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One-Pan Orzo Italiano

One-Pan Orzo Italiano

with Chicken Sausage, Tomatoes, and Spinach

Pasta night just got so easy, it’s mind-boggling. Everything in this recipe (and we really mean everything) is made in a single pan. And since the orzo is cooked risotto-style, with just the minimum amount of water it needs to get al dente, you don’t even have to drain it. The only thing that’s not minimal is the flavor: with chicken sausage, warmed tomatoes, and Parmesan and mozzarella cheeses, it’s about as big and bold as you can get.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time


serving amount

2 clove


5 ounce


1 unit


4 ounce

Grape Tomatoes

¼ ounce


6 ounce

Italian Chicken Sausage

⅔ cup

Orzo Pasta

(Contains Wheat)

½ tablespoon

Italian Seasoning

1 unit

Chicken Stock Concentrate

¼ cup

Mozzarella Cheese

(Contains Milk)

¼ cup

Panko Breadcrumbs

(Contains Wheat)

¼ cup

Parmesan Cheese

(Contains Milk)

Not included in your delivery

1 teaspoon

Olive Oil




Nutrition Values

/ per serving
Energy (kJ)2218 kJ
Calories530 kcal
Fat15 g
Saturated Fat6 g
Carbohydrate69 g
Sugar6 g
Dietary Fiber8 g
Protein38 g
Cholesterol100 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Pan


Preheat and Prep

Wash and dry all produce. Preheat broiler to high. Mince garlic. Finely chop spinach until you have 1 cup very packed spinach. Halve lemon; cut one half into wedges for serving. Halve tomatoes. Pick parsley leaves from stems and finely chop; discard stems. Remove 2 links sausage from casings (use other link as you like).

Cook Sausage

Heat a drizzle of olive oil in a large, tall-sided pan over medium-high heat (use an ovenproof pan if you have one). Add sausage, breaking up meat into pieces. Cook until just browned, about 3 minutes.

Start Orzotto

Add tomatoes and garlic to pan with sausage. Cook, stirring occasionally, until tomatoes start to wilt, 2-3 minutes. Add ⅔ cup orzo and ½ TBSP Italian seasoning (we sent more of both). Cook, stirring, until orzo is coated in juices, about 1 minute. Season with salt and pepper.

Finish Orzotto

Add 2 cups water, stock concentrate, and a pinch of salt to same pan. Bring to a boil, then lower heat to medium. Let simmer, stirring occasionally, until orzo is almost al dente, 7-9 minutes. Stir in chopped spinach and cook until wilted, about 3 minutes more. TIP: If mixture seems dry, add water ¼ cup at a time until loose.

Broil Orzotto

Stir ¼ cup mozzarella (we sent more) and a squeeze of lemon into pan. Season with salt, pepper, and more lemon to taste. (TIP: If your pan is not ovenproof, transfer mixture to a baking dish at this point.) Sprinkle panko and Parmesan over top of orzotto. Broil until panko is golden brown, 1-3 minutes.

Plate and Serve

Divide orzotto between plates. Sprinkle parsley over top. Serve with lemon wedges on the side for squeezing over.