Description
Cheesy Baked Orzo With Vegetables is a comforting pasta bake that combines tiny orzo pasta with a vibrant array of healthy vegetables. This dish is both indulgent and wholesome, perfect for weeknight dinners or potlucks.
Ingredients
Scale
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cups fresh spinach
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 teaspoon dried Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes
- 2 cups shredded sharp cheddar cheese
- 2 cups low-moisture mozzarella cheese
- Fresh parsley or basil, for garnish
- Freshly grated Parmesan or Pecorino Romano cheese, for topping (optional)
Instructions
- Prep Your Veggies: First, chop all your chosen vegetables. For bell peppers and zucchini, dice them into bite-sized pieces. Mince the garlic and dice the onion. Heat a little olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté the onion until softened, then add the garlic and cook for another minute until fragrant. Toss in the bell peppers and zucchini, cooking them until they start to soften, about 5-7 minutes. If using fresh spinach, stir it in at the very end to wilt, then set the vegetables aside.
- Cook the Orzo: While the vegetables are cooking, bring a pot of salted water to a boil. Add the orzo and cook it according to package directions, shaving off about 2-3 minutes from the suggested cooking time. Drain the orzo thoroughly.
- Build the Sauce: In the same skillet, melt a tablespoon of butter. Sprinkle in a tablespoon of flour and cook for about a minute, stirring constantly, to create a simple roux. Gradually whisk in the broth and milk, bringing the mixture to a gentle simmer while stirring to prevent lumps. Once it thickens slightly, stir in the Italian seasoning, salt, pepper, and red pepper flakes.
- Combine Everything: Remove the sauce from the heat and stir in about two-thirds of the shredded cheddar and mozzarella cheeses until melted and smooth. Add the partially cooked orzo and the sautéed vegetables back into the skillet with the cheesy sauce. Stir to ensure everything is evenly coated.
- Bake to Perfection: Transfer the mixture to a large baking dish. Sprinkle the remaining cheese evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the orzo is tender, the sauce is bubbly, and the cheese on top is melted and golden brown. For extra browning, switch to the broiler for the last minute or two, watching carefully to prevent burning.
- Rest and Serve: Once out of the oven, let the Cheesy Baked Orzo With Vegetables rest for about 5-10 minutes before serving.
Notes
- This dish is great for leftovers.
- You can add more vegetables based on your preference.
- Adjust cheese types for different flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 45 mg