One Pot Creamy Spinach Sun-Dried Tomato Orzo Bake Recipe
This One Pot Creamy Spinach Sun Dried Tomato Orzo Bake is a delightful, easy-to-make casserole combining tender orzo pasta with garlic and herb cream cheese, sun-dried tomatoes, and fresh spinach. Baked to perfection with vegetable broth and Parmesan cheese, it offers a comforting, flavorful vegetarian meal ideal for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Primary Ingredients
- 8 ounces garlic and herb flavored cream cheese
- 2 cups uncooked orzo
- 1 cup sun-dried tomatoes, roughly chopped (from a 7-ounce jar packed in oil)
- 2 tablespoons sun-dried tomato oil from the jar
- 4 cups vegetable broth
- 1 teaspoon garlic powder or 4 garlic cloves, finely chopped
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup shredded Parmesan cheese
- 2 cups spinach, roughly chopped
Instructions
- Preheat Oven: Preheat your oven to 425° F (220° C) to ensure it’s ready for baking the orzo dish.
- Prepare Base: Place the garlic and herb flavored cream cheese in the center of a large casserole dish or a 13×9-inch baking pan to create a creamy base for the orzo.
- Add Ingredients: Add the uncooked orzo, chopped sun-dried tomatoes, sun-dried tomato oil, vegetable broth, garlic powder (or freshly chopped garlic), dried basil, dried oregano, salt, and pepper to the dish around the cream cheese.
- Initial Bake: Cover the dish and bake for about 30 to 40 minutes. Stir halfway through to ensure even cooking and that the orzo cooks evenly while the liquid is nearly fully absorbed.
- Mix in Cheese and Spinach: Carefully remove the casserole from the oven and stir in the shredded Parmesan cheese and roughly chopped spinach to the orzo mixture.
- Final Bake: Cover the dish again and return it to the oven for an additional 5 to 10 minutes, or until the orzo is fully cooked and all the liquid has been absorbed.
- Season and Serve: Taste the bake and adjust salt and pepper if needed, then serve warm for a creamy, flavorful meal.
Notes
- Stirring halfway through baking helps prevent sticking and ensures even cooking of orzo.
- Using sun-dried tomato oil adds extra flavor; if unavailable, substitute with olive oil.
- Fresh spinach can be substituted with frozen, but be sure to thaw and drain excess water before adding.
- For a richer flavor, you can add a sprinkle of extra Parmesan on top before the final bake.
- Leftovers can be refrigerated for up to 3 days and reheated gently.
