Marry Me Orzo (Dump & Bake!)

Marry Me Orzo (Dump & Bake!)

from liveeatlearn.com
Main Dishes
50 min
347 kcal / serving

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.

Ingredients

  • 1 lborzo
  • 3 cupsbroccoli florets (cut into bite-sized pieces)
  • 3 cupsvegetable broth
  • 1 cupheavy cream
  • ½ cupsun-dried tomatoes (packed in oil, roughly chopped)
  • 4 clovesgarlic (minced)
  • ½ tspeach salt, crushed red pepper flakes, oregano
  • ¼ tspeach ground black pepper, smoked paprika
  • ½ cupgrated parmesan cheese
  • 2handfuls fresh spinach (roughly chopped)
  • 2 tbspfresh chopped basil

Directions

  1. 1

    Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.

  2. 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. 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. 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. 5

    Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!