Orzo is baked with sun-dried tomatoes, cheese, and basil for a cozy, Mediterranean-inspired main dish.
# What You'll Need:
→ Pasta
01 - 1 1/2 cups orzo pasta
→ Vegetables and 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 - 1 1/2 cups shredded mozzarella cheese
09 - 1/2 cup grated Parmesan cheese
10 - 1 cup whole milk
11 - 1/2 cup ricotta cheese
→ Pantry
12 - 2 tablespoons olive oil
13 - 2 cups low-sodium vegetable broth
14 - 1/2 teaspoon dried oregano
15 - 1/4 teaspoon chili flakes (optional)
16 - Salt and black pepper, to taste
# Steps to Follow:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish.
02 - In a large skillet, heat olive oil over medium heat. Add chopped onion and cook for 3–4 minutes until softened. Add minced garlic and sauté for 1 minute.
03 - Add sun-dried tomatoes and cherry tomatoes to the skillet; cook for 2–3 minutes until the tomatoes begin to soften.
04 - Stir in orzo pasta, tossing to coat with the oil and vegetables.
05 - Pour in vegetable broth and whole milk. Season with dried oregano, chili flakes, salt, and black pepper. Bring to a simmer, stirring often, and cook for 5–6 minutes until the orzo starts to soften.
06 - Stir in chopped spinach and half the fresh basil. Remove skillet from heat.
07 - Fold ricotta cheese and half the shredded mozzarella into the orzo mixture. Transfer to the greased baking dish.
08 - Top with remaining mozzarella and all the grated Parmesan cheese.
09 - Cover baking dish with aluminum foil and bake for 15 minutes.
10 - Remove foil and continue baking for 10–15 minutes, until the top is golden and bubbling.
11 - Allow to stand for 5 minutes. Garnish with extra chopped basil before serving.
