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Home | Recipes | Vegetable and Ricotta Baked Orzo

Vegetable and Ricotta Baked Orzo

Published on January 6, 2023 by Stephanie Kay

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If you’re looking for a new way to cook orzo, try this baked orzo recipe packed with vegetables and ricotta cheese. Not only is it super easy to make but this healthy dish is full of flavor, fiber, and protein.

Baked Orzo with Vegetables and Ricotta

What is orzo?

Orzo, pronounced or-zoh, is a thin, oval, rice-shaped pasta. Although it looks like rice, orzo is the Italian term for barley and is classified as pastina or “little pasta”, which is a category of very small pasta. Orzo is traditionally made with semolina or durum wheat flour, however, can also be made with all-purpose or whole wheat flour. Although orzo originated in Italy, orzo has long been popular in cuisines in the Mediterranean and the Middle East, especially Greece.

Can you bake orzo in the oven?

While the simplest way to cook orzo is to boil it in water, as you would for any other pasta, orzo can be baked in the oven to create a baked pasta dish or casserole.

What You’ll Need

Here are the ingredients you’ll need to make this healthy oven-baked orzo with vegetables and ricotta.

  • Orzo: As you may have guessed, orzo is the star of this baked orzo recipe.
  • Bell Pepper and Mushrooms: To add some veggies, texture, and fiber to the dish.
  • Onion and Garlic: Some aromatics for flavor.
  • Herbs: Some dried basil and parsley to enhance the Italian flavor and some fresh basil to finish the dish. Although the recipe doesn’t call for it, a bit of dried oregano would work well too.
  • Tomatoes: The recipe calls for canned tomatoes, but you could certainly use fresh ones.
  • Spinach: To add some fiber and leafy greens.
  • Ricotta Cheese: To add a boost of protein and creaminess to the dish.
  • Broth: I used chicken broth to add flavor to the baked orzo but vegetable broth would work too.
  • Mozzarella Cheese: To add a touch more protein and healthy fat and finish the casserole with a cheesy topping.

How to Make Baked Orzo

Orzo may look like rice but once baked it has a nutty flavor and a springy texture and, the best part is, it’s super is to make! Here’s what you’ll do:

  1. In a large casserole dish, add the diced vegetables, herbs, salt, pepper, and olive oil, stir to combine, then transfer to the bake to bake.
  2. Once the vegetables are cooked, add the spinach, tomatoes, ricotta, orzo, and chicken broth, give everything a good stir, then return it to the oven to bake until the orzo is tender, and the sauce is bubbling.
  3. Once the orzo is cooked, sprinkle the top of the casserole with shredded mozzarella cheese and then return it to the oven until the cheese is melted and golden brown.
  4. Once cooked, allow the baked orzo to rest for 5 minutes before serving, and enjoy!

While optional, I like to garnish the casserole with a bit of fresh basil before serving.

Baked Orzo Casserole

What is the ratio of water to orzo?

The optimal ratio of water to orzo is similar to that of rice, which is generally 2:1 or 2 cups of water for every 1 cup of uncooked orzo.

Does orzo expand when cooked?

Much like other pasta shapes, orzo expands a fair bit when it cooks. Orzo will generally more than doubles in size once cooked.

Red’s Nutrition Tip

Is orzo healthy for weight loss? Absolutely! Not only is pasta a healthy food that has been consumed for thousands of years but pasta can be included in a healthy diet and support a goal of weight loss. As long as total calories are controlled for and the orzo is consumed within a calorie deficit, orzo is healthy for weight loss.

Orzo Baked in the Oven

What to Serve with Baked Orzo

This baked orzo dish is a well-balanced meal complete with protein, fiber, complex carbohydrates, and healthy fats. It can be enjoyed on its own as a vegetarian main course or can be served as a side dish to a main course of chicken, meat, or fish.

If you’re looking to add more protein to your meal, I recommend serving the baked orzo with a piece of baked, roasted, or grilled fish or meat, such as grilled steak, pesto baked salmon, or lemon pepper chicken thighs.

If you’re looking to add more fiber to your meal, I recommend serving the baked orzo with roasted, grilled, or steamed vegetables, such as broccoli or asparagus, or a simple leafy green or garden salad.

Storage + Reheating

To Refrigerate: Allow the baked orzo to cool completely, then cover the baking dish with aluminum foil or transfer it to an airtight container, or multiple containers if storing individual portions, and store in the fridge for up to 5 days.

To Freeze: To freeze whole, allow the baked orzo to cool completely then cover the baking dish with plastic wrap and aluminum foil, place it in a freezer-safe bag, and place it in the freezer. To freeze leftovers, transfer the leftovers to an airtight container and place it in the freezer. The baked orzo can be frozen for up to 3 months.

