Marry Me Orzo (Vegetarian Dump & Bake!)
Recipe: https://recipestripper.com/recipes/9ad5ed8a-f9bf-4399-9a3a-c57ce1e537b1
Original source: https://www.liveeatlearn.com/marry-me-orzo/
Recipe image: https://www.liveeatlearn.com/wp-content/uploads/2025/12/Dump-And-Bake-Marry-Me-Orzo-9.jpg

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.
Yield: 6
Prep time: PT10M
Cook time: PT40M
Total time: PT50M

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
1. Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.
2. 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.
3. 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).
4. 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.
5. Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!