Ingredients:

  • 1 lb (450g) pre-cooked Italian-style meatballs (frozen or refrigerated), approximately 1-inch diameter
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped (about 1 cup or 150g)
  • 2 cloves garlic, minced
  • 28 oz (794g) crushed tomatoes
  • 15 oz (425g) tomato sauce
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1 cup (200g) dry orzo pasta
  • 1 cup (240ml) chicken broth (Low Sodium)
  • 1 cup (113g) shredded mozzarella cheese
  • 1/4 cup (25g) grated Parmesan cheese
  • 2 tablespoons chopped fresh basil, for garnish

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Stir in crushed tomatoes, tomato sauce, oregano, basil, red pepper flakes (if using), salt, and pepper. Bring to a simmer.
  4. Add pre-cooked meatballs to the sauce. Stir to coat. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
  5. Stir in orzo and chicken broth. Bring to a simmer, then remove from heat. The orzo will be slightly undercooked.
  6. Pour the meatball and orzo mixture into the prepared baking dish. Sprinkle with mozzarella and Parmesan cheese.
  7. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the orzo is cooked through.
  8. Remove from oven and let stand for a few minutes before garnishing with fresh basil. Serve hot.