I developed this Vegetable and Ricotta Baked Orzo as a new entry in my Ricotta Orzo Recipes, and it uses an unexpected pantry ingredient that alters how the ricotta sets during baking.

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Vegetable And Ricotta Baked Orzo

I love a dish that surprises me, and this one does. It starts with the browned yellow onion that gives a little bite, then folds in creamy whole milk ricotta cheese so the texture feels almost wrong in the best way.

I keep thinking it’s too simple but every spoonful proves me wrong, makes me curious what twist I’ll try next. I file this under Ricotta Orzo Recipes and it sits comfortably among my Healthy Main Dishes, the kind I make when I want something clever but not fussy.

You’ll want to poke it, trust me.

Ingredients

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Orzo: small pasta, mostly carbs for energy, fills you up quickly
Ricotta: creamy, good protein and calcium, makes dish rich and comforting
Spinach: leafy greens with iron fiber and vitamins, wilts down nicely
Cherry tomatoes: sweet acidity, vitamin C, bursty flavor brightens every bite
Mushrooms: savory umami, low calorie, give meaty texture and deep flavor
Zucchini: mild, adds moisture and some fiber, cooks down without fuss
Olive oil: heart healthy fats, helps flavors bloom, use moderately though
Parmigiano Reggiano: salty savory punch, calcium and protein, great finishing note
Basil and lemon zest: fresh herb lift, bright citrusy aroma, lightens overall dish

Ingredient Quantities

1 1/2 cups dry orzo

3 tablespoons extra virgin olive oil

1 medium yellow onion

3 cloves garlic

1 medium zucchini

1 red bell pepper

8 ounces cremini or button mushrooms

1 pint cherry tomatoes

4 cups fresh baby spinach about 4 oz

3 cups low sodium vegetable broth

1 1/2 cups whole milk ricotta cheese

1 cup shredded mozzarella

1/2 cup grated Parmigiano Reggiano

1/3 cup plain panko breadcrumbs

2 tablespoons unsalted butter

1 teaspoon dried Italian seasoning

1/4 teaspoon red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 cup chopped fresh basil

zest of 1 lemon (optional)

How to Make this

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1. Preheat oven to 375°F and grab a large ovenproof skillet or a 9×13 baking dish, spray or rub a tiny bit of the olive oil around the pan so nothing sticks.

2. Heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 chopped medium yellow onion and cook 4-5 minutes until soft, then stir in 3 minced garlic cloves and cook 30 seconds.

3. Add 1 medium diced zucchini, 1 chopped red bell pepper and 8 ounces sliced mushrooms, cook until softened about 6-8 minutes. Toss in 1 pint halved cherry tomatoes, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, cook until tomatoes start to blister.

4. Stir in 1 1/2 cups dry orzo to coat with the veg, then pour in 3 cups low sodium vegetable broth and bring to a simmer. Scrape up any browned bits, cover loosely with foil or a lid and transfer to the oven.

5. Bake at 375°F for 20-25 minutes until the orzo is tender and most liquid is absorbed. If it looks dry before tender add a splash more broth or water.

6. While it bakes, mix 1 1/2 cups whole milk ricotta with 1/4 cup chopped fresh basil and the zest of 1 lemon if using, season lightly. In a small bowl melt 2 tablespoons unsalted butter and stir into 1/3 cup plain panko breadcrumbs plus 1/4 cup grated Parmigiano Reggiano, set aside.

7. Remove the baked orzo from the oven, stir the ricotta mixture and 4 cups fresh baby spinach into the hot orzo until creamy and the spinach wilts. Sprinkle 1 cup shredded mozzarella over the top, then scatter the panko-Parmesan crumb mixture and the remaining 1/4 cup Parmigiano Reggiano.

8. Return to the oven uncovered for 8-10 minutes until cheese is melted and crumbs are golden. If you want extra color broil for 1-2 minutes but watch it closely so it does not burn. Let rest 5 minutes, finish with the remaining chopped basil, a grind of black pepper and serve warm.

Equipment Needed

1. Large ovenproof skillet (or a 9×13 baking dish) lightly oiled
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. Wooden spoon or silicone spatula for stirring
5. Measuring cups and spoons
6. Medium and small mixing bowls (one for ricotta, one for crumbs)
7. Small saucepan or microwave-safe bowl to melt butter
8. Box grater for the Parmigiano Reggiano
9. Aluminum foil (or a lid) and oven mitts for handling hot pan
10. Baking sheet or tray to catch drips if you broil for color

FAQ

Q: Can I make this ahead or freeze it? A: Yep. You can assemble it, cover and refrigerate for up to 24 hours before baking. To freeze, bake first, cool completely, then wrap tightly and freeze up to 2 months. Reheat from frozen in a 350 F oven about 30-45 minutes till hot, or thaw overnight and bake 20-30 minutes.

Q: What can I use instead of ricotta or mozzarella? A: For ricotta swap in well-drained cottage cheese (pulse in a blender for smoother texture), or try mascarpone for extra creaminess. For mozzarella use provolone, fontina, or a mild cheddar if you want more bite.

Q: How do I keep the bake from getting watery? A: Cook down watery veggies like mushrooms, zucchini and tomatoes until most of their liquid evaporates before mixing with the orzo. Don’t add all the spinach at once, wilt and squeeze out excess moisture. Also check broth amount if yours looks too loose before baking.

Q: What oven temp and bake time should I use? A: Bake at 375 F. If starting with chilled, bake covered for 25-30 minutes, then uncover, sprinkle breadcrumbs and extra cheese if you want, and bake 8-12 more minutes until bubbly and golden. Times vary a bit with your dish and oven so check for bubbling center.

