Italian Sausage and Creamy Sun-Dried Tomato Baked Orzo
easy prep & pan included
Prep & Cook Time:60+ min.
Cook Within:5 days
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 400 degrees. Thoroughly rinse fresh produce and pat dry.
Combine orzo, marinara, 1 cup water, ¼ tsp. salt, and a pinch of pepper in provided tray.
[PIC: orzo in tray]
Add the Sausage
Remove Italian sausage from casing, if necessary.
Stir in Italian sausage, red bell pepper, sliced onion, and half the mozzarella (reserve remaihning for topping) into tray. Top with four evenly-sized dollops of cream cheese and remaining mozzarella.
[PIC: dollops on top, cheese on top]
Bake the Dish
Cover tray with foil. Bake in hot oven until orzo is tender and sausage reaches a minimum internal temperature of 160 degrees, 30-35 minutes.
Carefully remove tray from oven. Top with pesto. Bon appétit!
[PIC: pesto being globbed over a bit]
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