This creamy and zesty pasta bake is the perfect side dish for Thanksgiving or served with a protein like fish, pork chops, chicken, or steak. This is also heavy enough to be a main course served with salad and Prosecco! This is a versatile dish and only takes about 20 minutes to make. You could also serve this as pasta and reheat the leftovers as a baked dish, it’s really up to you! 


  • 1 lb orzo pasta
  • 8 oz mascarpone cheese
  • 1 can artichoke hearts
  • 4 tablespoons unsalted butter
  • 1/2 cup fresh parsley, chopped
  • Juice and grated zest from a 1/2 lemon
  • 3 garlic cloves, minced
  • Breadcrumbs as needed
  • Pecorino-Romano as needed
  • Kosher salt and fresh ground black pepper


  1. Preheat oven to 350 F.
  2. In a pot of salted, boiling water, cook orzo until just before al dente. Reserve a cup of pasta water before draining.
  3. Stir the mascarpone and butter into the drained pasta with a splash of the pasta water until well combined. 
  4. Next, add the lemon juice, lemon zest, parsley, and garlic. Stir to combine. Add salt and pepper to taste.
  5. Finally, fold in the artichokes.
  6. Pour orzo into a baking dish and top with breadcrumbs and Pecorino. Bake for 15-20 minutes or until the top is golden brown. 
  7. Serve as a side dish or main course with Prosecco.
%d bloggers like this: