Creamy Baked Orzo with Meatballs

Von Pinch of Yum · 45 Min.

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Zubereitung

1. Preheat the oven to 425°F. In a 9×13 baking dish, combine the orzo, broth, tomato soup, meatballs and halved cherry tomatoes, and stir to coat everything.
2. Bake for 25 minutes. Stir and check the texture; if needed, bake another 10 minutes until the orzo has absorbed the liquid.
3. Fluff the orzo with a fork and stir in any liquid bubbling around the edges, which will break down the tomatoes and release their juices. Add more soup or broth if the orzo is drying out as it sits.
4. Stir in the Parmesan, garlic and butter until melted.
5. Top with fresh basil and olive oil, then season with salt and pepper.

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KnoblauchKäseTomateParmesanHähnchenNudelnKirschtomateSuppennudeln