If you’re looking for a new, veggie infused take on a spaghetti and meatball casserole, this is for you! The orzo cooks more rapidly than spaghetti too due to the surface area to volume ratio, so you can make this in (barely) perceptibly less time! Add in that you can customize with your preference of veggies and that this can be made ahead of time and heated back up when you’re ready, and this is a meal that we will definitely be riffing off in the future. We hope you enjoy!
Time: 40 Minutes
- Ground Beef
- Tomato Sauce (or make your own with:)
- Canned Diced Tomatoes
- Parmesan Cheese
- Garlic (fresh minced or powdered)
- Red Pepper Flakes
- A little Honey or White Sugar
- Brussels Sprouts
- Shredded Mozzarella
- Dice your onion, and shred your Brussels Sprouts.
- Preheat your oven to 350 degrees F, begin to boil some water, and start to heat a separate pan with some olive oil.
- When your pan is hot, add in your onions and meat, and allow to cook together for a few minutes.
- Prep your tomato sauce
- Open your jar or
- Add your diced tomatoes to the bowl of your food processor with some garlic, oregano, basil, red pepper flakes, honey/sugar, and Parmesan cheese. Then, puree, and set aside.
- When your water is boiling, add in your orzo.
- After your meat and onions have browned, add in your shredded Brussels Sprouts, and stir to combine. Allow the Brussels Sprouts to sautee for a few moments and become a vibrant green.
- Pour your tomato sauce over your meat and veggies, and stir to combine. Bring back to a good simmer.
- When your orzo is soft, drain the water, and add your orzo to your meat and veggies and sauce. Stir to combine.
- When your orzo and meat are well mixed, pour everything into an oven safe casserole dish, and top that with your shredded mozzarella. We used individual sized casserole dishes/ramekins for ours.
- Bake for about 8-10 minutes to melt your cheese.
- Plate, devour, and enjoy!