To Reheat: From the fridge, transfer the whole baked orzo, covered, in the oven at 350°F for 20-30 minutes until heated through and bubbling. Individual portions can be reheated in an oven-safe baking dish at 350°F for 10-15 minutes or in a microwave-safe dish in the microwave for 2-3 minutes. If frozen, allow the baked orzo to thaw completely and then reheat at 350°F for 20-30 minutes or until heated through. To reheat from frozen, cover the baking dish with aluminum foil and warm it in the oven at 350°F for 40-50 minutes until heated through.

More Baked Orzo Recipes:

  • Spinach and Goat Cheese Stuffed Chicken with Orzo
  • Chicken Mushroom Orzo
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Orzo Baked in the Oven

Vegetable and Ricotta Baked Orzo

Author: Stephanie Kay

Filled with vegetables and ricotta cheese, this baked orzo is a healthy vegetarian casserole that works well as a main course for lunch or dinner.

  • Author: Stephanie Kay
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Dinner
  • Method: Baked
  • Cuisine: Italian
  • Diet: Vegetarian
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Ingredients

  • 1 onion, diced
  • 1 red bell pepper, diced
  • 2 cups mushrooms, diced
  • 4 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 3 tablespoons 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, dry (about 2 1/2 cups)
  • 2 1/2 cups chicken broth, or vegetable
  • 1 cup shredded mozzarella
  • Fresh basil, to serve

Instructions

  1. Preheat the oven to 400°F.
  2. In a large 9×13-inch baking dish, add onion, bell pepper, mushroom, garlic, dried basil, dried parsley, and salt. Drizzle with olive oil, stir until is well combined, then transfer to the oven to bake for 15 minutes.
  3. Once the vegetables have cooked, remove the baking dish from the oven, add the chopped spinach and give it a good stir until it begins to wilt into the vegetable mixture.
  4. Add the canned tomatoes and ricotta cheese and stir again until well incorporated with the vegetables. Then add the dry orzo and broth and stir until everything is well combined.
  5. Return the baking dish, uncovered, to the oven for 15 minutes, remove it from the oven and give everything a good stir, and return it to the oven for a final 10-15 minutes until the pasta is cooked and most of the liquid has been absorbed.
  6. Once the pasta is tender, remove the baking dish from the oven, sprinkle with shredded mozzarella cheese, and then return the baking dish to the oven for a final 5-10 minutes until the cheese is melted and the sauce is bubbling. (Optional: Once the cheese is melted, you can turn the oven to broil for 1-2 minutes to give the cheese a golden-brown color.)
  7. Once the cheese has melted, remove the baking dish from the oven and allow it to rest for 5 minutes before serving.
  8. Any leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

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    Comments

    1. Kathy says

      January 6, 2023 at 10:44 am

      Would using whole wheat orzo have the same amount of liquid and cooking time.

      Reply
      • Stephanie Kay says

        January 10, 2023 at 10:38 am

        It should work just the same. As the recipe suggests, just check the orzo for doneness before adding the final layer of mozzarella cheese.

        Reply
    2. Lydia says

      January 15, 2023 at 5:56 pm

      So easy and delicious!

      Reply
      • Stephanie Kay says

        January 17, 2023 at 8:52 am

        So happy you liked it, thanks for sharing!

        Reply
    3. Anonymous says

      January 16, 2023 at 1:11 pm

      Can I substitute the ricotta for cottage cheese?

      Reply
      • Stephanie Kay says

        January 17, 2023 at 8:53 am

        I would not recommend it for this particular recipe as the ratios and texture will not work as intended, and it will change the taste.

        Reply
    4. Natalie says

      January 31, 2023 at 7:44 pm

      Easy to make, delicious, and makes great leftovers for the week!

      Reply
      • Stephanie Kay says

        February 1, 2023 at 9:02 am

        So happy you’re enjoying it, thanks for sharing!

        Reply
    5. Miriam M says

      February 4, 2023 at 1:41 pm

      I *never* leave reviews, but this deserves one. Absolutely delicious just as written. I did add some pepperoni in the mozzarella layer for my children to have more fat and protein.
      This will fast become a staple meal in our home. Thanks for sharing!

      Reply
      • Stephanie Kay says

        February 5, 2023 at 8:32 am

        Oh my goodness, thank you sO much for sharing! I’m so happy you liked it, and love the addition of the pepperoni. 🙂

        Reply
    6. Noelle says

      April 30, 2023 at 12:43 pm

      Do you think I could add ground sausage to this dish for extra protein? Or is there a better meat option you could recommend? I know my man’s gonna ask where’s the meat 😂

      Reply
      • Stephanie Kay says

        May 1, 2023 at 9:39 am

        I would suggest serving meat as a topping or side to the casserole. Adding it directly into the dish with mess up the ratios. 🙂

        Reply
    7. Anali Maneshi says

      May 4, 2023 at 1:21 pm

      This has been on our rotating family recipe list. Our toddler even loves it.
      Thank you!

