Creamy Tomato Garlic Orzo with Ricotta is a warm, comforting dish that delivers rich Italian-inspired flavor in under 30 minutes. Cooked risotto-style for maximum creaminess, this orzo absorbs a garlicky tomato broth and finishes with a dollop of fresh ricotta for added richness. Whether served as a quick vegetarian main course or a stylish side, it’s a simple one-pan meal that feels both rustic and refined.
Why You’ll Love This Recipe
- One-pan simplicity: Everything cooks in one pot, making prep and cleanup quick and easy.
- Rich, creamy texture: Orzo absorbs a tomato-garlic broth, creating a naturally creamy consistency.
- Flavorful and balanced: Tomato paste and crushed tomatoes offer depth, while garlic and chili flakes add just the right amount of kick.
- Elegant comfort food: The addition of ricotta brings a soft, luxurious finish to every bite.
- Flexible and adaptable: Add vegetables, proteins, or cheese to make it your own.
- Quick to prepare: Ready in just 25 minutes from start to finish.
- Vegetarian-friendly: A hearty, satisfying option for meatless meals.
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
1 tbsp olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 cup dry orzo pasta
1 tbsp tomato paste
1 cup crushed tomatoes
2 cups vegetable broth (or chicken broth)
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt and black pepper to taste
¼ cup fresh parsley, chopped
½ cup ricotta cheese (for topping)
Optional Add-ins:
Sautéed mushrooms or spinach
Grated Parmesan for extra richness
directions
- Sauté the aromatics: In a large saucepan, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened and translucent.
- Build flavor: Stir in the garlic and tomato paste. Cook for 1–2 minutes until the garlic is fragrant and the paste deepens in color.
- Toast the orzo: Add dry orzo and stir constantly for 1 minute to lightly toast and coat in the tomato mixture.
- Simmer: Pour in the crushed tomatoes and broth. Stir in oregano, chili flakes (if using), salt, and black pepper.
- Cook like risotto: Bring to a boil, then reduce to a gentle simmer. Cook uncovered, stirring frequently, for 10–12 minutes until the orzo is al dente and the sauce is thick and creamy.
- Finish: Stir in chopped parsley and taste for seasoning.
- Serve: Spoon the creamy orzo into bowls. Top with a generous dollop (or quenelle) of ricotta and garnish with additional parsley. Serve immediately.
Servings and timing
Servings: 3 servings
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 385 kcal per serving
Variations
- Add greens: Stir in a handful of baby spinach or kale during the last few minutes of cooking.
- Make it meaty: Add cooked Italian sausage or grilled chicken for a protein boost.
- Extra cheesy: Stir in grated Parmesan or mozzarella for added depth and creaminess.
- Make it spicy: Increase the chili flakes or add a dash of hot sauce for more heat.
- Fresh herb finish: Swap parsley for basil or thyme for a different herbal note.
- Lemon zest: Add a bit of lemon zest just before serving for brightness.
storage/reheating
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Warm gently on the stovetop or in the microwave with a splash of broth or water to loosen the consistency. Stir well before serving.
Freezing: Not recommended, as the orzo may become mushy upon thawing.
FAQs
Can I use another type of pasta instead of orzo?
Yes, small pasta shapes like ditalini or pastina can be used, but cooking times may vary slightly.
Is this recipe vegetarian?
Yes, as written, it is vegetarian. Use vegetable broth to ensure it remains so.
Can I make this dish vegan?
To make it vegan, simply omit the ricotta or replace it with a vegan ricotta alternative.
How do I know when the orzo is done?
The orzo should be tender but still have a slight bite (al dente). The sauce will have thickened and become creamy.
Can I double the recipe?
Yes, this recipe doubles easily. Use a larger saucepan and stir regularly to prevent sticking.
What type of ricotta is best?
Whole milk ricotta provides the richest flavor and texture. If using a firmer variety, beat slightly before topping.
Can I prepare this in advance?
The dish is best served fresh, but you can cook it ahead and reheat gently before serving.
What’s the best way to serve this as a side?
Serve alongside grilled chicken, roasted vegetables, or a fresh salad for a complete meal.
Will the orzo continue to absorb liquid after cooking?
Yes, orzo tends to absorb liquid even after it’s off the heat. Add a splash of broth when reheating if needed.
Can I add cream or milk to the sauce?
It’s not necessary, but a splash of cream at the end can make it even richer if desired.
Conclusion
Creamy Tomato Garlic Orzo with Ricotta is a delightful dish that marries the comfort of a risotto-style pasta with the bold flavors of tomato, garlic, and herbs. Whether enjoyed as a vegetarian main or served as a side with your favorite protein, it’s a quick, satisfying recipe that delivers elegance and ease in every bite. With its creamy finish and customizable ingredients, it’s sure to become a go-to for weeknights and dinner parties alike.
Print
Creamy Tomato Garlic Orzo with Ricotta
- Total Time: 25 minutes
- Yield: 3 servings
- Diet: Vegetarian
Description
This Creamy Tomato Garlic Orzo is a rich, one-pan pasta cooked risotto-style with crushed tomatoes and garlic, then topped with creamy ricotta. Perfect for a cozy vegetarian weeknight dinner or elegant Mediterranean-inspired side. #creamyorzo #tomatogarlicorzo #ricottapasta
Ingredients
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1 tbsp olive oil
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1 small onion, finely diced
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3 cloves garlic, minced
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1 cup dry orzo pasta
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1 tbsp tomato paste
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1 cup crushed tomatoes
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2 cups vegetable broth (or chicken broth)
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1 tsp dried oregano
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1/2 tsp chili flakes (optional)
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Salt and black pepper, to taste
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1/4 cup fresh parsley, chopped
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1/2 cup ricotta cheese (for topping)
Optional Add-ins:
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Sautéed mushrooms or spinach
-
Grated Parmesan cheese
Instructions
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Sauté Aromatics: Heat olive oil in a large saucepan over medium heat. Add diced onion and cook for 3–4 minutes until soft.
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Flavor Base: Stir in garlic and tomato paste. Cook 1–2 minutes until fragrant.
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Toast Orzo: Add dry orzo and toast for 1 minute, stirring.
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Simmer: Add crushed tomatoes and broth. Season with oregano, chili flakes, salt, and pepper.
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Cook Until Creamy: Simmer uncovered, stirring often, for 10–12 minutes or until orzo is al dente and sauce is creamy.
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Finish & Serve: Stir in parsley. Taste and adjust seasoning. Spoon into bowls and top with a quenelle or dollop of ricotta. Garnish with more parsley.
Notes
Add sautéed spinach or mushrooms for an earthy twist. Ricotta can be swapped for mascarpone or a spoonful of cream cheese for a different richness. Best served hot but reheats well too.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main, Side Dish
- Method: One-pan, Simmering
- Cuisine: Italian-Inspired, Mediterranean
