Baked Orzo

Baked Orzo
Baked Orzo

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    . 1 1/2 cups orzo

  • 2

    . 1 tablespoon extra-virgin olive oil

  • 3

    . 1 small onion, finely chopped

  • 4

    . 1/2 teaspoon chopped thyme

  • 5

    . 6 ounces fresh goat cheese, at room temperature

  • 6

    . 3 ounces cream cheese, at room temperature

  • 7

    . 1/2 cup milk

  • 8

    . 1 tablespoon chopped flat-leaf parsley

  • 9

    . Kosher salt and freshly ground pepper

  • 10

    . 2 tablespoons grated pecorino cheese

Directions

1. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orzo until al dente. Drain. 2. Meanwhile, in a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from the heat. 3. Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top. Bake for about 25 minutes, until lightly browned.

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