Description
A comforting and family-friendly cheesy baked orzo recipe packed with sautéed vegetables and a creamy cheese sauce. This quick and easy dinner combines tender orzo pasta with bell peppers, zucchini, spinach, and a blend of sharp cheddar and mozzarella cheeses, all baked to golden perfection. Perfect for a cozy weeknight meal that pleases both kids and adults.
Ingredients
Scale
Vegetables and Pasta
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 zucchini, diced
- 2 cups fresh spinach
Sauce
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups low-sodium chicken or vegetable broth
- 1 cup whole milk
- 1 teaspoon dried Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Pinch of red pepper flakes
Cheeses and Garnish
- 2 cups shredded sharp cheddar cheese
- 2 cups low-moisture mozzarella cheese
- Fresh parsley or basil, for garnish
- Freshly grated Parmesan or Pecorino Romano cheese, for topping (optional)
Instructions
- Prep Your Veggies: Chop the bell pepper and zucchini into bite-sized pieces, dice the onion, and mince the garlic. Heat olive oil in a large oven-safe skillet or Dutch oven over medium heat. Sauté the onion until softened, about 3-5 minutes. Add garlic and cook for another minute until fragrant. Add bell peppers and zucchini; cook for 5-7 minutes until they begin to soften. Stir in fresh spinach just to wilt, then set the vegetables aside.
- Cook the Orzo: Bring a pot of salted water to a boil. Add the orzo and cook it according to package instructions but reduce cooking time by 2-3 minutes to keep it firm. Drain thoroughly and set aside.
- Build the Sauce: In the same skillet, melt butter over medium heat. Sprinkle in the flour and stir constantly for about one minute to make a roux. Gradually whisk in the broth and milk, stirring continuously to avoid lumps. Bring the mixture to a gentle simmer until it thickens slightly. Stir in Italian seasoning, salt, black pepper, and red pepper flakes.
- Combine Everything: Remove the pan from heat. Stir in about two-thirds of the shredded cheddar and mozzarella cheeses into the sauce until melted and smooth. Fold in the partially cooked orzo and sautéed vegetables, stirring until all are evenly coated with the cheesy sauce.
- Bake to Perfection: Transfer the mixture into a large baking dish. Sprinkle the remaining cheese over the top evenly. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until the orzo is tender, sauce is bubbly, and cheese topping is golden brown. For extra color, switch to the broiler for the last 1-2 minutes while watching carefully to avoid burning.
- Rest and Serve: Remove from the oven and let rest for 5-10 minutes to set slightly. Garnish with fresh parsley or basil and, if desired, freshly grated Parmesan or Pecorino Romano cheese before serving.
Notes
- Partially cooking the orzo before baking helps achieve a creamy texture without overcooking.
- Feel free to substitute or add vegetables like mushrooms, peas, or carrots based on preference.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- Use a large oven-safe skillet to reduce cleanup, or transfer to a baking dish as directed.
- Keep an eye on the cheese under the broiler to prevent burning.
- Letting the dish rest after baking ensures the sauce thickens and the flavors meld nicely.
