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Vegetable and Ricotta Baked Orzo

Vegetable and Ricotta Baked Orzo with roasted vegetables.
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Prep Time 15 minutes
Course Main Course
Cuisine Mediterranean-inspired

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.