Tip: For extra creaminess, let it sit off the heat for a minute before serving.

Creamy, cheesy, and packed with flavor, this dish is a hug in a bowl. Serve it straight from the skillet for a rustic touch, or garnish with a sprinkle of fresh parsley for a pop of color.

Cheesy Orzo with Mushrooms and Thyme

Every time I whip up this Cheesy Orzo with Mushrooms and Thyme, it’s like a warm hug in a bowl. It’s my go-to comfort dish on chilly evenings, and the way the cheese melts into the orzo, with the earthy mushrooms and aromatic thyme, is nothing short of magical.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 8 oz fresh cremini mushrooms, thinly sliced
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1/2 cup heavy cream
• 1 cup shredded sharp cheddar cheese
• Salt and finely ground black pepper to taste
• 1/4 cup grated Parmesan cheese for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced mushrooms and cook, stirring occasionally, until they’re golden brown and have released their moisture, about 5 minutes.
3. Stir in the minced garlic and thyme leaves, cooking for another minute until fragrant.
4. Meanwhile, cook the orzo according to package instructions until al dente, then drain.
5. Reduce the skillet heat to low and pour in the heavy cream, stirring to combine with the mushrooms.
6. Add the cooked orzo to the skillet, tossing to coat evenly with the cream mixture.
7. Sprinkle the shredded cheddar cheese over the orzo, stirring until the cheese is fully melted and the dish is creamy.
8. Season with salt and pepper to taste, then remove from heat.
9. Garnish with grated Parmesan cheese before serving.

You’ll love the creamy texture of this dish, with the slight chewiness of the orzo and the umami punch from the mushrooms. Try serving it with a crisp green salad for a complete meal that’s sure to impress.

Cheesy Orzo with Sausage and Peppers

Kicking off the weekend with a dish that’s as comforting as it is colorful, I’m sharing my go-to Cheesy Orzo with Sausage and Peppers. It’s the kind of meal that fills the kitchen with irresistible aromas and promises a hearty, satisfying dinner.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 1 lb sweet Italian sausage, casings removed
• 1 large red bell pepper, thinly sliced
• 1 large yellow bell pepper, thinly sliced
• 3 cloves garlic, minced
• 2 cups chicken broth
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped
• Salt and finely ground black pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
3. Tip: For extra flavor, let the sausage get a bit crispy on the edges.
4. Add the sliced peppers and cook until softened, about 4 minutes.
5. Stir in the minced garlic and cook for 1 minute until fragrant.
6. Tip: Keep the garlic moving to prevent it from burning.
7. Add the orzo to the skillet, stirring to coat it in the oil and sausage drippings.
8. Pour in the chicken broth, bring to a boil, then reduce heat to low and cover.
9. Simmer for 10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
10. Tip: Stir occasionally to prevent sticking.
11. Remove from heat and stir in the mozzarella and Parmesan until melted and creamy.
12. Fold in the fresh basil and season with salt and pepper.

Zesty and creamy, this dish is a delightful mix of textures, from the tender orzo to the juicy peppers. Serve it straight from the skillet for a rustic touch, or garnish with extra basil for a pop of color.

Cheesy Orzo with Shrimp and Garlic

This summer, I found myself craving something that’s both comforting and a bit luxurious, yet simple enough to whip up on a busy weeknight. That’s when I stumbled upon this Cheesy Orzo with Shrimp and Garlic recipe, and let me tell you, it’s been a game-changer in my kitchen.

Ingredients

• 1 cup orzo pasta
• 1 lb large shrimp, peeled and deveined
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup heavy cream
• 1/2 tsp finely ground black pepper
• 1/4 tsp sea salt
• 2 tbsp fresh parsley, chopped
• 1 tbsp unsalted butter

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, until fragrant but not browned.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 2-3 minutes on each side, until they turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, melt the butter over medium heat. Stir in the cooked orzo, Parmesan cheese, heavy cream, black pepper, and sea salt. Mix well until the cheese is melted and the orzo is creamy.
5. Return the shrimp to the skillet and gently toss to combine with the orzo. Cook for an additional 1-2 minutes to heat through.
6. Sprinkle with fresh parsley before serving.

Unbelievably creamy and packed with flavor, this dish is a perfect balance of rich cheese, tender shrimp, and garlicky goodness. Serve it with a crisp white wine and a side of steamed vegetables for a complete meal that feels indulgent yet is surprisingly easy to make.

Cheesy Orzo with Pesto and Mozzarella

Zesty flavors and comforting textures come together in this dish that’s perfect for any night of the week. I remember the first time I made this for a friend’s potluck, and it was gone before I could even get a second helping!