      Reply
      • Stephanie Kay says

        May 6, 2023 at 5:42 am

        Happy to hear it’s toddler-approved, always a win! thank you for sharing. 🙂

        Reply
    8. Rose says

      July 9, 2023 at 10:31 pm

      I made this for dinner and it turned out really good! I substituted zucchini for the mushrooms.

      Reply
      • Stephanie Kay says

        July 10, 2023 at 8:07 am

        I’m so happy you liked it and love the substitution of zucchini for mushrooms. Thank you for sharing!

        Reply
    9. Rose says

      July 10, 2023 at 8:08 am

      .

      Reply
    10. Kate and Jim Coury says

      July 22, 2023 at 1:28 pm

      I just got on your site a few weeks ago, I have to say that you have some great recipes for health and for quick cooking usually. I will say though the ingredients list on this one almost put me to sleep. But I will try it. Thanks again.

      Reply
    11. Cindy O’Leary says

      July 24, 2023 at 9:53 pm

      Good casserole!

      Reply
      • Stephanie Kay says

        July 25, 2023 at 2:55 pm

        Happy you liked it, thanks for sharing!

        Reply
    12. Dara says

      August 14, 2023 at 7:56 am

      My family and I could not get enough of this dish! So easy and actually fun to prepare and great leftover. I made it with whole wheat orzo and had to increase the amount of broth and cooking time, but it turned out great! My ten year old daughter has asked if I can make it once a week! I think I will try adding some cubed eggplant to the vegetable mix next time.

      Reply
      • Stephanie Kay says

        August 14, 2023 at 7:57 am

        I’m so happy you and your family enjoyed the recipe! I also love the swaps, and appreciate you sharing those. 🙂

        Reply
    13. Sharon Malahias says

      August 20, 2023 at 2:32 pm

      Hi Stephanie,
      Love your recipes. Why does the ricotta cheese in this recipe and I had tried another one with ricotta cheese appear that the cheese curdles in both. That seems not right and not appetizing. Something is too hot for it or amiss.
      Any suggestions or what I do?

      Reply
      • Stephanie Kay says

        August 21, 2023 at 7:56 am

        Ricotta is actually a curdled cheese, that is made up of milk protein clumps, so this is completely normal. Some brands are smoother than others, but this will vary. If you wanted it to be smooth, you would need to purée it before adding it to the casserole. 🙂

        Reply
    14. Liza S says

      September 14, 2023 at 6:10 pm

      I’ve been making this recipe every other week for five months! A whole family favorite. I always add 1lb of cooked ground Italian sausage, and it always turns out wonderfully. I also sometimes have to sub cottage cheese for the ricotta, but you HAVE to strain and blend the cottage cheese and add slightly less broth, or it turns out watery. We also love adding asparagus or squash! The squash seems to be a little wet, so I use less broth when I use it.

      Reply
      • Stephanie Kay says

        September 15, 2023 at 7:45 am

        Wow, I’m so happy you like! And I love the addition of sausage and swap for cottage cheese, such great ideas. Thank you for sharing!

        Reply
    15. Sabrina says

      October 2, 2023 at 11:52 am

      Substituted a 26oz jar of Rao’s sauce for the tomatoes, but kept the broth amount the same. Turned out really good.

      Reply
      • Stephanie Kay says

        October 2, 2023 at 2:58 pm

        Happy you enjoyed it, thanks for sharing!

        Reply
    16. Lise says

      October 7, 2023 at 7:30 am

      Made it exactly as noted. This was so good!

      Reply
      • Stephanie Kay says

        October 11, 2023 at 4:19 pm

        So happy you enjoyed it, thanks for sharing!

        Reply
    17. Lori says

      October 9, 2023 at 12:34 pm

      Wonderful recipe ❤️ I served with hot Italian sausage links.Definitly a keeper!

      Reply
      • Stephanie Kay says

        October 11, 2023 at 4:14 pm

        So happy you liked it and love the recommendation of serving it with sausage! Thanks for sharing. 🙂

        Reply
    18. Anna says

      October 21, 2023 at 4:20 pm

      Do I need to drain the canned fire roasted tomatoes before adding them?

