Baked Orzo with Smoked Sausage and Spinach

Name: Baked Orzo with Smoked Sausage and Spinach
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 oz orzo pasta; 1 pint cherry tomatoes; garlic salt, to taste; cracked black pepper, to taste; 14 oz smoked sausage; 5 oz fresh spinach; 1 cup creamy spinach artichoke dip; 4 cups chicken stock; Grated Parmesan cheese, for garnish

This one-pan baked orzo combines smoked sausage, cherry tomatoes, and fresh spinach in a creamy spinach artichoke sauce, delivering a complete dinner with minimal cleanup.

🌍American 🏷️Baked orzo 🏷️Orzo pasta 🏷️Smoked sausage 🏷️Sausage pasta One-pan meal

🏷️

🏷️Casserole

-0:00

melissajorealrecipesonTikTok

Total

45 min

Servings

4

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok · by melissajorealrecipes

-0:00

melissajorealrecipesonTikTok

Ingredients

16 oz orzo pasta
1 pint cherry tomatoes
garlic salt, to taste
cracked black pepper, to taste
14 oz smoked sausage
5 oz fresh spinach
1 cup creamy spinach artichoke dip
4 cups chicken stock
Grated Parmesan cheese, for garnishoptional

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Instructions

1
Preheat your oven to 400°F (200°C).
2
In a large baking dish, add the uncooked orzo pasta.
3
Add the cherry tomatoes and season with garlic salt and cracked black pepper.
4
Slice the smoked sausage into rounds and add them to the baking dish.
5
Top with fresh spinach, creamy spinach artichoke dip, and pour the chicken stock over everything. Do not stir.
6
Place the dish on the middle rack of the preheated oven and bake for about 20 minutes.
7
Halfway through baking, carefully remove the dish from the oven and give everything a good stir to combine.
8
Return the dish to the oven and bake for another 15-20 minutes, or until the orzo is tender and has absorbed most of the liquid.
9
Remove from the oven, stir one last time, and serve warm, garnished with grated Parmesan cheese if desired.

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Tips & Notes

Pro tips

Slice the smoked sausage into thin rounds or half-moons for even cooking and better distribution throughout the dish.
Stir the orzo mixture halfway through baking to ensure even cooking and prevent sticking to the bottom of the pan.
Use freshly grated Parmesan for garnish rather than pre-grated; it melts better and tastes fresher.
Do not overcook the orzo; it continues to soften slightly as it sits. Aim for al dente at the 25-minute mark.

Substitutions

Smoked sausage → chicken sausage or diced cooked bacon (same amount; reduces smokiness)
Spinach artichoke dip → cream cheese mixed with 2 tbsp pesto and 1 tbsp Parmesan (maintains creaminess with different flavor)
Cherry tomatoes → diced Roma tomatoes or sun-dried tomatoes (same volume; sun-dried adds deeper flavor)
Chicken stock → vegetable stock or white wine mixed with stock (maintains richness without meat flavor)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven (covered) for 15–20 minutes, stirring in a splash of stock if dry.

Common Questions

Can I make this ahead of time?

Yes. Assemble the dish in the baking dish up to 8 hours ahead, cover, and refrigerate. Add 5–10 minutes to baking time if starting cold.

What type of smoked sausage works best?

Use fully cooked smoked sausage (kielbasa or similar). Slice into rounds or half-moons before adding. Pre-cooked ensures it heats through without drying out.

Can I use frozen spinach instead of fresh?

Yes. Thaw frozen spinach, squeeze out excess liquid, and use the same amount. This prevents excess water from diluting the sauce.

How do I know when it's done baking?

The orzo should be tender (not mushy), the sauce should bubble at the edges, and the top should be light golden. Check at 25 minutes; bake up to 30 if needed.