Orzo and Chorizo Casserole

🥘 Ingredients

• fresh pork chorizo
  12 oz
• garlic
  4 clove
• grape tomatoes
  8 oz
• mozzarella cheese
  4 oz
• olive oil
  4 tsp
• orzo pasta
  12 oz
• parmesan cheese
  ½ cup
• pepper
• salt
• spinach
  5 oz
• thyme
  ½ oz
• tomato paste
  2 tbsp
• veggie stock concentrate
  2 unit
• yellow onion
  2 unit

🍳 Cookware

• large pot
• large pan
• baking sheet

1. 

   1

   Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and dice yellow onion . Mince or grate garlic . Halve grape tomatoes . Strip the thyme from the sprigs and roughly chop the leaves. Remove fresh pork chorizo from its casing. Bring a large pot of salted water (at least 3 cups) to a boil.

   yellow onion: 2 unit, garlic: 4 clove, grape tomatoes: 8 oz, thyme: ½ oz, fresh pork chorizo: 12 oz
2. 2

   Heat a drizzle of olive oil in a large pan over medium heat. Add the onion and garlic to the pan and cook, tossing for 4-5 minutes, until softened. Season with salt and pepper .

   olive oil: 4 tsp, salt, pepper
3. 3

   Toss the tomatoes on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about ⏱️ 10 minutes .
4. 4

   Add the thyme, chorizo, and 1 tablespoon tomato paste to the pan with the onions. Cook, breaking up the chorizo into pieces, tossing for 4-5 minutes, until the chorizo browns.

   tomato paste: 2 tbsp
5. 

   5

   Add orzo pasta to the pan and toss to coat. Add 2 ½ cups of the salted water and veggie stock concentrate to the pan. Reduce to a low simmer and cook for 8-10 minutes, until the orzo is almost al dente. Season with salt and pepper. TIP: If the water absorbs before the orzo is tender, add another splash of water.

   orzo pasta: 12 oz, veggie stock concentrate: 2 unit
6. 

   6

   When the orzo is tender, stir in mozzarella cheese , burst tomatoes, and parmesan cheese . Place spinach on top and cover for 2-3 minutes to steam. Stir to combine and season generously with salt and pepper, to taste. Serve straight out of the pan and enjoy!

   mozzarella cheese: 4 oz, parmesan cheese: ½ cup, spinach: 5 oz