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Ground Beef Pesto Orzo Bake
Andre Lewis

Ground Beef Pesto Orzo Bake

Orzo bakes like rice but keeps a springy pasta bite under beef, zucchini and pesto. Browning the zucchini until dry prevents the small pasta from floating in vegetable water. Pesto enters after the skillet cools slightly, preserving its basil flavor instead of cooking it dull.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 90% lean ground beef
  • 1 medium onion diced
  • 2 medium zucchini diced
  • 2 garlic cloves minced
  • 1 1/2 cups dry orzo
  • 3 cups low-sodium beef broth
  • 1 cup whole milk
  • 1/2 cup basil pesto
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 cups shredded low-moisture mozzarella
  • 1/2 cup grated Parmesan

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown the beef and onion in a skillet and drain.
  2. Add the zucchini and cook for 7 minutes until tender and dry, then add garlic for 30 seconds. Stir in orzo, broth, milk, salt and pepper.
  3. Bring to a simmer, pour into the dish and cover tightly with foil.
  4. Bake for 20 minutes. Uncover, stir in the pesto and 1 cup mozzarella, then top with remaining mozzarella and Parmesan.
  5. Bake uncovered for 10 to 15 minutes until the orzo is tender and top browned. Rest 10 minutes.