Saffron-Kissed Orzo Timpano

This saffron-kissed orzo timpano is a creamy, dreamy baked pasta that everybody loves. Think fancy-ish mac 'n' cheese, vegetarian style.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 2 cups canned crushed tomatoes
• 0.5 teaspoon dried oregano
• 0.25 teaspoon red pepper flakes
• 600 ml vegetable broth
• 30 saffron threads
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups orzo pasta
• 1 cup fresh ricotta cheese
• 0.5 cup grated Parmesan cheese
• 0.25 cup fresh basil leaves
• 1.5 cups shredded mozzarella cheese
• 2 tablespoons fresh parsley

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 2 tablespoons olive oil in a large oven-safe pot or Dutch oven over medium heat. Finely dice 1 medium onion and add it to the pot. Cook for 5-7 minutes, stirring occasionally, until the onion softens and becomes translucent.
3. Finely chop 2 cloves garlic and add them to the pot with the softened onion. Cook for 1 minute until fragrant.
4. Pour in 2 cups canned crushed tomatoes. Stir in 0.5 teaspoon dried oregano and 0.25 teaspoon red pepper flakes. Bring the sauce to a gentle simmer.
5. Add 600 ml vegetable broth to the sauce. In a small bowl, crumble 30 saffron threads into 1 tablespoon of the warm vegetable broth and let it steep for 5 minutes, then add the saffron-infused liquid to the pot. Stir in 1 teaspoon salt and 0.5 teaspoon black pepper.
6. Add 2 cups orzo pasta to the simmering sauce and stir well to combine. Cover the pot and transfer it to the preheated oven. Bake for 20 minutes, or until most of the liquid has been absorbed by the orzo and it is tender but still slightly firm.
7. While the orzo bakes, prepare the ricotta mixture. In a medium bowl, combine 1 cup fresh ricotta cheese, 0.5 cup grated Parmesan cheese, and finely chopped 0.25 cup fresh basil leaves. Mix until well combined.
8. Remove the pot with the orzo from the oven. Gently stir in the ricotta mixture, making sure it is evenly distributed throughout the orzo. Taste and adjust seasoning if needed.
9. Evenly sprinkle 1.5 cups shredded mozzarella cheese over the top of the orzo. Return the pot to the oven and bake, uncovered, for an additional 15-20 minutes, or until the mozzarella is melted, bubbly, and golden brown.
10. Carefully remove the Saffron-Kissed Orzo Timpano from the oven. Let it rest for 5-10 minutes before serving. Finely chop 2 tablespoons fresh parsley and sprinkle it over the top before serving.

View the interactive Saffron-Kissed Orzo Timpano recipe