40 minutes
A delicious baked pasta dish featuring orzo, spinach, marinara sauce, and a blend of mozzarella and Parmesan cheeses.
to taste
to taste
Orzo Pasta, cooked
0 oz
tablespoons
Garlic, minced
cloves
teaspoons
Baby Spinach, wilted
0 oz
0 oz
Basil, chopped
cups
Mozzarella Cheese, shredded
0 oz
Parmesan Cheese, grated
0 oz
1. Prep Work
Preheat the oven to 375°F (190°C). In a large pot of boiling salted water, cook the orzo until al dente, as per the package instructions. Drain and set aside.
2. Cook Spinach
In a 12-inch ovenproof skillet, warm the olive oil over medium heat. Add garlic and red pepper flakes, cooking until fragrant but not burnt, approximately 30 seconds to 1 minute. Toss in the spinach with a pinch of salt, stirring often until wilted, about 2 minutes.
3. Combine and Bake
Include the marinara sauce, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper into the skillet. Bring the mixture to a simmer, stirring occasionally, then take off the heat. Blend the cooked orzo thoroughly into the marinara mixture. Mix in the mozzarella cheese, then top evenly with the grated Parmesan. Place in the preheated oven, uncovered, and bake until the Parmesan is melted and the dish is thoroughly warmed, about 15 to 20 minutes. Sprinkle with additional basil for extra flavor and presentation, and serve the dish warm.
Add cooked chicken, ground turkey, or sausage to the mix for a meaty twist. You can also stir in some cooked lentils or chickpeas for a vegetarian protein boost.
Sautéed mushrooms, fresh thyme, and a splash of white wine can create a rich and earthy dish.
Swap the spinach for sun-dried tomatoes, kalamata olives, and artichokes. Use feta cheese instead of mozzarella for a tangy flavor.
Incorporate cooked shrimp, crabmeat, or flaked salmon in place of or in addition to the spinach for a seafood variation.
Replace some of the spinach with basil pesto for a herby twist. You can mix in pine nuts for crunch and additional parmesan for more pesto-like flavor.
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