      Reply
      • Stephanie Kay says

        October 21, 2023 at 8:59 pm

        No, add them as is. 🙂

        Reply
    19. Dina says

      December 20, 2023 at 2:04 pm

      Hi there, I’ve made this recipe before and it’s great. I would like the ricotta to be smoother. If I run it in the food processor to make it smooth, will it affect the final texture of the dish? Will it fall apart or be too watery for example?

      Reply
      • Stephanie Kay says

        December 22, 2023 at 7:17 am

        Yes, you could absolutely run it through a food processor before to make it extra smooth and creamy. 🙂

        Reply
    20. Renee Lalla says

      December 28, 2023 at 9:19 am

      This is so delicious. Easy to prepare also. The only thing I did was add a little pepper and extra salt.

      Reply
      • Stephanie Kay says

        December 28, 2023 at 9:20 am

        Thank you for sharing, I’m so happy you found it easy and delicious! 🙂

        Reply
    21. Claire says

      December 28, 2023 at 7:41 pm

      We really like this recipe, but the second time around, I used less broth (about a cup less), and still, there was too much liquid and I am cooking it for quite a bit more time than the recipe called for. I added 4 links of chicken sausage, otherwise followed the recipe exactly as noted. If you want to avoid the overflow mess in your oven, maybe keep an eye on broth.

      Reply
    22. Amy Caldwell says

      December 29, 2023 at 4:13 pm

      Fantastic! Have been looking for high protein meatless meals and this was such an amazing dinner.

      Reply
      • Stephanie Kay says

        December 30, 2023 at 8:49 am

        So happy you enjoyed it, thank you for sharing!

        Reply
    23. Nancy says

      January 3, 2024 at 12:19 pm

      Reply
    24. Nancy says

      January 3, 2024 at 12:21 pm

      This was a big hit, everyone loved it

      Reply
    25. Sherri says

      January 3, 2024 at 2:37 pm

      Easy, healthy and delicious

      Reply
    26. Deborah A Outlaw says

      January 4, 2024 at 7:10 am

      This casserole was so easy and quick to make, perfect for weekly meal plan! Absolutely delicious!

      Reply
    27. Carey Nadal says

      January 6, 2024 at 4:19 pm

      Too much orzo but otherwise delish

      Reply
    28. Andria Medeiros says

      January 13, 2024 at 11:20 pm

      Loved this recipe! Will definitely add into our rotation and make again.

      Reply
    29. Monica says

      February 20, 2024 at 7:06 pm

      Can you make this gluten free? Quinoa?

      Reply
      • Stephanie Kay says

        February 21, 2024 at 7:26 am

        I’ve not tested it but quinoa will most likely work, rice would also be a good alternative.

        Reply
    30. Sarah says

      March 12, 2024 at 11:31 am

      Follows directions exactly and this meal turned out really good! Easy to make and full of flavor, will definitely make again!

      Reply
      • Stephanie Kay says

        March 12, 2024 at 1:58 pm

        So happy you enjoyed it, thank you for sharing!

        Reply
    31. Amy Kennelly says

      March 26, 2024 at 7:29 pm

      My husband and I love this recipe! It’s perfect for meal prep. We’ve made it two weeks in a row!

      Reply
      • Stephanie Kay says

        March 27, 2024 at 8:13 am

        So fun! I’m happy you like it and appreciate you sharing, Amy. 🙂

        Reply
    32. Maeg says

      May 20, 2024 at 9:52 pm

      Could I substitute the mushrooms (I love them but my kids do not) for broccoli or zucchini? I’m afraid the broccoli might get too dry and the zucchini might release too much water? Thoughts??

      Reply
      • Stephanie Kay says

        May 21, 2024 at 8:54 am

        Yes, you could use either.

        Reply
    33. Klim says

      September 21, 2024 at 7:55 pm

      Absolutely delicious. I am never disappointed with Stephanie’s recipes and this was no exception.

      Reply
      • Stephanie Kay says

        September 22, 2024 at 7:21 am

        Thank you so much!

        Reply
    34. KC says

      December 30, 2024 at 9:28 pm

      I love this dish and have made it a few times now. So delicious and a great way to get veggies in! Thank you!

      Reply
      • Stephanie Kay says

        December 31, 2024 at 5:56 am

        I’m so happy you like it, thank you for sharing, KC!

        Reply
    35. Veronica says

      March 3, 2025 at 6:37 pm

      Hearty and loaded with vegetables. I substituted low sodium V8 juice for the broth to use it up and it worked good.

      Reply
      • Stephanie Kay says

        March 5, 2025 at 6:33 am

        Thanks for sharing your tip, Veronica!

        Reply
    36. Kristin says

      March 25, 2025 at 3:49 pm

      So easy to prepare and so delicious to eat!! Mt family loves this recipe.

      Reply
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      Orzo Baked in the Oven