Description
1 cup orzo pasta
1 tbsp olive oil
2 cloves garlic, minced
1 can (14 oz) artichoke hearts, drained and chopped
3 cups fresh spinach, chopped
½ tsp salt
¼ tsp black pepper
½ tsp red pepper flakes (optional)
1 cup milk (or unsweetened almond milk)
½ cup vegetable or chicken broth
4 oz cream cheese, softened
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup breadcrumbs (optional, for topping)
Directions:
Preheat oven to 375°F (190°C) and grease a baking dish.
Cook orzo pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Stir in chopped artichoke hearts, spinach, salt, black pepper, and red pepper flakes. Cook until spinach wilts, about 2 minutes.
Reduce heat to low and add milk, broth, and cream cheese. Stir until the cream cheese is fully melted and combined.
Add the cooked orzo to the skillet and mix well. Stir in Parmesan cheese and half of the shredded mozzarella.
Transfer the mixture to the greased baking dish. Sprinkle the remaining mozzarella and breadcrumbs on top.
Bake for 20-25 minutes, until the cheese is melted and bubbly.
Let cool for a few minutes before serving. Enjoy!
Prep Time: 15 minutes Cooking Time: 25 minutes Total Time: 40 minutes Kcal: 320 per serving Servings: 4 servings
Step-by-Step Guide
Follow these detailed instructions for a perfect, creamy orzo bake every time.
- Prep & Cook Pasta: Preheat your oven to 375°F (190°C) and grease a 9×9 inch baking dish. Cook 1 cup of orzo in salted boiling water until al dente (usually 8-9 minutes). Drain and set aside.
- Sauté Aromatics & Veggies: In a large skillet, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant. Add the drained and chopped artichoke hearts, 3 cups of chopped fresh spinach, ½ tsp salt, ¼ tsp black pepper, and ½ tsp red pepper flakes. Cook, stirring, for 2-3 minutes until the spinach is fully wilted.
- Create the Cream Sauce: Reduce the heat to low. Pour in 1 cup of milk and ½ cup of broth. Add 4 oz of softened cream cheese. Stir continuously for 3-4 minutes until the cream cheese is completely melted and the sauce is smooth.
- Combine & Transfer: Add the drained orzo to the skillet and stir to coat in the sauce. Remove from heat and stir in ½ cup of grated Parmesan and ¼ cup (half) of the shredded mozzarella until the cheeses melt.
- Top & Bake: Transfer the mixture to your greased baking dish. Sprinkle the remaining ¼ cup of mozzarella and ¼ cup of breadcrumbs evenly over the top. Bake for 20-25 minutes, until the top is golden and the sauce is bubbling around the edges.
- Rest & Serve: Let the bake cool for 5-10 minutes before serving. This allows the sauce to thicken slightly for perfect scooping.
Serving Suggestions
This versatile dish pairs beautifully with several sides. For a light meal, serve it with a simple arugula salad with lemon vinaigrette. To make it heartier, add grilled chicken breast, shrimp, or lemon-herb salmon fillets. For a classic Italian spread, accompany it with roasted vegetables like asparagus or broccoli and some crusty garlic bread.
How-to Summary
In summary, this one-skillet orzo bake is a simple, creamy pasta casserole. You’ll cook orzo, sauté garlic, spinach, and artichokes, then create a rich sauce with milk, broth, and cream cheese. Mix everything with Parmesan and mozzarella, transfer to a dish, top with more cheese and breadcrumbs, and bake until golden and bubbly.
Frequently Asked Questions
Can I make this orzo bake ahead of time? Yes. Assemble the dish completely, cover tightly, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time when cooking from cold.
What can I use instead of cream cheese? Mascarpone cheese is an excellent substitute for a richer flavor. For a lighter version, you can use full-fat Greek yogurt, but stir it in at the very end off the heat to prevent curdling.
Is there a gluten-free alternative for the orzo? Yes. Use a gluten-free orzo pasta or substitute with an equal amount of cooked rice, quinoa, or gluten-free small pasta like ditalini.
Can I freeze the leftovers? It’s possible, but the creamy sauce may separate slightly upon reheating. Freeze in an airtight container for up to 2 months. Thaw in the refrigerator overnight and reheat in the oven covered with foil.
My sauce seems too thin. How can I thicken it? Let the assembled dish rest for 10 minutes after baking; it will thicken as it cools. For a thicker sauce next time, reduce the milk or broth by ¼ cup, or add an extra tablespoon of cream cheese.
Common Mistakes to Avoid
- Overcooking the Orzo: Cook the orzo only to al dente, as it will continue to absorb liquid and soften in the oven.
- Adding Cold Cream Cheese: Ensure your cream cheese is fully softened at room temperature to help it melt smoothly into the sauce without lumps.
- Skipping the Rest Time: Serving immediately from the oven will result in a runny dish. Allowing it to cool for 5-10 minutes lets the sauce set.
- Not Draining Artichokes: Thoroughly drain and pat dry the canned artichoke hearts to prevent excess water from making the bake soggy.
Conclusion
This creamy spinach artichoke orzo bake is the ultimate comfort food, combining familiar flavors in a satisfying, cheesy pasta casserole. It’s surprisingly simple to prepare, highly adaptable to dietary needs, and perfect for both busy weeknights and casual entertaining. With the detailed steps and tips provided, you’re equipped to avoid common pitfalls and create a delicious, crowd-pleasing meal. Give this recipe a try—it’s sure to become a new favorite in your rotation.
