This chorizo orzo bake is a packed with smoky, spicy and creamy flavours and all made in the one pan. Sliced chorizo and onion are baked with orzo (or risoni in Australia) and a creamy tomato-based sauce that's creamy without the heavy cream. It maintains its texture for multiple days and the flavour gets even better making it perfect for meal prep!
The Marry Me vibes have been going around for a while and I have definitely leaned into the trend with this recipe plus my marry me chicken meatballs, marry me chicken orzo and marry me chicken pasta. Legend (well, social media) has it that if you feed this to your partner that it will be good enough that they have to propose.
I personally think that it's the combination of sundried tomatoes and creaminess of the dish - plus the pasta can't hurt. But, I haven't received a proposal from my dishes yet so I'm thinking it's just a little bit of a myth (but try it for yourself ;))
TL;DR
- Serves: 4
- Prep time: 5 minutes Cook time: 30 minutes
- Meal prep: Flavours deepen each day making it perfect, plus you can have it hot or cold!
- Fridge storage: 4-5 days (note: orzo will soften)
- Freezer storage: 3-6 months (note: undercook so orzo has bite)
- Reheating: Optional. Drizzle of water + 2 minutes microwave
- Customise: Adjust cajun spice to your preference and measure those sundried tomatoes with your heart.
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Why you'll love this recipe
Smoky Chorizo. The chorizo infuses the entire dish with its bold, smoky, and slightly spicy flavour, very similar to the smokiness in a Chorizo Egg Burrito or Cajun Chorizo Pasta.
Hands-off. Once the ingredients are mixed in the baking dish, the oven does most of the work.
No Heavy Cream. Like my other creamy pasta dishes that are meal-prep friendly like Creamy Sundried Tomato Chicken Pasta and Creamy Gochujang Pasta, there's no heavy cream in this dish (instead, Greek yogurt).
Ingredients
Chorizo. Adds a smoky, spicy depth to the dish as it cooks. You can use a chorizo of your choice (I just use the typical mild chorizo that's available at the supermarkets). Use a hot chorizo if that's your vibe.
The ones at most grocery stores are a Spanish-style chorizo which can be sliced into rounds, avoid fresh Mexican-style as it has a different texture and can be harder to slice.
Orzo. This small pasta absorbs flavours like a risotto, creating a creamy, hearty texture. In Australia, it's called risoni.
Diced Tomato. The most affordable is the 400g tins. Crushed tomatoes or passata can be used as alternatives.
Sundried Tomatoes. Intensify the tomato flavour and give "Marry Me" vibes. I recommend a good quality sundried tomato as the flavour will have more of an impact.
Chicken Broth. I use my Homemade Chicken Stock which helps infuse the dish with extra flavour. You can use store purchased versions of chicken, vegetable or even beef - all will give slightly different flavours.
Greek Yogurt. Adds creaminess without heavy cream, keeping the dish lighter; swap with coconut yogurt for a dairy-free alternative - but it'll have a slightly different taste.
Cajun Seasoning. Brings a bold, smoky spice to the dish but also adds in extra salt depending on the brand you use. Adjust accordingly or you can use a mix of paprika, garlic powder and cayenne to make your own.
Please check the recipe card for full list of ingredients and quantity.
Substitutions and Variations
Chorizo. There are a number of substitutions depending on your vibe. I use a mild Spanish-style chorizo sausage but you could use a spicy version. Other alternatives include andouille sausage, spicy Italian sausages. Just make sure they're firm to make it easier to slice.
Greek yogurt. I use Greek yogurt for the creamy element, but you could use a neutral DF alternative yogurt (I would recommend an oat-based one or lactose-free Greek). Alternatively, you could also use a cooking cream for a richer dish.
Vegetables. I use diced tomatoes, onions and spinach (at the end) for mine. But you could use extra vegetables to bulk out the dish even more. Capsicum / bell peppers work really well, so does zucchini, mushrooms, peas or even broccolini
How to make chorizo orzo bake
Step 1: Preheat your oven to 200°C (400°F). Use a large oven-safe pan or casserole dish.
Step 2: Add the uncooked orzo, sliced chorizo, diced onion, diced tomatoes, sundried tomatoes, chicken broth, Greek yogurt and Cajun seasoning directly into the dish. Stir well to evenly distribute ingredients and ensure the pasta is fully submerged in liquid.
You could also do this in 4 separate oven-safe containers so you don't have to dirty extra dishes for meal prep
Step 3: Bake for 20 minutes. Remove from oven, stir, add in spinach and return to oven for another 10-15 minutes, or until the orzo is tender and most of the liquid has been absorbed.
Note - different types of orzo/risoni absorb liquid at slightly different rates. Check it now and if it's still firm and most has disappeared, add an extra splash of stock before returning to the oven.
Step 4: Let the dish rest for 5 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan of feta, if desired. Enjoy warm!
