Description
Italian Baked Orzo is the ultimate one-pan meal that’s loaded with Mediterranean flavors and wholesome ingredients. This easy weeknight dinner is perfect for mixed-diet families, with vegan and non-vegan options to keep everyone at the table happy!
Ingredients
Scale
- 1 Tbsp olive oil
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 8-oz marinated bell pepper, chopped (2 whole bell peppers)
- 1 14-oz can artichoke hearts in water, drained and chopped
- 1 cup sun-dried tomatoes in oil, drained and julienned
- 2 Tbsp capers
- 1 Tbsp Italian seasoning
- 1 tsp kosher salt
- 3 Tbsp tomato paste
- 1 cup uncooked orzo
- 14-oz fresh store-bought bruschetta
- 1 14-oz can cannellini beans, drained and rinsed
- 2 cups vegetable broth
- 3 cups baby spinach leaves
- 1/2 cup vegan ricotta for topping
- fresh basil leaves, to serve
- fresh oregano leaves, to serve
Instructions
- Prep the oven: Preheat the oven to 400°F.
- Cook the veggies: In a large oven-safe skillet, heat the olive oil over medium heat. Add the onion and saute until soft. Stir in the garlic, bell pepper, artichoke hearts, sun-dried tomatoes, capers Italian seasoning, and salt. Saute 5 minutes.
- Add the tomato paste: Cook for 2 minutes.
- Finish the sauce: Stir in the orzo, bruschetta, beans and broth. Bring to a simmer.
- Bake: Place in the oven and bake for 10-15 minutes, stirring halfway through the cooking time.
- Finish and garnish: Remove from the oven and stir in the spinach until wilted. Fold in the vegan ricotta. Top with the fresh basil and oregano.
Notes
- Gluten Allergy? Swap the orzo for a small gluten free pasta shape or quinoa.
- Spoiler Alert: Italian Baked Orzo will stay fresh in an airtight container in the refrigerator for up to 5 days. If preparing ahead of time, wait to stir in the spinach and ricotta until reheating it.
- For non-vegans: Serve with roast chicken or add cooked, shredded chicken when serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Meals
- Method: Oven
- Cuisine: Italian