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