Description
This cheesy baked orzo with vegetables is a cozy, flavorful one-pan meal packed with veggies, creamy ricotta, and melty mozzarella. It’s easy to prepare and perfect for a comforting family dinner.
Ingredients
- 1 onion, diced
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1 red bell pepper, diced
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2 cups mushrooms, diced
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4 cloves garlic, minced
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1 tsp dried basil
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½ tsp dried parsley
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¼ tsp red pepper flakes
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1 tsp salt
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3 tbsp olive oil
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2 cups baby spinach, roughly chopped
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1 (28-oz) can diced tomatoes (fire-roasted preferred)
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1½ cups ricotta cheese
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1 lb orzo (about 2½ cups)
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2½ cups chicken or vegetable broth
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1 cup shredded mozzarella
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Fresh basil, to serve
Instructions
1. Preheat oven to 375°F (190°C).
2. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat.
3. Add onion, bell pepper, and mushrooms. Cook for 5–7 minutes until softened and lightly browned.
4. Stir in garlic, dried basil, parsley, red pepper flakes, and salt. Cook for 1 more minute.
5. Add chopped spinach and cook until wilted.
6. Pour in diced tomatoes with their juices and stir to combine.
7. Stir in the dry orzo and mix well.
8. Pour in the broth and bring to a gentle simmer.
9. Drop spoonfuls of ricotta cheese across the top—no need to fully mix in.
10. Cover the skillet with foil and bake for 20 minutes.
11. Remove foil, sprinkle mozzarella on top, and bake another 10–12 minutes until golden and bubbly.
12. Let rest for 5 minutes.
13. Top with fresh basil and serve warm.
Notes
Use fire-roasted tomatoes for extra flavor, but regular diced tomatoes work too.
This dish reheats well and makes great leftovers.
Swap in different vegetables based on what’s in season or your preferences.