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 1/2 cup homemade or store-bought pesto
• 1 cup fresh mozzarella, torn into bite-sized pieces
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt to taste
• Freshly ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now ensures your pasta is flavorful from the inside out.
2. Add 1 cup orzo pasta to the boiling water and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
3. While the orzo cooks, heat 2 tbsp rich extra virgin olive oil in a large skillet over medium heat. Add 2 cloves minced garlic and sauté until fragrant, about 30 seconds. Tip: Keep the heat medium to avoid burning the garlic.
4. Drain the orzo and add it to the skillet with the garlic. Stir to combine.
5. Remove the skillet from heat and stir in 1/2 cup pesto until the orzo is evenly coated.
6. Fold in 1 cup torn fresh mozzarella and 1/4 cup grated Parmesan cheese until the cheeses begin to melt.
7. Season with salt and freshly ground black pepper to taste.

Now, this cheesy orzo with pesto and mozzarella is a creamy, dreamy dish with a punch of herby pesto. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of crusty bread to soak up all the deliciousness.

Cheesy Orzo with Butternut Squash and Sage

After a long day of chasing deadlines, there’s nothing I crave more than a bowl of something warm, cheesy, and utterly comforting. That’s how this Cheesy Orzo with Butternut Squash and Sage came to be—a dish that’s as nourishing to the soul as it is to the body.

Ingredients

• 1 cup orzo pasta
• 2 cups cubed butternut squash (about 1/2-inch pieces)
• 2 tbsp rich extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup shredded sharp cheddar cheese
• 1 tbsp finely chopped fresh sage
• 2 cloves garlic, minced
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups vegetable broth

Instructions

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tbsp of olive oil, sea salt, and black pepper. Spread evenly on the baking sheet and roast for 25 minutes, or until tender and slightly caramelized.
3. While the squash roasts, heat the remaining 1 tbsp of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
4. Add the orzo to the skillet, stirring to coat with the oil and garlic. Toast the orzo for 2 minutes, stirring frequently, until it starts to turn golden.
5. Pour in the vegetable broth, bring to a boil, then reduce the heat to a simmer. Cover and cook for 10 minutes, or until the orzo is al dente and the liquid is mostly absorbed.
6. Stir in the roasted butternut squash, Parmesan, cheddar, and chopped sage. Mix well until the cheeses are melted and everything is evenly combined.
7. Let the dish sit for 2 minutes off the heat to thicken slightly before serving.

Lusciously creamy with a hint of earthiness from the sage and a sweet note from the butternut squash, this dish is a hug in a bowl. Serve it with a crisp green salad or some crusty bread to soak up all the cheesy goodness.

Cheesy Orzo with Black Beans and Corn

Goodness, have I got a comforting dish for you today that’s as easy to whip up as it is delicious. Inspired by those busy weeknights when I crave something hearty yet simple, this cheesy orzo with black beans and corn has become my go-to. It’s a dish that reminds me of summer barbecues and cozy winter nights all at once.

Ingredients

• 1 cup orzo pasta
• 1 tablespoon rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 2 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• Salt to taste
• Freshly chopped cilantro for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Mix in the orzo, black beans, corn, cumin, and smoked paprika, coating everything evenly with the oil and spices.
5. Pour in the vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
6. Remove from heat and stir in the shredded cheddar cheese until melted and creamy.
7. Season with salt as needed and garnish with freshly chopped cilantro before serving.

Velvety and rich, this dish boasts a delightful contrast between the creamy orzo and the hearty black beans and corn. Serve it straight from the skillet for a rustic touch, or pair it with a crisp green salad for a lighter meal.

Cheesy Orzo with Artichokes and Olives

Warm summer evenings call for dishes that are both comforting and easy to whip up, and this Cheesy Orzo with Artichokes and Olives is my go-to. It’s a dish that reminds me of family dinners where the conversation flows as freely as the wine, and every bite feels like a hug.

Ingredients

• 1 cup orzo pasta
• 2 tablespoons rich extra virgin olive oil
• 1/2 cup marinated artichoke hearts, chopped
• 1/4 cup Kalamata olives, pitted and sliced
• 2 cloves garlic, minced
• 1/2 teaspoon finely ground black pepper
• 1/4 teaspoon sea salt
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil leaves, torn

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds.
3. Add the chopped artichoke hearts and sliced olives to the skillet. Cook for 2 minutes, stirring occasionally, until heated through. Tip: The artichokes and olives should be warm but not browned.
4. Drain the orzo and add it to the skillet with the artichoke mixture. Stir to combine.
5. Remove the skillet from heat. Stir in the black pepper, sea salt, and grated Parmesan cheese until the cheese melts and coats the orzo. Tip: The residual heat from the orzo will melt the cheese perfectly.
6. Garnish with torn fresh basil leaves before serving.

Every forkful of this dish offers a delightful mix of creamy, cheesy orzo with the tangy bite of artichokes and olives. Serve it alongside a crisp white wine for an effortless yet impressive meal that’s sure to spark joy at any table.

