Heavenly Vegetable and Ricotta Baked Orzo for Cozy Nights
A delightful baked dish combining orzo, vegetables, and ricotta for cozy nights.
Equipment
- oven
- saucepan
- baking dish
Ingredients
For the Orzo Base
- 1 cup Orzo Pasta
- 2 tablespoons Olive Oil
- 1 medium Onion finely chopped
- 2 cloves Garlic minced
For the Vegetables
- 1 medium Zucchini diced
- 1 medium Carrot diced
- 1 medium Red Bell Pepper diced
- 1 cup Cherry Tomatoes halved
- 1 teaspoon Dried Oregano
- ½ teaspoon Red Pepper Flakes optional
For the Creamy Mixture
- 1 cup Ricotta Cheese
- ½ cup Grated Parmesan Cheese divided
- 2 cups Baby Spinach
- ¼ cup Fresh Basil Leaves for garnish
Seasoning Essentials
- 1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
Cooking Instructions
- Preheat the oven to 375°F (190°C).
- Cook the orzo in salted boiling water according to package instructions until al dente.
- In a saucepan, heat olive oil over medium heat, add onion and garlic, and sauté until softened.
- Add zucchini, carrot, and red bell pepper to the pan; cook for another 5-7 minutes.
- Stir in cherry tomatoes, oregano, and red pepper flakes; cook for an additional 2 minutes.
- In a large bowl, combine cooked orzo, sautéed vegetables, ricotta, half the Parmesan, and baby spinach.
- Transfer the mixture to a baking dish and sprinkle with remaining Parmesan.
- Bake in the preheated oven for 20-25 minutes until golden and bubbly.
- Remove from the oven and garnish with fresh basil before serving.
Notes
Feel free to customize the vegetables based on your preference or seasonal availability.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 7gCholesterol: 35mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 20mgCalcium: 300mgIron: 2mg
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