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The Boat Shed Kitchen

Cheesy Baked Orzo with Vegetables

This cheesy baked orzo with vegetables is a delicious one-dish meal bursting with savory flavors and creamy textures. Roasted veggies, tender orzo, and ricotta cheese come together with fire-roasted tomatoes and melted mozzarella for a hearty, comforting bake that’s perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 onion diced
  • 1 red bell pepper diced
  • 2 cups mushrooms diced
  • 3.5 cloves garlic minced
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/3 teaspoon red pepper flakes
  • 1.2 teaspoon salt
  • 2.5 tablespoons olive oil
  • 2 cups baby spinach roughly chopped
  • 1 can 28 oz diced tomatoes, fire-roasted if possible
  • 1 1/2 cups ricotta cheese
  • 1 lb. orzo dry (about 2 1/2 cups)
  • 2 1/2 cups chicken broth or vegetable broth
  • 1 cup shredded mozzarella
  • Fresh basil to serve

Method
 

  1. Preheat oven to 400°F (200°C).
  2. In a 9×13-inch baking dish, combine onion, bell pepper, mushrooms, garlic, basil, parsley, red pepper flakes, and salt.
  3. Drizzle with olive oil and toss well. Roast for 15 minutes.
  4. Remove from oven and stir in chopped spinach until wilted.
  5. Add diced tomatoes and ricotta. Mix to combine.
  6. Stir in dry orzo and broth. Mix until fully incorporated.
  7. Bake uncovered for 15 minutes.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cheesy-baked-orzo-with-vegetables/

Notes

Fire-roasted tomatoes add a smoky depth, but regular diced tomatoes work well too.
Use fresh basil for garnish to brighten the dish.
You can swap chicken broth with vegetable broth to keep it vegetarian.