One-Pan Sausage & Burrata Orzo
This one-pan sausage and burrata orzo is the easiest hack for dinner: one pan, 5 minutes of prep and creamy, cheesy goodness in every bite. Dry orzo, Italian chicken sausage, onion and grape tomatoes bake together in broth and Sonoma Lemon & Ricotta sauce until tender, then get topped with torn burrata that melts right in. This baked sausage orzo is a total weeknight win.
Love one-pan dinners? Try my 15-Minute Calabrese Pesto Gnocchi with Chicken Sausage next.
Why You’ll Love This Sausage Orzo
- One pan and 5 minutes of prep.
- Creamy burrata melted into every bite.
- Hands-off oven cooking.
- Family friendly and so cozy.
Ingredients for Sausage and Burrata Orzo
The Orzo
Dry orzo, chicken broth and Sonoma Lemon & Ricotta sauce.
The Mix-Ins
Italian chicken sausage, a small yellow onion, grape tomatoes, salt and black pepper.
To Finish
A ball of burrata and optional chopped parsley.
Swap note: Use any pasta sauce you love if you cannot find the lemon ricotta sauce. Swap the chicken sausage for pork or turkey sausage.
How to Make Sausage Orzo
Step 1: Preheat
Preheat the oven to 400°F.
Step 2: Layer the pan
Spread the dry orzo in a baking dish, then arrange the sausage, onion and tomatoes on top.
Step 3: Add the liquid
Pour the broth and pasta sauce over everything so the orzo is mostly submerged, and season with salt and pepper.
Step 4: Bake
Cover with foil and bake 30 to 35 minutes, until the orzo is tender and most of the liquid is absorbed.
Step 5: Add burrata
Tear the burrata over the top so it melts into the orzo, and finish with parsley.
Carly’s Expert Tips
- Submerge the orzo so it cooks evenly.
- Keep it covered while baking to trap the steam.
- Let it rest 5 minutes so it thickens slightly.
- Use room temp burrata for the creamiest melt.
Make It Your Own
- Spinach: Stir in a few handfuls of spinach after baking.
- Pork sausage: Use spicy Italian pork sausage.
- Mozzarella: Swap burrata for fresh mozzarella.
- Marinara: Use your favorite marinara sauce.
Make-Ahead and Meal Prep: Slice the sausage and onion up to 2 days ahead. Leftovers make great lunches.
What to Serve With Sausage Orzo
Serve with a crisp green salad, roasted broccoli or garlic bread.
Storing and Reheating
Store leftovers in the fridge for up to 3 days.
Reheat with a splash of broth to loosen the orzo.
What People Ask About Sausage Orzo
Can I use a different sausage?
Yes. Any Italian sausage works.
Do I need to cook the orzo first?
No. It cooks right in the oven.
What can I use instead of burrata?
Fresh mozzarella or ricotta.
Can I make this ahead?
It is best fresh, but leftovers reheat well.
One-Pan Sausage & Burrata Orzo
Ingredients
Method
- Preheat oven to 400°F.
- Pour dry orzo evenly into a baking dish. Arrange sausage, onions, and tomatoes on top.
- Pour chicken broth and pasta sauce over everything so the orzo is mostly submerged. Sprinkle with salt and pepper.
- Cover with foil and bake for 30–35 minutes, until the orzo is tender and most of the liquid is absorbed.
- Remove from oven. Tear the burrata and place it on top so it melts into the orzo. Finish with parsley if desired.
Nutrition
Notes
- Use your favorite sausage to customize the flavor of the dish.
- For added freshness, garnish with chopped parsley before serving.
- Make sure the orzo is mostly submerged in liquid to ensure even cooking.
