Cheesy Baked Orzo: The Ultimate Cheesy Baked Orzo With Vegetables Recipe
Introduction to Cheesy Baked Orzo
Are you looking for a warm and comforting dish that’s easy to prepare and sure to please everyone at the table? Look no further than this cheesy baked orzo with vegetables! This delightful recipe combines the creamy richness of cheese with the heartiness of orzo and a variety of colorful vegetables, making it a perfect addition to your family meal rotation.
A Personal Story Behind My Cheesy Baked Orzo Journey
Growing up, my family often gathered around the dinner table for hearty meals filled with love and warmth. One of my favorite dishes was a baked pasta that my grandmother used to make. As I grew older, I wanted to recreate that feeling of togetherness and comfort in my own home. This cheesy baked orzo recipe reflects those cherished memories, bringing joy and satisfaction to my family just like my grandmother’s cooking did.
What Makes This Cheesy Baked Orzo Recipe Special?
This recipe stands out for its combination of creamy ricotta and melty mozzarella, which perfectly envelops the orzo and vegetables. The addition of fire-roasted tomatoes brings a smoky depth of flavor, while the vibrant vegetables add both nutrition and color. Plus, it’s a one-dish meal that’s easy to prepare and clean up!
The Full Cheesy Baked Orzo Recipe
Ingredients
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cups mushrooms, diced
- 4 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 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 if possible
- 1 1/2 cups ricotta cheese
- 1 lb. orzo (about 2 1/2 cups)
- 2 1/2 cups chicken broth or vegetable broth
- 1 cup shredded mozzarella
- Fresh basil, to serve
Instructions
- Preheat the oven to 400°F (200°C).
- In a large 9×13-inch baking dish, combine the diced onion, red bell pepper, mushrooms, minced garlic, dried basil, dried parsley, red pepper flakes, and salt. Drizzle with olive oil, mix well, and bake in the oven for 15 minutes. Tip: This step helps to soften the vegetables and enhance their flavors.
- After baking, remove the dish from the oven and stir in the chopped spinach until it starts to wilt.
- Add the canned tomatoes and ricotta cheese, mixing until well combined. Then, add the dry orzo and broth. Stir everything together. Tip: Make sure the orzo is evenly distributed to ensure even cooking.
- Return the baking dish, uncovered, to the oven for 15 minutes. Remove, stir, and bake for an additional 10-15 minutes until the pasta is cooked and most of the liquid is absorbed.
- Once the pasta is tender, sprinkle shredded mozzarella on top and return the dish to the oven for 5-10 minutes until the cheese melts and the sauce bubbles. For a golden-brown cheese top, broil for 1-2 minutes.
- Let the dish rest for 5 minutes before serving. Tip: This resting time allows the flavors to meld together beautifully.
- Store any leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Serving Suggestions and Variations for Cheesy Baked Orzo
This cheesy baked orzo is delicious on its own, but it can also be served with a side salad for a refreshing contrast. Feel free to customize this dish by incorporating your favorite vegetables such as zucchini or broccoli, or by swapping in different herbs to suit your taste. You can also add cooked chicken or sausage for an extra protein boost.
Frequently Asked Questions About Cheesy Baked Orzo
Can I make this dish ahead of time?
Yes! You can prepare the dish up to the point of baking, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Can I use gluten-free orzo?
Absolutely! There are great gluten-free orzo options available that will work perfectly in this recipe.
What can I serve with cheesy baked orzo?
This dish pairs wonderfully with a simple green salad or some crusty garlic bread to soak up the delicious cheesy sauce.
Are there any tips for storing leftovers?
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in the oven or microwave until heated through.
Cheesy Baked Orzo With Vegetables
Ingredients
Main Ingredients
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 cup mushrooms, diced
- 4 clove garlic, minced
- 1 tsp dried basil
- 1 2 tsp dried parsley
- 1 4 tsp red pepper flakes
- 1 tsp salt
- 3 tbsp olive oil
- 2 cup baby spinach, roughly chopped
- 1 can diced tomatoes, fire-roasted if possible
- 1.5 cup ricotta cheese
- 1 lb orzo
- 2.5 cup chicken broth or vegetable broth
- 1 cup shredded mozzarella
- 1 cup Fresh basil, to serve
Instructions
- Preheat the oven to 400°F (200°C).
- In a large 9x13-inch baking dish, combine the diced onion, red bell pepper, mushrooms, minced garlic, dried basil, dried parsley, red pepper flakes, and salt. Drizzle with olive oil, mix well, and bake in the oven for 15 minutes.
- After baking, remove the dish from the oven and stir in the chopped spinach until it starts to wilt.
- Add the canned tomatoes and ricotta cheese, mixing until well combined. Then, add the dry orzo and broth. Stir everything together.
- Return the baking dish, uncovered, to the oven for 15 minutes. Remove, stir, and bake for an additional 10-15 minutes until the pasta is cooked and most of the liquid is absorbed.
- Once the pasta is tender, sprinkle shredded mozzarella on top and return the dish to the oven for 5-10 minutes until the cheese melts and the sauce bubbles.
- Let the dish rest for 5 minutes before serving.
- Store any leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.