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 🪄 It features tender pasta, fiber-rich spinach, colorful sun-dried tomatoes, and Parmesan for a delicious finish. Its 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 25-35 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.
Note: For extra protein, feel free to add diced chicken or a can of rinsed chickpeas in Step 2.
Happy cooking 🥰 ☀️
Great meal added some chickpeas and it was the bomb
Love this recipe
Love this recipe😋
Amazing!!! Had for lunch leftovers and just as good several days later!!! Stored in freezer and pulled for lunches!
Exelent
Made this last night exactly as shown. It was sooo good! Simple to make. Next time will try some variations. Thank you for sharing.
DEEElicious. thanks for these great fast and healthy go to’s.
Substituted the orzo for rice. Made the rice first then added all ingredients and cooked until all liquids were absorbed. It was very good the first night but even better the next day. YUMMY this is added to my favorites!
Super easy to throw together. Since I didn’t have any spinach, I used asparagus, and it turned out great.
Deeeeelicious! Will definitely make again! I added cooked chicken. Next time I’ll use the oil from the dried tomatoes instead of olive oil and use bacon instead of chicken.
I also would like to see printable and nutrition values. I cooked uncovered and didn’t have an issue with too much liquid.
It would be nice to have a print option. Plan on making this tonight. Nice to see options and comments from those that have tried it.
Thanks for the recipes. Coming from YUKA you would expect these to be healthy, but I saw no nutritional values. Could you do that for us? Love your app!!!
I made this tonight and it was delish! Thanks for sharing with all of us! I made it exactly as written, very good.
Made this today and it was delicious! I used half and half because that is what I had and added some cooked chicken. I halved the recipe. Highly recommend!
Would you add the chicken uncooked in step 2?
Yes, you would add raw chicken to step 2. To ensure it is fully cooked, we recommend cutting it into bite-sized pieces first!
Do easy to make and delicious! I am definitely making again. I put in deep baking dish verses sheet pan.
There’s still a lot of liquid after 25 minutes. Covered or uncovered in oven would be good to know. Tastes good though. Thank you!
I did mine uncovered and at 20 min there was still a lot of liquid but by about 25-27 min it had really absorbed quickly.
The recipes are so so good. So healthy. So easy. So special. Thank you so much 😊
Sounds delicious 😋
Nice combo of flavors, I’m trying it
Has anyone made the vegan oil free version of this?
That looks good
any changes to the recipe if using gluten free orzo?
If using gluten-free orzo, add a bit more broth (about 2 cups total), stir more frequently, and begin checking for doneness around 20–25 minutes to avoid overcooking.
This looks amazing! I can’t wait to try it
Do you cover it when you bake it or is this all done uncovered?
All uncovered.
Excellent excellent excellent
Sounds Great. Thanks. Can’t wait to make it. I’m thinking I might make it with shrimp.
I’m for sure going to make this dis vegan version. Thank you
Please provide nutritional info
Sounds delicious. Please provide a print option. I don’t use electronic devices when I cook.
Never had orzo & been wanting to try it. This sounds like the perfect recipe to do just that. Thank you.
Love how you have pics and specific directions- thank you. Want to try this recipe!
This was very easy to make and my husband and I both loved it! Will definitely make it again!
Can’t wait to try this!
I just made this in a 9 x 13 (3L) glass casserole dish. Overall it turned out VERY well. It would be great with a grilled chicken breast on top. (One note: don’t add too much salt until after incorporating the Parmesan cheese.)
Great recipe. Thank you !
This was amazing! I included the chick peas for some extra fiber and used 2 cloves of garlic. YUM!
Looks delicious, I’m going to try it. 👍
Looks sooooo delicious! Can’t wait to make it!
Can you please supply nutritional info with your recipes? Thank you 🙂
Hmmm. Thank you!!!
Sounds interesting !
Looks great! What size baking dish is best to use?
Would love to know the size of the baking dish and how many people this will serve
You could use a deep 9 x 13 casserole dish, or a half-sheet pan, and it makes 4 servings (this is indicated next to the ingredients heading).
Looks delicious! We’ll be trying this recipe soon. I have a feeling it will be on repeat.
Yummy!
Made this to accompany your Chicken, fennel, potato recipe. This recipe has great flavor and is so easy to make. I don’t like cooking but this is so simple and easy cleanup.