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Dump & Bake Marry Me Orzo Bake

A simple, one-dish bake combining orzo, broccoli, sun-dried tomatoes, and a creamy sauce, perfect for weeknight dinners and meal prep.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Vegetables
  • 1 lb orzo pasta
  • 3 cups broccoli florets cut into bite-sized pieces
  • 3 cups vegetable broth
  • 1 cup heavy cream
  • 1/2 cup sun-dried tomatoes packed in oil, roughly chopped
  • 2 handfuls fresh spinach roughly chopped
Seasonings and Cheese
  • 4 cloves garlic minced
  • 1/2 tsp kosher salt
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp smoked paprika
  • 1/2 cup grated Parmesan cheese plus more for serving
  • 2 tbsp fresh basil chopped, plus more for serving

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Add the orzo, broccoli, vegetable broth, heavy cream, sun-dried tomatoes, minced garlic, salt, red pepper flakes, oregano, black pepper, and smoked paprika to the prepared dish. Stir well to evenly distribute.
Baking
  1. Cover the dish tightly with foil and bake for 30 to 40 minutes, until the orzo is tender but still has a slight bite.
  2. Remove the foil and stir in the Parmesan, spinach, and basil. Return to the oven uncovered for 5 to 10 minutes, just until the cheese melts and the spinach wilts.
Serving
  1. Serve warm, topped with extra Parmesan and fresh basil.
  2. Optional: add crusty bread on the side to soak up the creamy sauce.

Notes

To make a healthier version, use low-fat milk instead of heavy cream and reduce Parmesan. For a high protein meal, add grilled chicken or beans.