This pasta dish is a keeper. It’s a quick and delicious dinner that can be made in less than 30 minutes. I love pasta, so this recipe has become a true favorite for me and my 19 month old daughter as well.
Thank you Fred Meyer for sponsoring this recipe in celebration of national cheese day!
Ingredients:
1 pint heavy whipping cream
1-2 garlic cloves, grated
1 1/2 cups shredded Parmesan cheese
1 lb orzo uncooked
1 cup shredded mozzarella cheese
Salt to taste
Instructions:
1. Heat they heavy cream in a saucepan over medium high heat. Add in the grated garlic.
2. Once the cream is hot, mix in the shredded Parmesan cheese.
3. Cook the orzo according to the package, making sure to salt the pasta water. Once cooked, drain the water out.
4. Add the hot cheesy cream into the pot of pasta and stir to combine.
5. Place the pasta in a buttered 9 x 13 inch baking dish.
6. Shred the mozzarella and sprinkle 1 cup over the orzo along with 1/2 cup of shredded Parmesan.
7. Bake at 350 degrees Fahrenheit for 15 minutes or until the cheese becomes golden brown.
- 1 pint heavy whipping cream
- 1-2 garlic cloves, grated
- 1½ cups shredded Parmesan cheese
- 1 lb orzo uncooked
- 1 cup shredded mozzarella cheese
- Salt to taste
- Heat they heavy cream in a saucepan over medium high heat. Add in the grated garlic.
- Once the cream is hot, mix in the shredded Parmesan cheese.
- Cook the orzo according to the package, making sure to salt the pasta water. Once cooked, drain the water out.
- Add the hot cheesy cream into the pot of pasta and stir to combine.
- Place the pasta in a buttered 9 x 13 inch baking dish.
- Shred the mozzarella and sprinkle 1 cup over the orzo along with ½ cup of shredded Parmesan.
- Bake at 350 degrees Fahrenheit for 15 minutes or until the cheese becomes golden brown.
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