One-Pan Baked Orzo Bolognese

• nutrition focus

  What does this food offer in terms of nutrients and physical nourishment?

  Protein (ground beef, cheese)

  Carbohydrates (orzo, veggies)

  Fat (olive oil, ground beef, cheese)

  Fiber (orzo, veggies)

  Other (antioxidants from veggies, iron, B vitamins, zinc from beef)

• satisfaction factor

  What does this food offer in terms of mental satisfaction through flavor, texture, and experience?

  Savory/umami

  Tangy

  Chewy/crunchy (toasted bits)

  Creamy

  Chunky

I’m in my one-pan wonder era, and I’m not mad about it. I just love how cozy it feels to cook an entire meal in one pot and I love the quick clean up even more!

This baked orzo bolognese has it all — carbs from the pasta, fiber from the veggies, a little fat and protein from the ground beef, and creamy texture from the cheese on top. Although this dish has carrots and celery, you’d hardly notice because it blends so well into the meat mixture making it a great option for adding veggies in when you’re not the biggest fan.

This recipe makes about 3-4 servings, depending on if its served alone or with a side salad or toasted bread for more filling factor. It’s perfect for a chilly winter weeknight dinner — comforting, warming, and nourishing, and comes together in one pan with minimal skill, just a little babysitting!

Allergens: Gluten (optional), dairy (optional)

Servings: ~ 4 servings

Prep time: 15 minutes

Cook time: 1 hour

Total time: 1 hour 15 minutes

Ingredients:

1 pound lean ground beef (you can use any lean ground meat)

2 1/2 cups beef broth (I opt for low sodium because I like to add in my own salt later!)

1 cup orzo pasta

1 cup tomato sauce (I used tomato basil sauce)

1/2 yellow onion, diced*

2 medium carrots, trimmed and diced*

2 celery stalks, trimmed and diced*

1/2 tbsp olive oil

Salt and pepper, to taste

Optional:

Fresh mozzarella cheese for topping

Tip: Some grocery stores sell mirepoix (celery, carrots, onion) in their prep foods section for a time-saver. If using prepped, use 1 cup.

Directions:

1. In a 4 quart sauté pan, heat olive oil over medium high heat.

2. Add mirepoix (onion, celery, carrots) and heat until carrots begin to tenderize but aren’t yet soft enough to push a fork through easily.

3. Add ground beef. Season with salt and pepper. Cook, stirring regularly to break up meat, until fully cooked through.

4. Add tomato sauce and broth. Mix until well combined.

5. Add orzo. Cook, stirring regularly to prevent orzo sticking to the bottom, for about 20 minutes or until pasta is al dente and the liquid is fully absorbed.

6. Set broiler to high (if adding cheese). Spread pulled apart mozzarella on top and broil until cheese melts and begins to bubble and brown.

7. Best served warm and with a toasty chunk of bread. Enjoy!

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