Easy Creamy Tomato Baked Orzo

I love orzo—the small rice-shaped pasta is quick cooking and super versatile—I always have a box in my pantry. Tomatoes are featured three times here in the form of cherry tomatoes, tomato paste and sun dried tomatoes and are made even more delicious with creamy ricotta and mozzarella. There’s also a dash of soy sauce for a back note of salty umami. The oven does all the work here—and the result is a dish so comforting you’ll want to eat it with a spoon.

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Serves 6

INGREDIENTS

3 cups cherry tomatoes
4 cloves garlic, chopped
2 shallots, chopped
¼ cup tomato paste
1 tablespoon soy sauce
Pinch of chili flakes
3 tablespoons extra virgin olive oil
1 pound dry orzo
½ cup chopped sun dried tomatoes
½ cup ricotta
½ cup chopped fresh basil, plus more leaves for garnish
1½ cups freshly shredded mozzarella
Kosher salt and freshly ground black pepper

METHOD

Preheat oven to 425F.

In a 9x13 inch baking dish, add cherry tomatoes, garlic, shallots, tomato paste, soy sauce, chili flakes and olive oil and stir to combine. Arrange in a single layer and roast for 15 minutes or until tomatoes are burst and a touch charred in spots.

Reduce oven to 400F.

Remove the baking dish from the oven and stir in orzo and sun dried tomatoes. Pour in 2½ cups of warm tap water and stir to combine. Return the baking dish to the oven and bake for 12-14 minutes. There should still be some liquid in the baking dish.

Remove the baking dish and stir in ¼ cup water along with ricotta and basil. Smooth top and sprinkle mozzarella atop in an even layer. Bake another 10 minutes or until cheese is melted. If desired, broil for 2 to 3 minutes to brown the top. Garnish with basil leaves and serve.