Three Cheese Spinach Orzo Bake
Indulge in the creamy, cheesy comfort of this Three Cheese Spinach Orzo Bake, a one-dish wonder perfect for busy weeknights or casual gatherings. Made with tender orzo pasta, sautéed garlic spinach, and a luscious blend of ricotta, mozzarella, and Parmesan cheeses, this baked delight is both hearty and wholesome. With the addition of eggs and milk, the cheesy mixture binds together to create a rich, golden topping that bubbles to perfection in just 25 minutes. Finished with a touch of red pepper flakes for a subtle kick and an optional parsley garnish for a fresh, vibrant finish, this vegetarian pasta bake is a crowd-pleaser you'll return to again and again. Serve it as a satisfying main or a decadent side dish—either way, it's bound to impress!
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Recipe Information
Ingredients
- 2 cups Orzo pasta
- 5 cups Baby spinach
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 cup Ricotta cheese
- 1.5 cups Shredded mozzarella cheese
- 0.75 cup Grated Parmesan cheese
- 2 pieces Eggs, lightly beaten
- 0.5 cup Milk
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with olive oil or cooking spray.
Bring a large pot of salted water to a boil. Cook the orzo pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
Add the baby spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
In a large mixing bowl, combine the ricotta cheese, 1 cup of shredded mozzarella, 0.5 cups of grated Parmesan, the beaten eggs, and milk. Mix well until smooth.
Stir the cooked orzo and wilted spinach into the cheese mixture. Add salt, black pepper, and red pepper flakes (if using) and mix until evenly combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining 0.5 cup of shredded mozzarella and 0.25 cup of grated Parmesan evenly over the top.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbly.
Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.4 g | 29% | |
| Saturated Fat | 10.9 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 770 mg | 33% | |
| Total Carbohydrate | 55.3 g | 20% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 471 mg | 36% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 194 mg | 4% | |
*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.
