Orzo pasta is cooked in a tomato sauce. The addition of bacon and melted mozzarella makes this orzo recipe simply divine!
- 12 rashers streaky bacon, sliced into 1cm (½in) strips
- 15ml (1 tbsp) oil
- 450g (1lb) orzo
- 450g (1lb) passata
- 600ml (1pt) vegetable stock
- 180g (6oz) baby spinach, washed
- 120g (4oz) Parmesan cheese, grated
- Fry the bacon pieces on a high heat in the oil in a large saucepan.
- Cook until browned, then add the orzo and passata. Stir until thoroughly mixed.
- Add the stock and bring the mixture to the boil.
- Simmer until the liquid has been absorbed and the orzo is tender, which takes about 15 minutes. Stir frequently to prevent orzo from sticking to the bottom of the pan. Add a splash more water if needed in case it dries up and the pasta isn’t cooked yet.
- When the orzo is cooked, remove the pan from the heat and add the spinach and mozzarella. Stir until the spinach is wilted and the mozzarella melted, forming strings.
- Serve in bowls and top with Parmesan cheese. Enjoy!
- You can use bacon lardons, like I did in this case. About 300g (10oz) will do but you can use more if you prefer!
- The bacon can be substituted with cooked ham, which is added towards the end of cooking time to heat through.
- Category: Dinner
- Method: Fry
- Cuisine: Italian
- Serving Size: 1 serving
- Calories: 546
- Sugar: 4.2 g
- Sodium: 1018 mg
- Fat: 19.1 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 62 g
- Fiber: 4.1 g
- Protein: 28.9 g
- Cholesterol: 14 mg
Keywords: orzo pasta, tomato and mozzarella orzo, orzo mozzarella, tomato orzo, bacon orzo