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Creamy Baked Orzo with Goat Cheese

blog Tips from the F&W Test Kitchen


slideshow  More Baked Pasta Dishes


  • Total Time:
  • Servings: 6

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  • 1 1/2 cups orzo
  • 1 tablespoon extra-virgin olive oil
  • 1 small onion, finely chopped
  • 1/2 teaspoon chopped thyme
  • 6 ounces fresh goat cheese, at room temperature
  • 3 ounces cream cheese, at room temperature
  • 1/2 cup milk
  • 1 tablespoon chopped flat-leaf parsley
  • Kosher salt and freshly ground pepper
  • 2 tablespoons grated pecorino cheese


  1. Preheat the oven to 375°. In a large pot of boiling salted water, cook the orzo until al dente. Drain.
  2. Meanwhile, in a large skillet, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about 1 minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from the heat.
  3. Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top. Bake for about 25 minutes, until lightly browned.
Contributed By Photo © Ashley Colbourne Published September 2012

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