Creamy Tomato Baked Orzo with Meatballs

One dish. 35 minutes. Zero stress. This Creamy Tomato Baked Orzo with Meatballs delivers pure comfort food without the weeknight chaos. Frozen meatballs make it ridiculously simple, while creamy tomato flavors make it a definite repeat meal.

Course Main Course

Cuisine American, Italian

Prep Time 5

Cook Time 35

Total Time 40

Servings

Calories 531kcal

Author Karly Campbell

Ingredients

16 ounces orzo pasta
3 cups chicken broth
2 cups ready-to-serve tomato soup see notes
20 frozen meatballs
1/3 cup julienne cut oil-packed sun-dried tomatoes drained
4 cloves garlic minced
3 cups chopped spinach
½ cup shredded parmesan
2 tablespoons butter cut into small cubes

Instructions

Preheat oven to 425 degrees. Spritz a 9x13 baking dish with non-stick spray.
Add the orzo, chicken broth, tomato soup, meatballs, sun-dried tomatoes, garlic, and spinach to the baking dish and stir to combine.
Place in the oven and bake uncovered for 25 minutes.
Sprinkle the Parmesan on top and add small chunks of butter to the dish. Stir everything together and continue baking for 7-10 minutes or until the liquid has absorbed and the orzo is tender.
Remove from the oven and let sit for 5 minutes before serving.

Notes

We really love this tomato soup to make this a super quick dinner, but this is an excellent use for leftover homemade tomato soup too. We also really like this roasted red pepper and tomato soup for a little more veggie oomph.

You can use any variety of meatballs. We usually do the frozen homestyle meatballs which makes this one of the easiest meals on the planet, but our turkey meatballs (fully cooked) will work great here too.

We’ve also tested this with fairly small bits of broccoli (fresh) in lieu of the spinach. Works great! I use around 2-ish cups.

Don't want to dirty a cutting board or knife? Tear the spinach into smaller bits with your hands, buy julienne cut sun-dried tomatoes at the store, and use garlic from a jar. Couldn't be easier.

Nutrition