Description
A comforting dish that combines vibrant vegetables with cheesy orzo, perfect for a cozy dinner or meal prep.
Ingredients
Scale
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cups mushrooms, diced
- 4 cloves garlic, minced
- 1 tsp dried basil
- ½ tsp dried parsley
- ¼ tsp red pepper flakes
- 1 tsp salt
- 3 tbsp olive oil
- 2 cups baby spinach, roughly chopped
- 1 can (28 oz) diced tomatoes (fire-roasted preferred)
- 1½ cups ricotta cheese
- 1 lb orzo (about 2½ cups)
- 2½ cups chicken or vegetable broth
- 1 cup shredded mozzarella
- Fresh basil for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a 9×13-inch dish, mix onion, red bell pepper, diced mushrooms, garlic, dried basil, dried parsley, red pepper flakes, and salt with the olive oil.
- Bake the vegetable mixture in the preheated oven for 15 minutes.
- Remove the dish from the oven and stir in the chopped spinach until it wilts.
- Add the diced tomatoes, ricotta cheese, orzo, and broth to the dish. Stir everything together until well combined.
- Return the dish to the oven for an additional 15 minutes, then stir the mixture again.
- Bake uncovered for another 10 to 15 minutes, or until the orzo is tender and most of the liquid is absorbed.
- Top with shredded mozzarella and bake for an additional 5 to 10 minutes, or until melted and bubbly.
- For an extra touch, optional broil for 1 to 2 minutes for a golden cheese topping.
Notes
For creaminess, add extra ricotta. Customize with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg
Keywords: pasta, vegetarian, comfort food, baked orzo, cheesy orzo