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Creamy Vegetable and Ricotta Baked Orzo in a baking dish

Creamy Vegetable and Ricotta Baked Orzo

A cozy and elegant baked orzo dish made with ricotta, mixed vegetables, and topped with melted mozzarella cheese.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Casserole, Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup ricotta cheese Buy decent ricotta for best results.
  • 1 cup shredded mozzarella cheese
  • 1 cup chopped mixed vegetables (zucchini, bell peppers, spinach) Use fresh vegetables for optimal flavor.
  • 1 can (14 oz) diced tomatoes
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Taste before baking.
  • Fresh herbs (basil or parsley) for garnish

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring the vegetable broth to a boil, then add the orzo and cook according to package instructions until al dente.
  3. Drain the orzo and return it to the pot.
  4. Stir in the ricotta cheese, diced tomatoes, chopped vegetables, Italian seasoning, salt, and pepper. Mix until everything is well combined.
  5. Transfer the mixture to a baking dish and top with shredded mozzarella cheese.
  6. Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
  7. Remove from the oven and let it cool slightly before serving. Garnish with fresh herbs before serving.

Notes

Do not let the orzo go mushy. Make this dish ahead by assembling, chilling, and baking later. Freshly baked bread pairs well with it.