Baked orzo with sun-dried tomatoes, mozzarella, and basil offers Mediterranean comfort perfect for weeknights.
# Components:
→ Pasta
01 - 1½ cups orzo pasta
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1 cup sun-dried tomatoes in oil, drained and chopped
05 - 1 cup cherry tomatoes, halved
06 - 2 cups baby spinach, roughly chopped
07 - 2 tablespoons fresh basil, chopped (plus extra for garnish)
→ Dairy
08 - 1½ cups shredded mozzarella cheese
09 - ½ cup grated Parmesan cheese
10 - 1 cup whole milk
11 - ½ cup ricotta cheese
→ Pantry
12 - 2 tablespoons olive oil
13 - 2 cups low-sodium vegetable broth
14 - ½ teaspoon dried oregano
15 - ¼ teaspoon chili flakes (optional)
16 - Salt and black pepper, to taste
# Method:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
02 - Heat olive oil in a large skillet over medium heat. Cook onion for 3–4 minutes until translucent. Add garlic and sauté for 1 minute.
03 - Add sun-dried tomatoes and cherry tomatoes to the skillet and cook for 2–3 minutes, stirring occasionally.
04 - Stir in orzo pasta, toss until coated evenly with the oil and vegetables.
05 - Pour in vegetable broth and whole milk. Season with dried oregano, chili flakes, salt, and black pepper. Stir and bring to a gentle simmer, cooking for 5–6 minutes until orzo begins to soften.
06 - Fold in chopped spinach and half of the basil. Remove skillet from heat.
07 - Stir in ricotta cheese and half of the shredded mozzarella until combined. Transfer mixture to the prepared baking dish.
08 - Sprinkle the remaining mozzarella and all the grated Parmesan over the top.
09 - Cover dish with aluminum foil and bake for 15 minutes. Remove foil and continue baking for 10–15 minutes, until surface is golden and bubbling.
10 - Let stand for 5 minutes before garnishing with extra fresh basil and serving.
