Cheesy Baked Orzo with Vegetables – Comfort in Every Bite

Cheesy Baked Orzo with Vegetables is a warm, comforting dish perfect for any meal.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 40

Resting Time 5

Total Time 55

Servings: 4 servings

Course: PASTA

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Vegetables

1 medium Onion Substitute with shallots for a milder taste.
1 medium Red Bell Pepper Zucchini or yellow squash can be used instead.
1 cup Mushrooms Replace with spinach or eggplant if preferred.
2 cloves Garlic Fresh minced ginger can be a unique alternative.
4 cups Baby Spinach Kale or Swiss chard can be substituted.
15 oz Diced Tomatoes (Fire-Roasted) Any canned diced tomatoes will work.

For the Flavoring

1 tbsp Dried Basil Oregano can also work well.
1 tbsp Dried Parsley Use fresh parsley for a more vibrant flavor.
1 tsp Red Pepper Flakes Adjust to taste or omit for less spice.
1 tsp Salt Use kosher salt or sea salt.
2 tbsp Olive Oil Avocado oil can be a substitute.

For the Base

1 cup Orzo Gluten-free orzo can be used for a gluten-free option.
4 cups Chicken or Vegetable Broth Use low-sodium or homemade broth for a lighter taste.

For the Creamy Touch

1 cup Ricotta Cheese Substitute with cottage cheese or Greek yogurt.
1 cup Shredded Mozzarella Try pepper jack for a spicy kick.

For the Garnish

1 bunch Fresh Basil For garnish and added flavor.

Equipment

9x13-inch baking dish

Method

Preparation

Preheat Oven: Start by setting your oven to 400°F (200°C).
Roast Vegetables: In a 9x13-inch baking dish, mix together the onion, red bell pepper, mushrooms, garlic, dried basil, dried parsley, red pepper flakes, and salt with olive oil. Bake for 15 minutes.
Add Greens: Gently stir in the baby spinach into the roasted mixture. Keep cooking until the spinach wilts down.
Combine Sauces and Cheese: Mix in the fire-roasted diced tomatoes and creamy ricotta cheese until evenly coated.
Incorporate Pasta and Broth: Add the dry orzo and pour in the broth. Stir to combine.
Initial Bake: Return the dish to the oven uncovered and bake for 15 minutes.
Final Bake: Stir the mixture, then bake for an additional 10-15 minutes until the orzo is tender.
Top and Melt Cheese: Sprinkle shredded mozzarella on top and bake for 5-10 minutes until bubbly and golden.
Rest and Serve: Let the casserole sit for about 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 1500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Pre-roasting your vegetables enhances their flavor. Store leftovers in an airtight container for up to 5 days.

Tried this recipe?

Let us know how it was!