Italian Sausage and Creamy Sun-Dried Tomato Baked Orzo
easy prep & pan included
Prep & Cook Time:40-50 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare the Ingredients
Preheat oven to 450 degrees. Thoroughly rinse fresh produce and pat dry.
Combine orzo, marinara, 1 cup water, and a pinch of pepper in provided tray.
Add the Sausage
Remove Italian sausage from casing, if necessary.
Stir Italian sausage, red bell pepper, onion, and cream cheese into tray. Cream cheese will melt as it bakes. Top with mozzarella.
Bake the Dish
Cover tray with foil. Bake covered in hot oven, 15 minutes.
Carefully remove tray from oven. Remove foil. Bake again until orzo is tender and sausage reaches a minimum internal temperature of 160 degrees, 15-20 minutes.
Carefully remove tray from oven. Top with pesto. Bon appétit!
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