Description
This delicious baked orzo pasta combines tender orzo cooked directly in a flavorful tomato sauce with fresh spinach, creamy ricotta cheese, and melted mozzarella. It’s an easy, comforting one-dish meal perfect for weeknight dinners or casual gatherings, taking just 35 minutes from start to finish.
Ingredients
Scale
Orzo and Sauce
- 1 lb orzo pasta (uncooked)
- 2 cups water
- 24 oz pasta sauce (your favorite brand)
Vegetables
- 5 oz fresh spinach (baby spinach recommended)
Cheeses
- 1 cup ricotta cheese (whole-milk)
- 8 oz fresh mozzarella cheese (torn into pieces)
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the orzo pasta dish evenly.
- Combine orzo, sauce, and water: In a large baking dish, mix the uncooked orzo pasta with the pasta sauce and 2 cups of water until everything is thoroughly combined. This liquid will cook the orzo as it bakes.
- Add spinach: Fold in the fresh baby spinach, distributing it evenly throughout the orzo and sauce mixture.
- Add ricotta cheese: Spoon dollops of whole-milk ricotta cheese over the top of the mixture. Do not fully stir it in, as the ricotta will create creamy pockets once baked.
- Top with mozzarella: Tear fresh mozzarella cheese into roughly 1-inch pieces and scatter them over the entire surface for a gooey, melted topping.
- Cover and bake: Cover the dish tightly with aluminum foil and bake for 20 minutes, allowing the liquid to be absorbed and the pasta to cook properly.
- Finish baking uncovered: Remove the foil and continue baking an additional 10 to 15 minutes, until the orzo is tender and the cheese is melted, bubbly, and slightly golden.
- Rest and serve: Take the dish out of the oven and let it cool for a few minutes to set before serving warm.
Notes
- You can substitute baby kale or chard for spinach if preferred.
- Use a pasta sauce with herbs or roasted garlic for enhanced flavor.
- For a lighter version, swap whole-milk ricotta with part-skim ricotta.
- Ensure the baking dish is large enough to allow the orzo to cook evenly without spilling over.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
