Introduction
This Vegetable and Ricotta Baked Orzo recipe is a comforting, flavorful, and cheesy dish packed with fresh vegetables and creamy ricotta. Perfect for a weeknight dinner or as a vegetarian side dish, this bake is easy to prepare and sure to satisfy everyone at the table.
Ingredients:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions:
- Prepare the Orzo:
Cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside. - Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2-3 minutes. - Cook the Zucchini and Bell Pepper:
Add the diced zucchini and bell pepper to the skillet, cooking for 5-7 minutes until tender. - Add the Spinach and Tomatoes:
Stir in the halved cherry tomatoes and chopped spinach. Cook until the spinach wilts, about 2 minutes. Remove the skillet from heat. - Combine Ingredients:
In a large mixing bowl, combine the cooked orzo, sautéed vegetables, ricotta cheese, Parmesan cheese, dried oregano, salt, and pepper. Mix until the ingredients are evenly distributed. - Bake the Dish:
Grease a baking dish and transfer the orzo mixture into it, spreading it out evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is lightly golden and bubbly. - Garnish and Serve:
Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Variation with Expanded Details
- Add More Vegetables
Enhance the dish with additional vegetables such as mushrooms, broccoli florets, or diced eggplant. These will not only add flavor but also increase the nutritional content of the bake, making it even more satisfying. - Use a Cheese Blend
Replace or supplement the ricotta and Parmesan with mozzarella, Gruyère, or feta for a richer or tangier flavor. Blending cheeses can create a creamier texture and a more complex taste. - Incorporate Protein
For a heartier version, include cooked protein like shredded chicken, crumbled tofu, or chickpeas. These additions will make the dish a complete meal, perfect for those who need extra energy.
Cooking Notes
- For extra flavor, add a pinch of crushed red pepper flakes or a sprinkle of Italian seasoning.
- Feel free to swap in your favorite vegetables, such as mushrooms, eggplant, or broccoli.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
- Pair with a Crisp Salad
Serve the baked orzo alongside a simple green salad dressed with lemon vinaigrette. The freshness of the salad complements the creaminess of the orzo, balancing the flavors and textures. - Add Fresh Bread
A warm baguette or crusty garlic bread is the perfect accompaniment. Use the bread to scoop up the cheesy, saucy bites, adding a rustic touch to the meal. - Include a Light Soup
Pair the dish with a light vegetable soup, such as minestrone or tomato basil. This combination makes for a comforting, multi-course meal ideal for colder days.
Tips
- Cook Orzo Al Dente
Cooking the orzo until just al dente ensures it doesn’t become mushy during baking. It will absorb some of the moisture from the vegetables and cheese, resulting in a perfectly tender texture. - Use Fresh Herbs
Garnishing with fresh basil or parsley elevates the presentation and adds a pop of fresh flavor. For a stronger herbaceous note, mix some chopped fresh herbs into the ricotta mixture before baking. - Customize to Taste
Feel free to adjust the spices and ingredients to suit your preferences. Adding a pinch of nutmeg to the ricotta or a dash of smoked paprika to the vegetables can create a unique twist.
Prep Time:
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Nutritional Information (Per Serving):
- Calories: 320 kcal
- Protein: 12 g
- Sodium: 460 mg
Frequently Asked Questions
- Can I use a different type of pasta?
Yes, while orzo is ideal for this recipe due to its small size and quick cooking time, you can substitute with another small pasta like ditalini or couscous. Adjust the cooking time according to the pasta’s package instructions. - How can I make this recipe vegan?
Replace the ricotta with a plant-based ricotta alternative or blend firm tofu with a bit of lemon juice and nutritional yeast for a creamy texture. Use vegan Parmesan or omit it altogether for a fully vegan dish. - Can I freeze the baked orzo?
Absolutely! Let the dish cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. Reheat in the oven at 375°F (190°C) until heated through, adding a splash of water or broth if it appears dry. - What other herbs can I use for garnish?
Besides basil, parsley, thyme, or even dill can be used to garnish the dish. Each herb provides a unique flavor profile, allowing you to customize the recipe further.
Conclusion
This Vegetable and Ricotta Baked Orzo is a versatile, crowd-pleasing dish perfect for family dinners, potlucks, or meal prep. Packed with fresh vegetables and creamy ricotta, it’s both nutritious and satisfying. Whether you’re a seasoned cook or a beginner, this recipe is simple to follow and guarantees delicious results. Enjoy experimenting with variations and serving options to make it uniquely yours!
Print
Vegetable and Ricotta Baked Orzo
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Vegetable and Ricotta Baked Orzo recipe is a comforting, flavorful, and cheesy dish packed with fresh vegetables and creamy ricotta. Perfect for a weeknight dinner or as a vegetarian side dish, this bake is easy to prepare and sure to satisfy everyone at the table.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Prepare the Orzo:
Cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside. - Sauté the Vegetables:
In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2-3 minutes. - Cook the Zucchini and Bell Pepper:
Add the diced zucchini and bell pepper to the skillet, cooking for 5-7 minutes until tender. - Add the Spinach and Tomatoes:
Stir in the halved cherry tomatoes and chopped spinach. Cook until the spinach wilts, about 2 minutes. Remove the skillet from heat. - Combine Ingredients:
In a large mixing bowl, combine the cooked orzo, sautéed vegetables, ricotta cheese, Parmesan cheese, dried oregano, salt, and pepper. Mix until the ingredients are evenly distributed. - Bake the Dish:
Grease a baking dish and transfer the orzo mixture into it, spreading it out evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is lightly golden and bubbly. - Garnish and Serve:
Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.
Notes
- For extra flavor, add a pinch of crushed red pepper flakes or a sprinkle of Italian seasoning.
- Feel free to swap in your favorite vegetables, such as mushrooms, eggplant, or broccoli.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish or Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 460 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: baked orzo, vegetable orzo bake, ricotta orzo casserole