Lauren's Top Tips
Let It Rest. Giving the bake 5 minutes to sit after cooking allows the flavours to meld and the sauce to thicken.
Customize the Spice. Adjust the Cajun seasoning to your taste or swap for smoked paprika and garlic powder for a milder flavour, or add in some chili flakes if you like a good hit of spice.
Stir Halfway Through. Mixing the orzo during baking prevents it from sticking together and ensures even cooking.
Recommended Equipment
As the orzo expands as it cooks, I recommend using a Deep Oven-Safe Dish (at least 2.5L) to ensure there is enough room to prevent the dish from overflowing. You should have about an inch left at the top before cooking.
Meal prepping cajun chorizo orzo
This Cajun chorizo pasta bake is the perfect Meal Prep Friendly dish as it's all made in the same pan, tastes great hot or cold, and even tastes better the day after you make it because the flavours have time to develop.
It's balanced with a source of protein from the chorizo (although you can swap for chicken if you want a leaner version), carbs from the orzo/risoni and veggies from the spinach, onion and tomatoes.
Storing
Allow the dish to cool at room temperature for up to 2 hours. I prefer to portion this into the meal prep containers to give it more space to cool.
It can then be stored in the fridge for up to 4 days. Note that the orzo does absorb liquid as it sits so if it looks quite firm, add a splash of stock or water to it before eating (or reheating it)
Reheating
You can actually have this as a cold meal prep (it tastes awesome!!) but if you do want to reheat, add a small amount of liquid before (this will help it move a little bit better when you stir it)
Reheat in the microwave on 1 minute intervals for about 3 minutes (stirring in between) or gently reheat on the stovetop for about 5 minutes with continuous stirring.
You could also pop larger portions in the oven for 10 minutes at 180C/360F - give it a stir halfway through though to ensure it heats up the entire dish.
Can you freeze cooked orzo?
Yes - you can freeze cooked orzo for up to around three months. Unlike other small pastas, I've actually found orzo to hold up really well when mixed in with the sauce which is surprising as I recommend freezing dishes like my spaghetti bolognese by separating the pasta.
I do recommend undercooking by about 5-10 minutes so that the orzo still has a little bit of a bite to it. This can be kept out of the oven once you've added the spinach.
Before even putting it near a freezer, let it cool completely as putting a lid or covering it in any way can make the orzo go slightly mushy.
I personally like freezing mine in 2 cup souper cubes (as pictured) which is the perfect portion for me.
Bulk prepping cajun orzo bake
This meal is super easy to scale up into an extra large or multiple bakes. I've made this a few times for my local gym and it is definitely a winner - I've received a heap of positive feedback for this one!
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
Yes, orzo can be eaten cold and is often used in pasta salads, for a refreshing meal prep option. This particular dish with the orzo tastes better warm, but my pesto orzo is absolutely phenomenal as a cold meal prep option.
It needs additional liquid or cooking time. Add a small splash of hot stock, stir well and return the dish to the oven for another 5-10 minutes.
The orzo may need additional cooking or resting time. Let it stand for 5-10 minutes first, as it will continue to absorb the sauce.
Orzo settles while cooking. Stir it thoroughly halfway through baking, paying attention to the corners and bottom of the dish.
Other pork recipes you might like
Or, you can have a browse through my pork meal preps for more delicious eats.
Recipe
Cajun Chorizo Orzo (Chorizo Risoni)
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Equipment
- Large and Deep Oven-Safe Dish, at least 2.5L
Ingredients
- 300 g (10 oz) chorizo, thinly sliced
- 1 brown onion, diced
- 400 g (14 oz) orzo , (called risoni in Australia)
- 400 g (14 oz) diced tomato, subs note 1
- 100 g (1 cups) sundried tomatoes, no/minimal oil
- 500 ml (2 cups) chicken broth, homemade chicken stock recipe
- 50 g (¼ cup) Greek yoghurt, subs note 2
- 200 g (4 cups) spinach
- 2 tablespoon Cajun seasoning, see note 3
Instructions
- Preheat your oven to 200°C (400°F). Use a large oven-safe pan or casserole dish (at least 2.5L)
- Add the 300 g (10 oz) chorizo, 1 brown onion (diced), 400 g (14 oz) orzo , 400 g (14 oz) diced tomato, 100 g (1 cups) sundried tomatoes, 500 ml (2 cups) chicken broth, 50 g (¼ cup) Greek yoghurt, 2 tablespoon Cajun seasoning directly into the dish. Stir well and ensure the pasta is fully submerged in liquid.
- Bake for 20 minutes. Remove from oven, stir, add 200 g (4 cups) spinach and mix in well. Return to oven for another 10-15* minutes, or until the orzo is tender and most of the liquid has been absorbed.*If you know you're using this as a meal prep, you don't need to bake for a further 10 minutes as the orzo will continue to absorb liquid when stored.
- Let the dish rest for 5 minutes before serving. Garnish with fresh herbs or a sprinkle of parmesan of feta, if desired.
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