This Vegetable and Ricotta Baked Orzo is a creamy, comforting, and flavor-packed pasta bake loaded with roasted vegetables, tender orzo, and rich ricotta cheese. Everything cooks together in one dish, creating a hearty yet wholesome meal that’s perfect for busy weeknights or cozy family dinners.
Why You’ll Love This Recipe
- One-pan baked pasta with minimal cleanup
- Creamy ricotta and melted mozzarella topping
- Packed with colorful vegetables
- Great for meal prep and leftovers
- Family-friendly and customizable
Vegetable and Ricotta Baked Orzo is the perfect balance of creamy, savory, and satisfying.
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 dry orzo (about 2 1/2 cups)
- 2 1/2 cups chicken broth or vegetable broth
- 1 cup shredded mozzarella
- Fresh basil, for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large 9×13-inch baking dish, combine diced onion, bell pepper, mushrooms, garlic, dried basil, dried parsley, red pepper flakes, and salt.
- Drizzle with olive oil and toss until evenly coated.
- Bake for 15 minutes until vegetables begin to soften.
- Remove from oven and stir in chopped spinach until slightly wilted.
- Add diced tomatoes and ricotta cheese, stirring until fully combined.
- Stir in dry orzo and broth, ensuring everything is evenly mixed.
- Return to oven uncovered and bake for 15 minutes.
- Remove, stir well, then bake another 10–15 minutes until orzo is tender and most liquid is absorbed.
- Sprinkle shredded mozzarella evenly over the top.
- Bake an additional 5–10 minutes until cheese is melted and bubbly.
- Optional: Broil for 1–2 minutes for a golden top.
- Rest for 5 minutes before serving. Garnish with fresh basil.
Vegetable and Ricotta Baked Orzo is best served warm and creamy straight from the oven.
Tips & Tricks
- Stir halfway through baking to ensure even cooking.
- Use fire-roasted tomatoes for deeper flavor.
- Add zucchini or eggplant for extra vegetables.
- For extra creaminess, add a splash of heavy cream.
- Let the dish rest before serving to allow sauce to thicken.
Details
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, Halal-Friendly
Notes
- Substitute vegetable broth to keep it fully vegetarian.
- Store leftovers in portioned containers for easy lunches.
- Add grilled chicken for extra protein if desired.
Nutrition (Approximate per serving)
- Calories: 480
- Protein: 18g
- Carbohydrates: 60g
- Fat: 18g
- Fiber: 5g
FAQ
Can I use another pasta instead of orzo?
Small pasta shapes like ditalini can work, but baking time may vary.
Can I make Vegetable and Ricotta Baked Orzo ahead of time?
Yes, assemble and refrigerate up to 24 hours before baking.
Can I freeze it?
Yes, freeze in airtight containers for up to 3 months.
How do I prevent dry pasta?
Make sure there is enough broth and avoid overbaking.
Can I make it dairy free?
Yes, use dairy-free ricotta and mozzarella alternatives.
Storage
- Refrigerator: Store in airtight container for up to 5 days.
- Freezer: Freeze up to 3 months.
- Reheating: Add a splash of broth and warm in oven or microwave.
Similar Recipes
Vegetable and Ricotta Baked Orzo
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 dry orzo about 2 1/2 cups
- 2 1/2 cups chicken broth or vegetable broth
- 1 cup shredded mozzarella
- Fresh basil for serving
Instructions
- Preheat oven to 400°F (200°C).
- In a large 9×13-inch baking dish, combine diced onion, bell pepper, mushrooms, garlic, dried basil, dried parsley, red pepper flakes, and salt.
- Drizzle with olive oil and toss until evenly coated.
- Bake for 15 minutes until vegetables begin to soften.
- Remove from oven and stir in chopped spinach until slightly wilted.
- Add diced tomatoes and ricotta cheese, stirring until fully combined.
- Stir in dry orzo and broth, ensuring everything is evenly mixed.
- Return to oven uncovered and bake for 15 minutes.
- Remove, stir well, then bake another 10–15 minutes until orzo is tender and most liquid is absorbed.
- Sprinkle shredded mozzarella evenly over the top.
- Bake an additional 5–10 minutes until cheese is melted and bubbly.
- Optional: Broil for 1–2 minutes for a golden top.
- Rest for 5 minutes before serving. Garnish with fresh basil.
- Vegetable and Ricotta Baked Orzo is best served warm and creamy straight from the oven.
Notes
- Substitute vegetable broth to keep it fully vegetarian.
Conclusion
This Vegetable and Ricotta Baked Orzo is creamy, comforting, and packed with vibrant vegetables. With its rich ricotta base and melty mozzarella topping, it’s the perfect baked pasta dish for weeknight dinners or meal prep. Add it to your regular rotation for a reliable, crowd-pleasing meal.