Description
A delightful baked orzo dish combining fresh vegetables and creamy ricotta cheese.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 bell pepper, diced
- 1 cup cherry tomatoes, halved
- 2 cups spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil, for garnish
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the orzo according to the package instructions until it is al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 2-3 minutes until the onion becomes translucent.
- Add the diced zucchini, bell pepper, and halved cherry tomatoes to the skillet. Cook for an additional 5-7 minutes, or until the vegetables become tender.
- Stir in the chopped spinach and cook until it wilts, about 2 minutes, then remove from heat.
- In a large bowl, combine the cooked orzo, sautéed vegetables, ricotta cheese, Parmesan cheese, dried oregano, salt, and pepper. Mix everything until well combined.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
- Garnish with fresh basil before serving.
Notes
- For a heartier dish, consider adding cooked chicken or sausage.
- This recipe can be made ahead of time and reheated before serving.
- Feel free to use any seasonal vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg