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Marry Me Orzo Bake

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A creamy, garlicky orzo casserole with broccoli, sun-dried tomatoes, and Parmesan, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian, Mediterranean
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb orzo pasta Small rice-shaped pasta that cooks through in the bake.
  • 3 cups broccoli florets Bite-sized florets add color, texture, and nutrition.
  • 3 cups vegetable broth Provides the cooking liquid and savory base for the orzo.
  • 1 cup heavy cream Gives the dish richness and a smooth, creamy mouthfeel.
  • 1/2 cup sun-dried tomatoes, chopped Concentrated tomato flavor and a chewy, tangy note.
  • 4 cloves garlic, minced Aromatic backbone for savory depth.
  • 1/2 teaspoon salt Balances flavors; adjust to taste after baking.
  • 1/2 teaspoon crushed red pepper flakes Adds gentle spicy warmth.
  • 1/2 teaspoon oregano Herbaceous, Mediterranean flavor.
  • 1/4 teaspoon black pepper Ground for a mild, peppery bite.
  • 1/4 teaspoon smoked paprika Adds smoky warmth and color.
  • 1/2 cup grated Parmesan cheese Salty, nutty finish folded in after baking.
  • 2 handfuls fresh spinach Stirred in at the end to wilt gently and add freshness.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and prepare a greased 9×13-inch baking dish.
  2. In a large mixing bowl, combine the orzo, broccoli, vegetable broth, heavy cream, sun-dried tomatoes, minced garlic, salt, crushed red pepper flakes, oregano, black pepper, and smoked paprika.
  3. Stir gently, ensuring the orzo is submerged and everything is evenly distributed.
Cooking
  1. Pour the mixture into the greased dish and cover loosely with foil.
  2. Bake for 25 to 30 minutes until the orzo is tender and the liquid is absorbed.
  3. Remove the foil, stir in the grated Parmesan and fresh spinach, allowing the cheese to melt and the spinach to wilt.
  4. Return to the oven uncovered for 2 to 3 minutes if extra browning is desired.
  5. Let sit for a few minutes before serving.

Nutrition

Serving: 1gCalories: 480kcal

Notes

Taste for salt after baking before adding more, since Parmesan adds saltiness. Refrigerate leftovers in an airtight container for up to 3 to 4 days. Freeze cooled portions in freezer-safe containers for up to 2 months.

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