One-Pan Sausage Orzo with Spinach and Tomatoes

This one-pan orzo dish is the ultimate weeknight dinner: everything comes together in a single skillet and the orzo cooks risotto-style so you don’t even need to drain it. With savory chicken sausage, sweet grape tomatoes and a creamy spinach base, every bite is packed with flavor. A crispy panko and Parmesan topping adds the perfect crunch.

Best of all, this recipe is as simple as it is satisfying. You’ll have a hearty, cheesy meal on the table in about 30 minutes, with minimal cleanup. It’s a family-friendly favorite that proves you don’t need a dozen pots to make something delicious.

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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

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

9 ounce Italian Chicken SausageView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Black pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the broiler to high or oven to 500°F. Bring a medium pot of salted water to a boil. Meanwhile, wash and dry all produce. Mince the garlic. Finely chop the spinach until you have about 1 very packed cup (2 cups for 4 servings). Halve the lemon; cut one half into wedges. Halve the grape tomatoes. Pick the parsley leaves from the stems; discard the stems and finely chop the leaves.
2. Once the water is boiling, add the orzo and cook until al dente, 7-9 minutes. Reserve 1 cup of the pasta cooking water, then drain the orzo. Heat a large drizzle of olive oil in a large, high-sided ovenproof pan over medium-high heat. Add the sausage and cook, breaking it up into pieces, until just browned, 3-4 minutes (it will finish cooking later).
3. Add the tomatoes and garlic to the pan with the sausage. Cook, stirring occasionally, until fragrant and the sausage is cooked through, 2-3 minutes. Stir in half the Italian seasoning (use all for 4 servings) and season with salt and pepper. Cook, stirring, until the tomatoes start to break down, 2-3 minutes more. Reduce the heat to medium.
4. Stir in the spinach, stock concentrate, ½ cup of the reserved pasta water (¾ cup for 4 servings) and the cooked orzo. Cook, stirring, until the spinach is wilted and the mixture is creamy, 2-3 minutes. If the mixture seems dry, stir in a splash more of the reserved pasta water.
5. Stir in the mozzarella and a squeeze of lemon juice. Season with salt, pepper and more lemon juice to taste. If your pan is not ovenproof, transfer the mixture to a baking dish. In a small bowl, combine the panko, Parmesan, a drizzle of olive oil, salt and pepper. Sprinkle the panko mixture evenly over the orzotto. Broil or bake until the panko is golden brown, 2-3 minutes. Watch carefully to prevent burning.
6. Divide the orzotto among plates. Sprinkle with the chopped parsley. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, you can substitute orzo with another small pasta like ditalini or stelline. Adjust the cooking time according to the package directions and reserve the pasta water as directed.

How do I store leftovers?

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

Can I make this dish dairy-free?

Absolutely. Omit the mozzarella and Parmesan or use dairy-free alternatives. For the topping, try nutritional yeast mixed with panko for a cheesy flavor.