Name: Vegetable and Ricotta Baked Orzo
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Italian
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

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 1x
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

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Instructions

Preheat the oven to 400°F.
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.
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.
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.
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.
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.)
Once the cheese has melted, remove the baking dish from the oven and allow it to rest for 5 minutes before serving.
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.

Nutrition

Serving Size: 1 serving
Calories: 584 calories
Sugar: 13 grams
Fat: 17 grams
Carbohydrates: 80 grams
Fiber: 9 grams
Protein: 26 grams

Keywords: baked orzo

Find it online: https://kaynutrition.com/vegetable-and-ricotta-baked-orzo/