Clean recipe · liveeatlearn.com
Marry Me Orzo (Vegetarian Dump & Bake!)
This is one of my go-to “I need dinner to cook itself” recipes. It’s the kind of cozy, creamy vegetarian bake that tastes far more impressive than the effort it takes. I hope it earns a permanent spot in your weeknight rotation.
Original recipe: liveeatlearn.com
- Yield:
- 6 servings
- Prep:
- 10 min
- Cook:
- 40 min
- Total:
- 50 min
Adjust servings, check off ingredients, and save a copy in the recipe reader.
Ingredients
- 1 lb orzo* (453 g)
- 3 cups broccoli florets (cut into bite-sized pieces, 270 g)
- 3 cups vegetable broth (700 mL)
- 1 cup heavy cream (236 mL)
- ½ cup sun-dried tomatoes (packed in oil, roughly chopped, 30 g)
- 4 cloves garlic (minced)
- ½ tsp each salt, crushed red pepper flakes, oregano
- ¼ tsp each ground black pepper, smoked paprika
- ½ cup grated parmesan cheese (40 g)
- 2 handfuls fresh spinach (roughly chopped)
- 2 Tbsp fresh chopped basil
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.
- Dump: To the prepared dish, dump in 1 lb orzo*, 3 cups broccoli florets, 3 cups vegetable broth, 1 cup heavy cream, ½ cup sun-dried tomatoes (roughly chopped), 4 cloves garlic (minced), ½ tsp each salt, crushed red pepper flakes, oregano, and ¼ tsp each ground black pepper, smoked paprika.
- Bake: Stir to combine then cover tightly with aluminum foil. Bake for 30 to 40 minutes*, or until orzo is al dente (mostly tender but still has a little firmness in the middle).
- Stir Ins: Stir in ½ cup grated parmesan cheese, 2 handfuls fresh spinach, and 2 Tbsp fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
- Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!