Chef notes
There’s just something about orzo that pleases everyone. Maybe it’s the small, rice-like shape or its comforting chew. Or perhaps it’s the fact that it cooks up in next to no time. Whatever the reason, this one-pot orzo dinner is sure to be a hit with your entire family. The tender pasta is paired with bite-sized meatballs, wilted spinach and garlicky marinara for a complete meal that’s cozy and satisfying.
This quick recipe is full of little bits of brilliance. The meatballs are made with Italian sausage, which is a flavorful shortcut that doesn’t require many other ingredients. While Italian sausage is most commonly made with pork, you can use any kind you like — chicken or turkey, sweet or hot. Just be sure you’re starting with uncooked sausage, which will make it easier to shape the meatballs.
Another time-saving tip? Use your favorite jar of store-bought marinara rather than making the sauce from scratch. For a complete, nutritious meal, stir in an entire package of fresh baby spinach. Oh, and did we mention that it all comes together in a single pot and takes only 30 minutes to cook?
While a dollop of ricotta cheese atop each serving is optional, I highly recommend it. The cool creaminess counters the rich meatballs and tomato-y orzo perfectly. Plus, if your family is anything like mine, a little extra cheese at the table is always welcomed.
Technique Tip: Jarred marinara sauce varies in salt level, which is why you should taste the finished dish before seasoning it with salt and pepper. Between the jarred sauce and Parmesan cheese, you’ll likely find that you don’t need to add any salt at all.
Swap Option: If desired, you can replace the baby spinach with seven ounces of thawed frozen chopped spinach. Squeeze out as much liquid as possible from the thawed spinach before stirring it into the pot.
Ingredients
- 1 pound uncooked sweet or hot Italian sausage, casings removed
- 1 tablespoon olive oil, plus more as needed
- 1¼ cups (8 ounces) dried orzo
- 2 cloves garlic, thinly sliced
- 1 (24-ounce) jar marinara sauce
- 1/2 cup water
- 5 ounces fresh baby spinach (about 5 packed cups)
- 1 ounce Parmesan cheese (1/2 cup firmly packed freshly grated or 1/3 cup store-bought grated)
- kosher salt, to taste
- freshly ground black pepper, to taste
- whole-milk ricotta cheese, for serving (optional)
Preparation
1.Form the sausage into 1-inch meatballs (about 1 heaping teaspoon each), wetting your hands with water as needed to keep the mixture from sticking, and place on a baking sheet. You should have about 40 meatballs.
2.Heat the olive oil in a medium (about 10-inches in diameter) Dutch oven set over medium heat. Add about half of the meatballs in a single layer, being careful not to overcrowd them, and pan-fry until browned on the bottom, about 3 minutes. Use tongs to carefully flip the meatballs and brown on a second side, about 3 minutes more. Transfer to a large plate (the meatballs may not be fully cooked, but they’ll finish cooking with the pasta). Repeat with the remaining meatballs ( if the pan looks dry, add another drizzle of olive oil before pan-frying the remaining meatballs).
3.Drain off all but 1 tablespoon of fat in the pan. Add the orzo and garlic to the pan and sautè until the orzo is lightly toasted and the mixture is fragrant, about 2 minutes. Stir in the marinara sauce, water, reserved meatballs and any accumulated juices on the plate. Bring the mixture to a boil, less than 1 minute.
4.Cover and reduce heat to simmer, stirring frequently so that the orzo doesn’t stick, until most of the liquid is absorbed and the pasta is al dente, about 10 minutes.
5.Gently fold in the spinach, handfuls at a time, until just wilted, 2 to 3 minutes. Remove from the heat and stir in the Parmesan cheese. Taste and season with salt and pepper as needed. Serve with a dollop of ricotta cheese, if desired.
