One-Pan Sausage Orzo with Tomatoes and Spinach

This one-pan orzo dish is the ultimate weeknight dinner: hearty, cheesy and packed with Italian flavors. Chicken sausage, juicy tomatoes and fresh spinach come together with orzo cooked risotto-style, so you don’t even need to drain the pasta. A crispy panko-Parmesan topping adds the perfect crunch.

Best of all, everything cooks in a single skillet-less mess, more flavor. Serve it with a squeeze of lemon for brightness and watch it disappear.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView 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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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 chop; discard stems. Remove 4 sausage links from casings.
2. Heat a large drizzle of olive oil in a large, tall-sided ovenproof pan over medium-high heat. Add sausage, breaking into pieces. Cook until browned, about 3 minutes.
3. Add tomatoes and garlic to pan. Cook, stirring, 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 pan. Season with salt, pepper and more lemon to taste. If pan is not ovenproof, transfer to a baking dish. Sprinkle panko and Parmesan over top. Broil until panko is golden brown, 1-3 minutes.
6. Divide orzotto among 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 pork or turkey Italian sausage. Just remove the casings and crumble as directed.

Can I make this dish gluten-free?

Absolutely! Use gluten-free orzo and gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or in the microwave.