Cheesy Orzo with Turkey and Cranberries

Diving into the cozy flavors of the season, I stumbled upon a dish that’s become a weeknight hero in my kitchen. It’s a delightful twist on comfort food, blending the heartiness of turkey with the sweet tang of cranberries, all hugged by cheesy orzo. Perfect for those evenings when you crave something satisfying yet easy to whip up.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 1 lb ground turkey, preferably lean
• 1/2 cup dried cranberries, plump and sweet
• 1/2 cup shredded sharp cheddar cheese, for that gooey melt
• 2 cups chicken broth, low sodium and flavorful
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves, for a fragrant touch

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in the orzo, cranberries, thyme, salt, and pepper, coating everything in the oil and turkey juices.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 10 minutes, or until the orzo is tender and the liquid is absorbed. Tip: Resist the urge to stir too often to prevent the orzo from becoming mushy.
5. Sprinkle the cheddar cheese over the top, cover again, and let it melt for 2 minutes off the heat. Tip: For a golden crust, broil for an additional 2 minutes before serving.

Now, this dish is a symphony of textures—creamy orzo, juicy turkey, and bursts of cranberry sweetness. Serve it straight from the skillet for a rustic presentation, or garnish with extra thyme for a pop of color. Not only does it bring warmth to the table, but it also leaves everyone asking for seconds.

Cheesy Orzo with Eggplant and Marinara

Very few dishes manage to strike the perfect balance between comfort and sophistication quite like this one. I stumbled upon this recipe during a lazy Sunday fridge clean-out, and it’s been a staple in my kitchen ever since. The combination of creamy orzo, tender eggplant, and tangy marinara is simply irresistible.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 1 medium eggplant, diced into 1-inch cubes
• 2 cloves garlic, minced
• 1 1/2 cups marinara sauce, preferably homemade or a high-quality store-bought
• 1/2 cup grated Parmesan cheese, plus extra for serving
• 1/4 cup fresh basil leaves, torn
• Salt and finely ground black pepper to taste

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the diced eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Stir in the marinara sauce and bring to a simmer. Let it cook for 5 minutes to allow the flavors to meld.
5. Fold in the cooked orzo and Parmesan cheese until well combined. Season with salt and pepper to taste. Tip: The residual heat from the orzo will melt the cheese beautifully.
6. Remove from heat and garnish with torn basil leaves. Tip: Fresh basil adds a bright contrast to the rich flavors of the dish.

Great for a cozy dinner, this dish boasts a creamy texture with a hint of smokiness from the eggplant. Serve it with a sprinkle of extra Parmesan and a side of crusty bread to soak up the delicious sauce.

Cheesy Orzo with Crab and Old Bay Seasoning

Nothing beats the comfort of a creamy, cheesy pasta dish, especially when it’s as easy to make as this Cheesy Orzo with Crab and Old Bay Seasoning. I stumbled upon this recipe during a summer visit to the Chesapeake Bay, where the crab is as fresh as it gets, and the Old Bay seasoning is a way of life. It’s become a staple in my kitchen for those nights when I crave something indulgent yet simple.

Ingredients

• 1 cup orzo pasta
• 2 tbsp rich extra virgin olive oil
• 1/2 lb fresh lump crab meat, carefully picked for shells
• 2 cloves garlic, minced
• 1 tsp Old Bay seasoning, plus extra for garnish
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• Salt to taste
• Freshly chopped parsley for garnish

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the orzo and cook according to package instructions until al dente, about 8-10 minutes. Tip: Stir occasionally to prevent sticking.
2. While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
3. Gently fold in the crab meat and Old Bay seasoning, being careful not to break up the crab too much. Cook for 2 minutes just to warm through.
4. Drain the orzo and return it to the pot. Stir in the heavy cream and Parmesan cheese until the pasta is evenly coated and the cheese has melted. Tip: If the sauce is too thick, a splash of the pasta cooking water can loosen it up.
5. Combine the orzo with the crab mixture in the skillet, tossing gently to mix. Taste and adjust seasoning with salt if needed.
6. Serve immediately, garnished with a sprinkle of Old Bay seasoning and freshly chopped parsley. Tip: For an extra touch of luxury, a drizzle of truffle oil before serving elevates the dish.

Lusciously creamy with a hint of spice from the Old Bay, this dish is a celebration of textures and flavors. The tender orzo pairs perfectly with the sweet, delicate crab, making it a dish that’s as satisfying to eat as it is to prepare. Try serving it with a crisp white wine and a side of garlic bread for a meal that feels like a vacation in every bite.

Conclusion

Brimming with cheesy goodness, our roundup of 18 orzo recipes is a treasure trove for any home cook looking to spice up their meal rotation. From creamy classics to inventive new twists, there’s something for everyone to love. We’d be thrilled if you tried these dishes, shared your favorites in the comments, and pinned your must-makes on Pinterest. Happy cooking!