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Cheesy, Creamy Baked Orzo with Fontina and Peas

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  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 4 cups low-sodium chicken broth
  • 1 pound orzo pasta
  • 4 Tbsp. butter
  • Cooking spray for the baking pan
  • 1 onion, chopped
  • 2 large cloves of garlic, minced (my own addition)
  • 8 oz. white mushrooms, wiped, trimmed, sliced (I used Baby Bellas, add another 8 oz. of prefered)
  • 1 cup Marsala wine
  • 1 cup heavy cream (original recipe calls for 1/2 cup)
  • 4 oz. shredded fontina cheese
  • 4 oz. diced fresh mozzarella cheese
  • 1 cup frozen peas, thawed (add another cup if you like)
  • 1 tsp. salt (original recipe calls for 1/2 tsp)
  • 1/2 tsp. freshly ground black pepper
  • 1/4 cup plain bread crumbs (original recipe calls for 1/2 cup)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 tsp. dried thyme


  1. Preheat oven to 400 degrees F.
  2. Spray a 9 x 13″ baking dish with cooking spray.
  3. Bring the chicken broth to a boil over medium-high heat in a medium sized saucepan.
  4. Add the orzo and cook until almost tender, about 7 minutes.
  5. Melt the butter over medium heat in a medium skillet.
  6. Add the onion and saute until tender, 3 minutes.
  7. Add the garlic and saute for another minute, do not burn.
  8. Add mushrooms and continue to saute until golden around the edges, around 7 minutes.
  9. Add Marsala wine.
  10. Scrape the brown bits off bottom of the pan and cook until Marsala is reduced by half, about 5 minutes.
  11. Add mushroom mixture to the orzo in a large bowl.
  12. Add the cream, fontina and mozzarella cheeses, peas, salt and pepper.
  13. Stir to combine.
  14. Pour the mixture into the prepared baking dish.
  15. In a small bowl, combine bread crumbs, Parmesan, and thyme.
  16. Sprinkle the bread crumb mixture over the top of the pasta/mushroom/pea mixture.
  17. Bake until golden brown on top, 25 minutes.
  18. I also broiled it for 3 minutes to get the top more golden brown.

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