Party Baked Orzo with Chorizo and Roasted Peppers

Name: Party Baked Orzo with Chorizo and Roasted Peppers
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 8 servings
Cuisine: Spanish
Ingredients: 1 lb (450 g) orzo pasta; 12 oz (340 g) Spanish chorizo sausage, removed from casing, crumbled; 2 cups (360 g) jarred roasted red peppers (or homemade), drained and cut into 1-inch (2.5 cm) pieces; 1 (150 g) yellow onion, medium, finely diced; 4 (20 g) garlic cloves, minced; 2 cups (480 ml) chicken broth; 1 cup (240 ml) heavy cream; 2 tsp (4 g) smoked paprika; 2 cups (200 g) Gruyère cheese, finely grated; ¾ cup (75 g) Parmigiano-Reggiano cheese, finely grated; kosher salt; freshly ground black pepper; ¼ cup (15 g) fresh flat-leaf parsley, finely chopped (optional); ½ lemon, zest only (optional)

From the MyKitchenBank Kitchen

A festive Spanish-inspired baked pasta featuring smoky chorizo, sweet roasted peppers, and creamy smoked paprika-infused sauce, topped with melted cheese and fresh herbs. Perfect for feeding a crowd with minimal last-minute work.

Prep: 25 min
Cook: 35 min
Wait: 10 min
Total: 1 hr 10 min
Makes: 8 servings (about 1.5 cups each)

Save to My Kitchen Jump to recipe

Steps

Before you start

Preheat oven to 375°F (190°C)
If using jarred roasted peppers, drain them well; if roasting fresh peppers, do so 30 minutes ahead
Use a 9×13-inch (23×33 cm) baking dish

1
Cook the orzo
- Bring a large pot of salted water to a rolling boil.
- Add orzo and cook, stirring occasionally, until just shy of al dente (about 2 minutes less than package instructions call for—usually 8–9 minutes).
- Drain in a colander and set aside.
+ Show details− Hide details
Ready when: Pasta is tender but still has a slight bite
Tip: Undercooking slightly prevents mushiness once the dish bakes.
2
Brown the chorizo
- While the pasta cooks, heat a large skillet over medium-high heat.
- Add crumbled chorizo and cook, breaking it into bite-sized pieces with a wooden spoon, until browned and fat is rendered, about 5–6 minutes.
- The sausage should be deeply colored, smell fragrant, and reach an internal temperature of 160°F (71°C).
+ Show details− Hide details
Ready when: Chorizo is deeply browned, fat pools in the pan, and internal temperature reaches 160°F (71°C)
Tip: Don't overcrowd; let the sausage develop color rather than steam.
3
Sauté aromatics
- Reduce heat to medium.
- Add diced onion to the chorizo and its fat, and cook, stirring often, until the onion softens and begins to turn translucent, about 3 minutes.
- Add minced garlic and cook for another 1 minute, stirring constantly, until fragrant but not browned.
+ Show details− Hide details
Ready when: Onion is soft and translucent; garlic is fragrant
Tip: Keep the heat at medium to prevent garlic from burning.
4
Build the sauce base
- Stir in smoked paprika and cook for 30 seconds, coating everything in the skillet.
- Pour in chicken broth, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
- Bring to a gentle simmer and cook for 2 minutes to meld flavors.
+ Show details− Hide details
Ready when: Mixture simmers gently and smells smoky and aromatic
Tip: Blooming the paprika in fat releases its full smoky flavor.
5
Add cream and peppers
- Remove from heat.
- Stir in heavy cream until fully incorporated.
- Add drained roasted peppers and stir gently to combine.
- Taste and season with kosher salt and black pepper to your preference.
+ Show details− Hide details
Ready when: Cream is incorporated and peppers are evenly distributed
Tip: Taste before adding salt—chorizo and broth already contribute sodium.
6
Combine and transfer to baking dishOven 375°F / 190°C
- Preheat oven to 375°F (190°C) if not already done.
- In a large bowl, combine the cooked orzo with the chorizo-pepper sauce, folding gently with a wooden spoon until evenly mixed.
- Transfer the entire mixture to a 9×13-inch (23×33 cm) baking dish and spread in an even layer.
+ Show details− Hide details
Ready when: Mixture is evenly distributed in the dish
Tip: Fold gently to keep the pasta grains intact and avoid breaking the peppers.
7
Top with cheese and bakeOven 375°F / 190°C
- In a small bowl, toss together grated Gruyère and Parmigiano-Reggiano.
- Sprinkle the cheese mixture evenly over the orzo.
- Bake in the preheated 375°F (190°C) oven for 25–30 minutes, until the cheese is melted, bubbling at the edges, and lightly golden on top.
+ Show details− Hide details
Ready when: Cheese is melted and bubbly; top is light golden brown
Tip: If the top isn't browning enough after 25 minutes, increase oven temperature to 400°F (200°C) for the last 3–5 minutes.
8
Rest and garnish
- Remove from the oven and let rest for 5–10 minutes before serving.
- This allows the sauce to set slightly.
- Garnish with fresh chopped parsley and lemon zest if desired.
+ Show details− Hide details
Ready when: Dish has cooled slightly and is ready to serve
Tip: Resting prevents the dish from being too loose and helps flavors meld.

Good to know

Tips

Spanish chorizo (cured and already cooked) is ideal; fresh Mexican chorizo is softer and will break apart more. Both work, but the texture differs slightly.
For a lighter version, replace half the heavy cream with extra-virgin olive oil or a mix of cream and crème fraîche.
Don't skip the resting period—it lets the pasta absorb liquid and prevents a soupy dish.
This dish scales easily: double all ingredients and use a 9×13-inch dish and a 4-quart baking vessel, keeping bake time the same.

Make ahead

Assemble the dish up to 4 hours ahead (through step 6). Cover with plastic wrap and refrigerate. When ready to bake, add the cheese topping and bake for 30–35 minutes (5 minutes longer due to starting from cold).

Storage & reheating

Refrigerator: 3–4 days in an airtight container. Reheat covered in a 350°F (175°C) oven for 15–20 minutes, or in the microwave in 1-minute intervals, stirring between, until warmed through. Freezer: up to 3 months (freeze after baking but before serving for best texture). Thaw overnight in the refrigerator and reheat as above for 20–25 minutes.

Substitutions

Gruyère cheese, finely grated → Fontina or aged Manchego cheese. Both melt beautifully and have complementary Spanish or Alpine profiles. Use the same amount.
jarred roasted red peppers (or homemade) → Fresh red or yellow bell peppers, roasted at home or raw and sautéed. If roasting fresh, char over a gas flame or broiler, then steam in a covered bowl for 10 minutes before peeling. Add a minute or two extra cooking time if using raw.
heavy cream → Crème fraîche or sour cream. Use the same amount. Crème fraîche adds tang; sour cream adds more acidity. Both work excellently.
Spanish chorizo sausage, removed from casing → Smoked paprika–seasoned Italian sausage or good-quality pepperoni, diced. Adjust smoked paprika to 1½ tsp if using unseasoned sausage to maintain the smoky flavor profile.