Cheesy Baked Orzo with Vegetables Recipe
Introduction
This Cheesy Baked Orzo with Vegetables is a comforting and flavorful dish perfect for cozy nights in. Packed with tender roasted veggies, creamy ricotta, and melted mozzarella, it’s an easy one-pan meal that satisfies both veggies lovers and cheese fans alike.
Ingredients
- 1 onion (diced)
- 1 red bell pepper (diced)
- 2 cups mushrooms (diced)
- 4 garlic cloves (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 preferred)
- 1.5 cups ricotta cheese
- 1 lb orzo (about 2½ cups)
- 2.5 cups chicken or vegetable broth
- 1 cup mozzarella (shredded)
- Fresh basil (to serve)
Instructions
- Step 1: Preheat your oven to 400°F (200°C).
- Step 2: In a 9×13-inch baking dish, toss together the diced onion, red bell pepper, mushrooms, garlic, dried basil, parsley, red pepper flakes, and salt. Drizzle with olive oil and roast for 15 minutes until fragrant and just starting to soften.
- Step 3: Remove the dish from the oven and stir in the chopped spinach, allowing it to wilt from the residual heat.
- Step 4: Gently fold in the fire-roasted diced tomatoes and ricotta cheese until the mixture is evenly combined and creamy.
- Step 5: Add the dry orzo and broth to the dish, stirring well to coat the orzo evenly.
- Step 6: Return the dish to the oven, uncovered, and bake for 15 minutes. Stir gently, then bake for another 10–15 minutes until the orzo is tender and most of the liquid is absorbed.
- Step 7: Sprinkle the shredded mozzarella evenly over the top and bake for an additional 5–10 minutes until melted and bubbling. For a golden finish, broil for 1–2 minutes, watching carefully to avoid burning.
- Step 8: Let the dish cool for about 5 minutes before serving to allow the flavors to settle. Garnish with fresh basil.
Tips & Variations
- Use vegetable broth for a vegetarian option or chicken broth for extra depth of flavor.
- Try adding other vegetables such as zucchini or eggplant for variation.
- For a richer dish, sprinkle parmesan cheese with the mozzarella before baking.
- If you prefer spicier food, increase the red pepper flakes or add a dash of hot sauce.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent drying out. You can add a splash of broth or water when reheating to restore creaminess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish ahead of time?
Yes, you can prepare the dish up to the point of adding mozzarella and baking. Cover and refrigerate, then bake with cheese when ready to serve.
What can I substitute for ricotta cheese?
Cottage cheese or cream cheese can be used as alternatives, though the texture and taste will vary slightly.
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Cheesy Baked Orzo with Vegetables Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This comforting Cheesy Baked Orzo with Vegetables is a perfect dish for cozy nights in. Loaded with sautéed onion, bell pepper, mushrooms, spinach, and a blend of seasonings, it’s baked with creamy ricotta, fire-roasted tomatoes, and tender orzo pasta. Finished with a bubbling layer of melted mozzarella, this one-dish meal is hearty, flavorful, and ideal for a satisfying vegetarian dinner.
Ingredients
Vegetables & Seasonings
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cups mushrooms, diced
- 4 garlic cloves, minced
- 1 tsp dried basil
- 1/2 tsp dried parsley
- 1/4 tsp red pepper flakes
- 1 tsp salt
- 2 cups baby spinach, roughly chopped
Pantry & Dairy
- 3 tbsp olive oil
- 1 can (28 oz) diced tomatoes, fire-roasted preferred
- 1.5 cups ricotta cheese
- 1 lb orzo (about 2½ cups)
- 2.5 cups chicken or vegetable broth
- 1 cup mozzarella, shredded
- Fresh basil, to serve
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting vegetables and baking the orzo dish.
- Roast Vegetables: In a 9×13-inch baking dish, combine diced onion, red bell pepper, mushrooms, minced garlic, dried basil, parsley, red pepper flakes, and salt. Drizzle with olive oil and roast in the oven for 15 minutes until the vegetables are fragrant and beginning to soften.
- Wilt Spinach: Remove the dish from the oven and stir in the chopped baby spinach. The residual heat will gently wilt the spinach.
- Mix in Tomatoes and Ricotta: Gently fold in the fire-roasted diced tomatoes and ricotta cheese, mixing until the mixture is creamy and evenly combined.
- Add Orzo and Broth: Add the dry orzo pasta and broth to the baking dish. Stir everything together thoroughly so the orzo is well coated with the liquid and vegetable mixture.
- Bake Orzo: Return the dish to the oven, uncovered, and bake for 15 minutes. Then stir gently to ensure even cooking, and bake for another 10 to 15 minutes until the orzo is tender and most of the liquid has been absorbed.
- Add Mozzarella and Broil: Sprinkle shredded mozzarella cheese over the top of the orzo. Bake for an additional 5 to 10 minutes until the cheese is melted and bubbly. For a golden brown crust, broil the dish for 1 to 2 minutes, watching carefully to avoid burning.
- Rest and Serve: Let the dish cool for about 5 minutes to let the flavors settle. Garnish with fresh basil leaves before serving.
Notes
- Fire-roasted diced tomatoes add a smoky depth but regular diced tomatoes can be substituted.
- Vegetarian option using vegetable broth; for non-vegetarian, use chicken broth.
- You can add other vegetables such as zucchini or eggplant if desired, diced similarly.
- Stirring halfway through cooking helps evenly cook the orzo and prevent sticking.
- Broiling at the end creates a deliciously crispy and browned cheese topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: baked orzo, cheesy orzo, vegetable orzo bake, vegetarian pasta bake, cozy dinner, one-dish meal, comfort food
