One-Pan Sausage Orzo with Tomatoes and Spinach

This one-pan orzo dish is the ultimate weeknight dinner: everything cooks in a single skillet and the pasta is cooked risotto-style so you don’t even need to drain it. With savory chicken sausage, sweet grape tomatoes and a blend of mozzarella and Parmesan, it’s packed with flavor and comes together in under 30 minutes.

Best of all, the whole family will love it. The orzo gets creamy and tender, while the panko-Parmesan topping adds a satisfying crunch. Serve with a squeeze of fresh lemon to brighten every bite.

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Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.5 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

12 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

1.33 cup Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 2 cups very packed. Halve lemon; cut one half into wedges. Halve tomatoes. Pick parsley leaves and finely chop; discard stems. Remove 4 links sausage from casings.
2. Heat a large drizzle of olive oil in a large, tall-sided ovenproof pan over medium-high heat. Add sausage, breaking it up into pieces. Cook until just browned, about 3 minutes.
3. Add tomatoes and garlic to the pan. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add 1⅓ cups orzo and Italian seasoning. Cook, stirring, until orzo is coated, about 1 minute. Season with salt and pepper.
4. Add 4 cups water, stock concentrates and a pinch of salt. Bring to a boil, then reduce heat to medium. Simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in spinach and cook until wilted, about 3 minutes more. If mixture seems dry, add water ¼ cup at a time.
5. Stir mozzarella and a squeeze of lemon into the pan. Season with salt, pepper and more lemon to taste. If your pan is not ovenproof, transfer mixture to a baking dish. Sprinkle panko and Parmesan over the top. Broil until panko is golden brown, 1-3 minutes.
6. Divide orzo between plates. Sprinkle parsley over top. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of sausage?

Yes, you can substitute with any fully cooked sausage like turkey, pork or plant-based sausage. Just adjust cooking time as needed.

Can I make this dish ahead of time?

This dish is best served fresh, but you can store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave, adding a splash of water to loosen.

What can I use instead of orzo?

You can use other small pasta like ditalini, stelline or even rice. Keep in mind cooking times may vary.