Craving an ultra-creamy dish that practically cooks itself? This baked orzo is your best ally on busy weeknights! Just place all the ingredients in a single dish, pop it in the oven… and let the magic happen 🪄 Tender pasta, fiber-rich spinach, colorful sun-dried tomatoes, and Parmesan for a delicious finish. A risotto-style dish without spending precious time stirring — and one that keeps you coming back for more 😍
Ingredients4 servings
- 1 ⅓ cups orzo
- 5 packed cups (5 oz) fresh spinach
- 1 small jar sun-dried tomatoes in oil, drained and chopped (about ½ cup)
- 1 onion, finely chopped
- 1 garlic clove, minced
- 1 ¾ cups vegetable broth
- ⅔ cup heavy cream (or dairy-free alternative)
- ¾ cup grated Parmesan (or Pecorino)
- 2–3 tbsp olive oil
Directions
1
Preheat the oven to 350°F. Finely chop the onion and garlic. Chop the sun-dried tomatoes and wash the spinach.
2
In an oven-safe baking dish, pour in the olive oil, then add the uncooked orzo. Add the onion, garlic, spinach, and sun-dried tomatoes.
3
Pour in the vegetable broth and cream. Season with salt and pepper. Bake for 25 minutes, stirring halfway through so the orzo cooks evenly and doesn’t stick. The dish is ready when the liquid has been fully absorbed.
4
Remove from the oven, sprinkle with grated Parmesan, stir to combine, and serve immediately.
Happy cooking 🥰 ☀️
