One-Pan Orzo Marinara
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One-Pan Orzo Marinara

One-Pan Orzo Marinara

with Chicken Sausage and Crispy Breadcrumbs

If there’s a cooking equivalent of an “easy” button, it’s the one-pan recipe—there’s no random kitchen doodads to search for, no hours spent cleaning. So if easy is what you’re looking for, you’ve come to the right place. Even the orzo pasta here skips the usual separate pot of boiling water and cooks right in the tomato sauce, along with the sausage, onion, and kale. The final step, in which the whole thing is baked to give it a crispy, cheesy finish, doesn’t even need a casserole dish—as long as your pan is ovenproof, it can go straight in the oven.


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

Total Time35 minutes
Prep Time


/ serving 4 people

1 unit

Yellow Onion

1.5 cup

Orzo Pasta

(Contains Wheat)

18 ounce

Italian Chicken Sausage

4 ounce


2 tablespoon

Italian Seasoning

1 teaspoon

Chili Flakes

27.52 ounce

Crushed Tomatoes

¼ cup

Parmesan Cheese

(Contains Milk)

½ cup

Panko Breadcrumbs

(Contains Wheat)

½ cup

Italian Cheese Blend

(Contains Milk)

Not included in your delivery

5 teaspoon

Olive Oil

1 teaspoon


3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Energy (kJ)3305 kJ
Calories790 kcal
Fat34 g
Saturated Fat14 g
Carbohydrate86 g
Sugar14 g
Dietary Fiber6 g
Protein38 g
Cholesterol165 mg
Sodium1920 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
Small Bowl


Preheat and Prep

Wash and dry all produce. Preheat broiler to high or oven to 500 degrees with rack in upper position. Halve, peel, and and finely chop onion. Measure out 1½ cups orzo (we sent more—save the rest for another use).

Cook Sausage

Heat a drizzle of olive oil in a large pan over medium-high heat (we recommend using an ovenproof pan). Add sausage and break meat up into pieces. Cook, tossing occasionally, until lightly browned, about 5 minutes.

Cook Veggies

Add another drizzle of olive oil to pan, then toss in onion, kale, and a big pinch of salt. Cook, tossing, until veggies are softened, about 5 minutes. Toss in 5 tsp Italian seasoning (save the last teaspoon for step 5) and a pinch of chili flakes if you like it spicy. Cook, tossing, until fragrant, about 1 minute.

Make Sauce

Stir orzo, tomatoes, 1¾ cups water, 1 tsp sugar, and a few big pinches of salt and pepper into pan. Lower heat to medium. Simmer, stirring occasionally, until orzo is al dente, 12-15 minutes. (TIP: If mixture dries out, add water ¼ cup at a time to loosen.) Remove pan from heat. Add Parmesan and 2 TBSP butter, stirring to melt. Season with salt and pepper. If your pan is not ovenproof, transfer mixture to a baking dish at this point.

Mix Crust

Place 1 TBSP butter in a small microwave-safe bowl and microwave until melted, about 20 seconds. Stir in 1 TBSP olive oil, panko, Italian cheese, and remaining Italian seasoning. Season with salt and pepper.

Finish and Serve

Evenly sprinkle crust over orzo. Broil or bake until panko is golden brown, 1-3 minutes. (TIP: Keep an eye on things and remove from oven immediately if you see or smell any burning.) Let stand for 5 minutes to cool and settle a bit. Sprinkle with more chili flakes, if desired. Divide between plates and serve.