Preheat oven to 375 degrees. In a large pot of boiling water, cook the orzo until al dente. Drain. I tend to cook pasta in stock rather than just plain water to give it more flavor.
Meanwhile, in a large skillet, heat the olive oil. Add the onions and cook over moderately high heat until softened, about 5 minutes. Add the thyme and cook until fragrant, about a minute. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes. Remove from heat.
Add the cooked orzo and the parsley to the skillet and season with salt and pepper. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top. Bake for 25 minutes until lightly browned.
Originally Submitted
11/26/2018
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You can add this Creamy Baked Orzo and Goat Cheese recipe to your own private DesktopCookbook.