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
- Preheat the oven to 400°F (200°C).
- In a 9×13-inch dish, mix the diced onion, bell pepper, mushrooms, minced garlic, dried herbs, and salt with olive oil.
- Bake this mixture in the oven for 15 minutes.
- Stir in the chopped spinach and let it wilt.
- Add the diced tomatoes, ricotta cheese, orzo, and broth to the dish; stir everything to combine.
- Bake uncovered for 15 minutes, then stir again. Bake for another 10-15 minutes until the orzo is tender and most of the liquid is absorbed.
- Top the dish with shredded mozzarella and bake for an additional 5-10 minutes until melted and bubbly. If desired, broil for 1-2 minutes to get a golden topping.
Notes
Feel free to add vegetables like zucchini or broccoli and substitute ricotta with cottage cheese for a lighter option. This dish can be made vegetarian by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 50mg
Keywords: orzo, baked pasta, vegetarian recipe, cheesy orzo, easy dinner