Oven-Ready
Italian Sausage and Creamy Sun-Dried Tomato Baked Orzo
easy prep & pan included
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Sarah Thomsen
In Your Box (serves 2)
- 8 oz. Italian Pork Sausage Links
- 6 fl. oz. Marinara Sauce
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6 oz. Orzo Pasta
- 4 oz. Sliced Red Bell Pepper
- 2 oz. Sliced Red Onion
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2 oz. Shredded Mozzarella
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1 oz. Light Cream Cheese
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1 Tbsp. Sun-Dried Tomato Pesto
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories810
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Carbohydrates85g
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Net Carbs78g
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Fat36g
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Protein40g
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Sodium1680mg
Recipe Steps
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prepare the Ingredients
Preheat oven to 400 degrees. Thoroughly rinse fresh produce and pat dry.
Combine orzo, marinara, 1 cup water, and a pinch of salt and pepper in provided tray. -
2 Add the Sausage
Remove Italian sausage from casing, if necessary.
Stir Italian sausage, red bell pepper, sliced onion, and half the mozzarella (reserve remaining for topping) into tray. Top with four evenly-sized dollops of cream cheese and remaining mozzarella. Cream cheese will melt as it bakes. -
3 Bake the Dish
Cover tray with foil. Bake covered in hot oven until orzo is tender and sausage reaches a minimum internal temperature of 160 degrees, 30-35 minutes.
Carefully remove tray from oven. Top with pesto. Bon appétit!
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