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Cheesy Baked Orzo with Vegetables

A delightful dish combining cheese and pasta with fresh vegetables, perfect for busy weeknights or cozy weekends.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

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 to serve

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a 9×13-inch dish, combine the onion, bell pepper, mushrooms, garlic, dried herbs, and salt with olive oil. Bake for 15 minutes.
  3. After 15 minutes, stir in the chopped spinach until it wilts.
  4. Add the diced tomatoes, ricotta cheese, orzo, and broth. Stir everything together to combine.
  5. Bake uncovered for 15 minutes, then stir the mixture and bake for another 10–15 minutes until the orzo is tender and most of the liquid is absorbed.
  6. Top with shredded mozzarella and bake for an additional 5–10 minutes until melted and bubbly, optionally broiling for 1–2 minutes for a nice golden finish.

Notes

Customize the vegetables and cheese to your liking. Freely make it vegetarian by using vegetable broth.

  • Author: jessica-baker
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 5g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 4g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 15g
  • Cholesterol: 30mg

Keywords: orzo, cheesy, vegetables, vegetarian, baked pasta