Greek Orzo Bake
Discover the vibrant flavors of the Mediterranean with this hearty Greek Orzo Bake, a comforting one-dish meal that's perfect for busy weeknights or casual family dinners. This savory bake combines tender orzo pasta with a medley of fresh vegetables, juicy crushed tomatoes, and aromatic spices like oregano, basil, and a hint of cinnamon for a uniquely Greek twist. Rich kalamata olives and creamy feta cheese bring a burst of briny goodness, while a golden topping of melted mozzarella adds the ultimate cheesy finish. Packed with healthy spinach and baked to perfection, this dish is both wholesome and indulgent. Serve it straight from the oven with a sprinkle of fresh parsley for a crowd-pleasing, Mediterranean-inspired delight!
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Recipe Information
Ingredients
- 2 cups orzo pasta
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 large red bell pepper, diced
- 1 medium zucchini, diced
- 15 ounces crushed tomatoes (canned)
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups baby spinach
- 0.5 cup kalamata olives, sliced
- 1 cup feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil. Add the orzo pasta and cook for 1-2 minutes less than the package instructions specify to keep it slightly underdone. Drain and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced red bell pepper, and zucchini. Cook for another 5 minutes until the vegetables are tender.
Add the crushed tomatoes, tomato paste, oregano, basil, cinnamon, salt, and black pepper to the skillet. Stir to combine and simmer for 5 minutes.
Fold in the baby spinach and cook for 2-3 minutes until wilted. Remove the skillet from heat and stir in the cooked orzo pasta.
Mix in half of the feta cheese and the sliced kalamata olives. Transfer the mixture to the prepared baking dish and spread it out evenly.
Sprinkle the top with the remaining feta cheese and the shredded mozzarella cheese.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let cool slightly. Garnish with fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 964 mg | 42% | |
| Total Carbohydrate | 64.5 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 8.2 g | ||
| Protein | 18.6 g | 37% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 304 mg | 23% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
