Cheesy Baked Orzo With Vegetables
A comforting and cheesy baked orzo dish packed 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.
Notes
For added flavor, consider using fire-roasted diced tomatoes. You can also customize with your favorite vegetables or herbs.