EASY MEATBALL ORZO CASSEROLE — Orzo pasta, frozen meatballs, Alfredo sauce, pesto and spinach combine in this quick and easy casserole that the whole family will love.
If you’re looking for a quick and easy casserole dish–something you can literally throw together in a matter of minutes–then you’ll want to try this Easy Meatball Orzo Casserole.
Basically, you cook the orzo for about 8 minutes, then stir everything together, and transfer it to a baking dish. So easy! And it bakes up in about 30 minutes, so dinner is on the table in about 45 minutes.
My family loves everything about this casserole–specifically the orzo, which is one of our favorite pastas. And the meatballs, which are pretty much a staple at our house.
Be sure and check out all of my meatball recipes to see just how versatile a frozen meatballs can be.
If you prefer, you can always do everything from scratch, and I’m sure it would be amazing! But if you don’t have much time, and you’ve got a hungry family to feed, this recipe is perfect just the way it is.
My kinds don’t even mind the spinach, which they wouldn’t touch if I served it solo. So hurrah for one dish meals that incorporate veggies too!
Of course, like most casseroles, this one serves a crowd, which makes it perfect for potlucks and other large gatherings. It also freezes well, and if you have leftovers, it’s just as delicious on day two.
Dinner really doesn’t get much easier than this Easy Meatball Orzo Casserole. Loaded with pasta, meat and veggies, it’s a hearty, satisfying meal the whole family will love.
Be sure to save this Easy Meatball Orzo Casserole recipe to your favorite Pinterest board for later.
Tips for Cooking Pasta
Use a big pot: Cook pasta in a large pot–big enough to hold 6 quarts of water per pound of pasta.
Salt: Generously season your cooking water with salt. A few teaspoons per quart of water is a good place to start. Although a little more or less is fine, depending on your preference.
Don’t overcook: Boil your pasta to until it is al dente, which means it’s cooked, but still a bit chewy. You’ll want to test your pasta for flavor and texture every 20 seconds or so during the last few minutes of cooking.
If you’ll continue cooking the pasta in a sauce, or baking it in the oven, remove the pot from the heat a few minutes before it’s done to prevent overcooking.
Here’s what you’ll need to make Easy Meatball Orzo Casserole
- Chicken broth
- Orzo pasta
- Frozen meatballs
- Alfredo sauce
- Basil pesto
- Parmesan cheese
- Salt and pepper
- 4 cups chicken broth
- 16 ounces orzo pasta
- 1 (26 oz.) bag frozen meatballs
- 3 cups fresh spinach, chopped
- 1 (16 oz.) jar Alfredo sauce
- 1 (6 oz.) container refrigerated basil pesto
- Salt and pepper, to taste
- 1/4 cup grated Parmesan cheese
- Preheat oven to 350 degrees. Grease a 9x13-inch baking dish.
- In a large saucepan, bring broth to a boil. Add orzo and cook for 6-8 minutes (orzo will finish cooking in the oven).
- Transfer orzo and broth mixture to a large mixing bowl and stir in meatballs, spinach, Alfredo sauce, pesto and salt and pepper, to taste. Transfer to the prepared baking dish.
- Top with Parmesan cheese. Bake for 25-30 minutes, or until bubbly and light golden brown on top.
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Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 245Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 729mgCarbohydrates: 29gFiber: 2gSugar: 2gProtein: 9g
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