Description
A cozy and hearty dish featuring baked orzo pasta enriched with creamy ricotta and colorful vegetables.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup ricotta cheese
- 1 cup mixed vegetables (bell peppers, zucchini, spinach)
- 1 cup mozzarella cheese, shredded
- 2 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the orzo pasta according to package instructions, then drain it well.
- Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for about a minute.
- Introduce mixed vegetables to the skillet. Sauté until softened.
- Combine the cooked orzo, sautéed vegetables, ricotta, Italian herbs, salt, and pepper in a large mixing bowl.
- Transfer the mixture into a baking dish, spreading it evenly.
- Top generously with mozzarella and a sprinkle of Parmesan cheese.
- Bake for 25–30 minutes, or until cheese bubbles and turns golden brown.
- Allow to cool for a few minutes before serving.
Notes
Make-ahead tips: Prepare the dish a day in advance. Can be customized with various vegetables and cheeses.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg