Step 1

Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date. (Three months from when you prepped the meal.)

Step 2

Add all ingredients except 1 cup of the shredded cheese and broth to the freezer bag.

Step 3

Carefully remove as much air as possible, seal and freeze for up to three months.

Step 4

Thaw freezer meal overnight in the refrigerator or in the morning in water.

Step 5

Preheat the oven to 450˚F. Add the contents of the bag to a 9- by 13-inch baking pan. Pour in the broth and stir to evenly combine. Cover the pan tightly with foil, and cook for 30-35 minutes. Peek under the foil: If the ingredients look dry and the orzo isn’t getting tender, add ½ cup to 1 cup additional chicken broth and cook, covered, for 5 more minutes.

Step 6

Uncover the pan, sprinkle the remaining 1 cup shredded cheese over the top, and cook for about 10 to 15 more minutes, until the pasta is tender and creamy, most of the liquid is absorbed, and the top is browned around the edges. Top with black pepper to taste.