Dump & Bake Marry Me Orzo
Dump & Bake Marry Me Orzo
Ingredients
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 3 cups vegetable broth
- 1 1/2 cups heavy cream
- 12 ounces orzo pasta, dry
- 3 cups broccoli florets
- 1 1/2 cups shredded mozzarella cheese
- 3 cups fresh spinach, loosely packed
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400
- 2
In a 9x13 inch casserole dish, combine the chopped sun-dried tomatoes, minced garlic, red pepper flakes, dried oregano, and dried basil.
⏱️ 2 min
- 3
Pour in the vegetable broth and heavy cream. Add the dry orzo pasta and broccoli florets to the dish.
⏱️ 2 min
- 4
Stir all ingredients together thoroughly in the casserole dish, ensuring the orzo is submerged in the liquid. Season with salt and black pepper.
⏱️ 1 min
- 5
Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
⏱️ 20 min•🌡️ 400
- 6
Remove the foil, stir in the shredded mozzarella cheese and fresh spinach. Stir until the spinach wilts and the cheese begins to melt.
⏱️ 3 min
- 7
Return the dish to the oven, uncovered, and bake for an additional 7-10 minutes, or until the orzo is tender and the sauce has thickened to your desired consistency.
⏱️ 10 min•🌡️ 400
- 8
Remove from the oven, garnish with fresh chopped parsley and grated Parmesan cheese before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Dump & Bake Marry Me Orzo
- 1 cup sun-dried tomatoes, chopped
- 2 tablespoons garlic, minced
- 1 teaspoon red pepper flakes
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 3 cups vegetable broth
- 1 1/2 cups heavy cream
- 12 ounces orzo pasta, dry
- 3 cups broccoli florets
- 1 1/2 cups shredded mozzarella cheese
- 3 cups fresh spinach, loosely packed
- 1/4 cup fresh parsley, chopped, for garnish
- 1/4 cup Parmesan cheese, grated, for garnish
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱️ 5 min•🌡️ 400 - 2
In a 9x13 inch casserole dish, combine the chopped sun-dried tomatoes, minced garlic, red pepper flakes, dried oregano, and dried basil.
⏱️ 2 min - 3
Pour in the vegetable broth and heavy cream. Add the dry orzo pasta and broccoli florets to the dish.
⏱️ 2 min - 4
Stir all ingredients together thoroughly in the casserole dish, ensuring the orzo is submerged in the liquid. Season with salt and black pepper.
⏱️ 1 min - 5
Cover the casserole dish tightly with aluminum foil and bake for 20 minutes.
⏱️ 20 min•🌡️ 400 - 6
Remove the foil, stir in the shredded mozzarella cheese and fresh spinach. Stir until the spinach wilts and the cheese begins to melt.
⏱️ 3 min - 7
Return the dish to the oven, uncovered, and bake for an additional 7-10 minutes, or until the orzo is tender and the sauce has thickened to your desired consistency.
⏱️ 10 min•🌡️ 400 - 8
Remove from the oven, garnish with fresh chopped parsley and grated Parmesan cheese before serving.
⏱️ 2 min