Orzo Vegetable Casserole with Crumb Topping
Packed with vibrant vegetables, tender orzo pasta, and a luscious blend of Parmesan and mozzarella cheeses, this Orzo Vegetable Casserole with Crumb Topping is the perfect comfort food recipe for weeknight dinners or potlucks. A medley of zucchini, bell pepper, spinach, and carrots creates a hearty, nutrient-rich base, while a crispy breadcrumb topping infused with parsley and butter adds a delightful crunch. Baked until bubbly and golden, this one-dish casserole combines simple ingredients with bold flavors, making it a family favorite that's both satisfying and easy to prepare. With minimal prep and wholesome ingredients, this vegetarian recipe is a go-to for quick, delicious, and crowd-pleasing meals.
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Recipe Information
Ingredients
- 1.5 cups Orzo pasta
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 1 Carrot, peeled and diced
- 1 Red bell pepper, diced
- 1 Zucchini, diced
- 2 cloves Minced garlic
- 1 can (14 ounces) Canned diced tomatoes (with juices)
- 1.5 cups Vegetable broth
- 2 cups Fresh spinach, chopped
- 0.5 cups Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 0.5 cups Breadcrumbs
- 2 tablespoons Butter, melted
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch casserole dish with cooking spray or a light coating of olive oil.
Bring a large pot of salted water to a boil. Cook the orzo pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion, carrot, and red bell pepper. Cook for 5-7 minutes or until the vegetables are softened.
Stir in the diced zucchini and minced garlic. Cook for an additional 2-3 minutes until the zucchini is tender and the garlic is fragrant.
Add the canned diced tomatoes (with juices) and vegetable broth to the skillet. Stir to combine and bring the mixture to a simmer.
Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season the mixture with salt and black pepper.
Remove the skillet from heat and fold in the drained orzo pasta, Parmesan cheese, and half of the shredded mozzarella cheese.
Transfer the mixture to the prepared casserole dish, spreading it out evenly.
In a small bowl, combine the breadcrumbs, melted butter, and chopped parsley. Sprinkle this mixture evenly over the top of the casserole.
Sprinkle the remaining shredded mozzarella cheese over the breadcrumb topping.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let rest for 5 minutes before serving.
Nutrition Facts
Calories |
2639 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.3 g | 129% | |
| Saturated Fat | 42.4 g | 212% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 190 mg | 63% | |
| Sodium | 5280 mg | 230% | |
| Total Carbohydrate | 349.6 g | 127% | |
| Dietary Fiber | 38.8 g | 139% | |
| Total Sugars | 47.1 g | ||
| Protein | 103.7 g | 207% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1672 mg | 129% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3340 mg | 71% | |
*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.