Q: Can I make this dairy free or vegan? A: Yes. Use a plant based ricotta (or blend silken tofu with lemon and nutritional yeast), dairy free shredded mozzarella, vegan butter and plant milk. Flavor will shift a bit but it still turns out comforting and hearty.

Q: How long will leftovers keep and how do I reheat them? A: Store in the fridge for 3 to 4 days. Reheat single portions in the microwave, or reheat the whole dish covered in a 350 F oven until warmed through. Add a splash of broth or water if it seems dry while reheating.

Vegetable And Ricotta Baked Orzo Recipe Substitutions and Variations

Orzo: swap for Israeli couscous or small pasta shells, use the same cup measure but watch the cook time. For a gluten free option use quinoa, about 1 cup quinoa to 2 cups broth in place of 1 1/2 cups orzo.
Whole milk ricotta: blend cottage cheese until smooth and use 1:1, or use mascarpone for a richer, silkier filling. For a dairy free swap try silken tofu, pressed and pureed, add a squeeze of lemon if it tastes flat.
Low sodium vegetable broth: use low sodium chicken broth 1:1 if you eat meat, or plain water plus 1 good quality vegetable bouillon cube for the same volume. Mushroom broth also works if you want deeper savory flavor.
Panko breadcrumbs: swap with crushed plain crackers or crushed cornflakes 1:1, or use gluten free breadcrumbs. You can also skip them and sprinkle an extra 1/4 cup grated Parm with a drizzle of olive oil to get a golden top.

Pro Tips

– Toast the orzo briefly in the hot oil before adding any liquid, it gives a nuttier flavor and helps the grains keep their shape so it wont go gluey.
– Dont crowd the mushrooms and other veg, cook them in batches if needed; when they have room to brown you get real depth instead of a watery mess.
– Use a wide, ovenproof skillet so the liquid evaporates evenly, and check it around 20 minutes — if the top looks dry give it a quick stir and a splash more broth.
– Fold the ricotta into the hot orzo off the heat, dont overwhip it; you want a creamy finish with little curds, and taste for salt after the cheese because Parm and ricotta vary a lot.
– Get the panko nice and golden in butter before topping or broil for just a minute to finish, but watch it closely so it doesnt burn; add the basil and lemon zest last for the freshest pop.

Vegetable And Ricotta Baked Orzo Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I developed this Vegetable and Ricotta Baked Orzo as a new entry in my Ricotta Orzo Recipes, and it uses an unexpected pantry ingredient that alters how the ricotta sets during baking.

Servings

servings

Calories

545

kcal

Equipment: 1. Large ovenproof skillet (or a 9×13 baking dish) lightly oiled
2. Cutting board
3. Chef’s knife (or a good sharp knife)
4. Wooden spoon or silicone spatula for stirring
5. Measuring cups and spoons
6. Medium and small mixing bowls (one for ricotta, one for crumbs)
7. Small saucepan or microwave-safe bowl to melt butter
8. Box grater for the Parmigiano Reggiano
9. Aluminum foil (or a lid) and oven mitts for handling hot pan
10. Baking sheet or tray to catch drips if you broil for color

Ingredients

1 1/2 cups dry orzo
3 tablespoons extra virgin olive oil
1 medium yellow onion
3 cloves garlic
1 medium zucchini
1 red bell pepper
8 ounces cremini or button mushrooms
1 pint cherry tomatoes
4 cups fresh baby spinach about 4 oz
3 cups low sodium vegetable broth
1 1/2 cups whole milk ricotta cheese
1 cup shredded mozzarella
1/2 cup grated Parmigiano Reggiano
1/3 cup plain panko breadcrumbs
2 tablespoons unsalted butter
1 teaspoon dried Italian seasoning
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil
zest of 1 lemon (optional)

Directions

Preheat oven to 375°F and grab a large ovenproof skillet or a 9×13 baking dish, spray or rub a tiny bit of the olive oil around the pan so nothing sticks.
Heat 3 tablespoons extra virgin olive oil over medium heat. Add 1 chopped medium yellow onion and cook 4-5 minutes until soft, then stir in 3 minced garlic cloves and cook 30 seconds.
Add 1 medium diced zucchini, 1 chopped red bell pepper and 8 ounces sliced mushrooms, cook until softened about 6-8 minutes. Toss in 1 pint halved cherry tomatoes, 1 teaspoon dried Italian seasoning, 1/4 teaspoon red pepper flakes, 1 teaspoon kosher salt and 1/2 teaspoon black pepper, cook until tomatoes start to blister.
Stir in 1 1/2 cups dry orzo to coat with the veg, then pour in 3 cups low sodium vegetable broth and bring to a simmer. Scrape up any browned bits, cover loosely with foil or a lid and transfer to the oven.
Bake at 375°F for 20-25 minutes until the orzo is tender and most liquid is absorbed. If it looks dry before tender add a splash more broth or water.
While it bakes, mix 1 1/2 cups whole milk ricotta with 1/4 cup chopped fresh basil and the zest of 1 lemon if using, season lightly. In a small bowl melt 2 tablespoons unsalted butter and stir into 1/3 cup plain panko breadcrumbs plus 1/4 cup grated Parmigiano Reggiano, set aside.
Remove the baked orzo from the oven, stir the ricotta mixture and 4 cups fresh baby spinach into the hot orzo until creamy and the spinach wilts. Sprinkle 1 cup shredded mozzarella over the top, then scatter the panko-Parmesan crumb mixture and the remaining 1/4 cup Parmigiano Reggiano.
Return to the oven uncovered for 8-10 minutes until cheese is melted and crumbs are golden. If you want extra color broil for 1-2 minutes but watch it closely so it does not burn. Let rest 5 minutes, finish with the remaining chopped basil, a grind of black pepper and serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.