Creamy Baked Orzo with Goat Cheese

• 1 1/2 cups orzo
• 1 tablespoon extra-virgin olive oil
• 1 small onion, finely chopped
• 1/2 teaspoon chopped thyme
• 6 ounces fresh goat cheese, at room temperature
• 3 ounces cream cheese, at room temperature
• 1/2 cup milk
• 1 tablespoon chopped flat-leaf parsley
• Kosher salt and freshly ground pepper
• 2 tablespoons grated pecorino cheese

1. Preheat the oven to 375.
2. In a large pot of boiling salted water, cook the orzo until al dente.
3. Drain.
4. Meanwhile, in a large skillet, heat the olive oil.
5. Add the onion and cook over moderately high heat until softened, about 5 minutes.
6. Add the thyme and cook until fragrant, about 1 minute.
7. Add the goat cheese, cream cheese and milk and cook over moderately low heat, stirring, until the cheeses are melted, about 2 minutes.
8. Remove from the heat.
9. Add the cooked orzo and the parsley to the skillet and season with salt and pepper.
10. Scrape the pasta into an 8-inch baking dish and sprinkle the pecorino on top.
11. Bake for about 25 minutes, until lightly browned.

orzo, extravirgin olive oil, onion, thyme, goat cheese, cream cheese, milk, flatleaf parsley, kosher salt, pecorino cheese

Taken from www.foodandwine.com/recipes/creamy-baked-orzo-goat-cheese (may not work)