Our Creamy Roasted Veggie Orzo Bake combines vibrant, fresh ingredients with the comforting warmth of a baked dish. This recipe showcases the sweetness of cherry tomatoes, the savory notes of sun-dried tomatoes, and the creamy richness of ricotta and Parmesan cheeses. The addition of spinach and asparagus not only boosts the flavor but also adds a wonderful crunch and splash of color.
To make the most of this vegetable orzo dish, consider using seasonal vegetables that are at their peak. For example, in the spring, you might include tender zucchini or sweet peas. In the summer, swap in juicy bell peppers or crisp green beans. Autumn brings a great opportunity to use roasted butternut squash or hearty Brussels sprouts. These seasonal additions are guaranteed to enhance the freshness of this creamy orzo bake and the richness of the cheese.
Whether you’re looking to impress your guests or simply treat yourself to a wholesome meal, this Creamy Roasted Veggie Orzo Bake promises to be a hit.
Ingredients:
Roasted Veggie Orzo Bake Ingredients
- 1 cup asparagus, diced
- 1 1/3 cups cherry tomato, diced
- 1/2 cup red onion, diced
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 2/3 cups water
- 1 cup orzo
- 2/3 cup whole milk ricotta cheese
- 1/2 cup sun-dried tomatoes
- 2 cups spinach
- 1 cup parmesan cheese, shredded
Directions:
Roasted Veggie Orzo Bake Directions
- Preheat oven to 375degrees Fahrenheit.
- Season vegetables (except spinach) with garlic powder, pepper and salt. Drizzle with olive oil and roast for 10-15 minutes.
- Add water and orzo to the baking dish. Stir until incorporated and bake for an additional 15 minutes until the orzo is cooked.
- Add ricotta cheese, spinach, sun-dried tomatoes, and Parmesan cheese. Bake for another 4-5 minutes. Top with additional Parmesan cheese.
