Description
A comforting baked dish featuring orzo pasta, creamy ricotta, and vibrant vegetables topped with melted mozzarella.
Ingredients
Scale
- 1 cup orzo pasta
- 1 cup ricotta cheese
- 2 cups mixed vegetables (bell peppers, zucchini, spinach)
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon garlic, minced
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the orzo according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the mixed vegetables to the skillet and cook until tender, about 5-7 minutes.
- Combine the cooked orzo, ricotta cheese, sautéed vegetables, and marinara sauce in a large mixing bowl. Season with salt and pepper to taste.
- Transfer the mixture to a greased baking dish and top with shredded mozzarella cheese.
- Bake for 25-30 minutes, or until the cheese bubbles and turns golden brown.
- Garnish with fresh basil before serving.
Notes
Make-ahead tips: Prepare the orzo and vegetables in advance for easier assembly. Store in the fridge until ready to bake. This dish is freezer-friendly for longer storage.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg