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Baked Spinach and Artichoke Orzo Pasta

A warm, creamy baked pasta dish featuring orzo, spinach, and artichoke hearts, perfect for weeknight meals and meal prep.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups orzo pasta
  • 1 can artichoke hearts, drained and chopped
  • 2 cups fresh spinach, chopped
  • 1 cup ricotta cheese Can use part-skim for a healthier option.
  • 1 cup mozzarella cheese, shredded Can use low-fat mozzarella.
  • 1/2 cup Parmesan cheese, grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon red pepper flakes Adjust according to spice preference.
  • Salt and pepper to taste Salt and pepper
  • 2 cups vegetable broth Can use low-sodium broth.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. In a large pot, bring vegetable broth to a boil and add the orzo. Cook for 8-10 minutes until al dente; drain.
  3. In a large mixing bowl, combine the cooked orzo, artichokes, spinach, ricotta, half of the mozzarella, garlic, red pepper flakes, salt, and pepper. Mix well.
Baking
  1. Transfer the mixture to a greased baking dish. Top with the remaining mozzarella and Parmesan cheese.
  2. Bake for 20-25 minutes until the cheese is bubbly and golden.
  3. Let it cool for a few minutes before serving.

Notes

Use measuring cups to serve the orzo to help control portion sizes. This dish is great for meal prep and can be stored for 3 to 4 days in the fridge.