If you’re looking for a comforting, cheesy, and irresistibly flavorful dish to cozy up with, the Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe is sure to become a new favorite in your repertoire. This recipe combines tender orzo pasta with vibrant baby spinach and the creamy richness of ricotta and mozzarella cheeses, all baked together in a luscious tomato sauce. It’s an effortless one-dish meal that delivers layers of texture and taste, perfect for busy weeknights or casual dinner parties where you want to impress without the fuss.
Ingredients You’ll Need
Each ingredient in this Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe plays a vital role, from the tender orzo that absorbs every bit of the sauce to the fresh spinach that adds a vibrant pop of color and nutrition. The cheeses provide the creamy, melty goodness that makes this dish truly comforting.
- 1 lb orzo pasta (uncooked): Small pasta pearls that cook perfectly in the sauce for a luscious texture.
- 2 cups water: Combines with the sauce to ensure the orzo cooks evenly without drying out.
- 24 oz pasta sauce (your favorite brand): The flavorful base that ties the dish together—choose one you love for the best results.
- 5 oz fresh spinach (baby spinach recommended): Adds freshness and a subtle earthy note, while keeping the color vibrant.
- 1 cup ricotta cheese (whole-milk): Creates delightful creamy pockets when baked—don’t fully mix it in!
- 8 oz fresh mozzarella cheese (torn into pieces): Melts beautifully to add gooey, cheesy goodness throughout.
How to Make Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This high temperature helps the cheeses melt beautifully and the pasta bake to a lovely, bubbly finish.
Step 2: Combine Orzo, Sauce, and Water
In a spacious baking dish, stir together the uncooked orzo pasta, your chosen pasta sauce, and 2 cups of water. Mix until everything is evenly combined. This liquid combination will cook the orzo perfectly while infusing it with rich flavor.
Step 3: Add the Spinach
Toss in the fresh baby spinach and gently fold it into the mixture. As the orzo cooks, the spinach will wilt and blend deliciously into the sauce, adding both color and nutrition.
Step 4: Dollop in the Ricotta
Spoon out dollops of ricotta cheese over the surface of the orzo mixture without stirring it in completely. These creamy pockets will give the dish extra richness and a wonderful texture contrast once baked.
Step 5: Scatter the Mozzarella Pieces
Tear fresh mozzarella into roughly one-inch pieces and scatter them evenly across the top. As it melts, the mozzarella will create those irresistibly gooey spots that make this pasta bake so comforting.
Step 6: Cover and Bake
Cover the baking dish tightly with foil and place it in the preheated oven. Bake for 20 minutes to allow the orzo to absorb the liquid and start cooking through.
Step 7: Uncover and Finish Baking
Remove the foil and return the dish to the oven for another 10 to 15 minutes. This helps the pasta finish cooking, while giving the mozzarella a chance to melt fully and turn golden brown in places.
Step 8: Cool and Serve
Once baked, take the dish out of the oven and let it cool for a few minutes before serving. This resting time helps everything set and makes scooping easier. Now, dig in and enjoy your delicious baked orzo pasta!
How to Serve Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe
Garnishes
Add a fresh touch with some torn basil leaves or chopped parsley on top just before serving. A sprinkle of freshly cracked black pepper and a drizzle of good-quality extra-virgin olive oil can bring freshness and brightness that perfectly complement the rich cheeses.
Side Dishes
This hearty pasta bake shines on its own but pairs wonderfully with a crisp mixed green salad dressed in a tangy vinaigrette. For a more indulgent meal, garlic bread or a side of roasted vegetables will round out the plate beautifully.
Creative Ways to Present
For a fun twist, serve the Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe in individual ramekins or mini cast iron skillets. This not only looks charming but also keeps the cheesy pockets warm and melty for longer at the table.
Make Ahead and Storage
Storing Leftovers
Place any leftover baked orzo pasta in an airtight container and store it in the refrigerator. It will stay fresh and flavorful for up to 3 days, making it a perfect meal prep option for busy days.
Freezing
To freeze, transfer the cooked pasta into a freezer-safe container, making sure to cool it completely before sealing. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers covered in the microwave or in a preheated oven at 350°F (175°C). Adding a splash of water or extra sauce before reheating helps restore creaminess and prevents the pasta from drying out.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! If using frozen spinach, make sure to thaw and squeeze out excess moisture before adding it to the dish to avoid making the pasta watery.
Is it necessary to cover the dish with foil while baking?
Covering the dish initially helps the orzo cook evenly with the steam trapped inside. Removing the foil towards the end allows the cheese to brown and the top to become bubbly and golden.
Can I substitute mozzarella with another cheese?
You can swap mozzarella for provolone or fontina for a slightly different flavor, but mozzarella’s meltiness and mild taste make it perfect for this recipe.
Does the orzo need to be pre-cooked before baking?
No need to pre-cook the orzo! The pasta cooks while baking in the sauce and water mixture, absorbing all the flavors beautifully.
How can I make this recipe vegan or dairy-free?
To make it vegan, use your favorite plant-based ricotta and mozzarella alternatives, and choose a dairy-free pasta sauce. The orzo and spinach are naturally vegan-friendly.
Final Thoughts
There is truly something so comforting and satisfying about the Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe that feels like a warm hug on a plate. Its simple ingredients come together in a way that feels elevated yet totally approachable, perfect for sharing with loved ones or for treating yourself. Once you try this dish, I bet it will become a regular in your meal rotation. Happy baking and even happier eating!
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Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
A deliciously creamy baked orzo pasta dish combining tender orzo, savory pasta sauce, fresh spinach, and a blend of ricotta and mozzarella cheeses, baked to bubbly perfection in just 35 minutes. This easy one-dish meal is perfect for a comforting weeknight dinner.
Ingredients
Orzo and Sauce
- 1 lb orzo pasta (uncooked)
- 2 cups water
- 24 oz pasta sauce (your favorite brand)
Vegetables and Cheese
- 5 oz fresh spinach (baby spinach recommended)
- 1 cup ricotta cheese (whole-milk)
- 8 oz fresh mozzarella cheese (torn into pieces)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the dish evenly.
- Combine Ingredients: In a baking dish, mix the uncooked orzo pasta, pasta sauce, and water thoroughly until well combined.
- Add Spinach: Incorporate the fresh baby spinach into the pasta and sauce mixture, stirring slightly to distribute it evenly.
- Add Ricotta Cheese: Spoon dollops of ricotta cheese over the mixture without fully mixing it in, allowing creamy pockets to form while baking.
- Top with Mozzarella: Tear fresh mozzarella into 1-inch pieces and scatter them evenly on top of the dish to melt into gooey, cheesy goodness.
- Cover and Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes to cook the orzo thoroughly.
- Uncover and Finish Baking: Remove the foil and bake for an additional 10-15 minutes until the pasta is tender, and the cheese is melted and bubbling.
- Cool and Serve: Take the dish out of the oven, let it cool for a few minutes to set, then serve warm for a comforting meal.
Notes
- You can substitute whole-milk ricotta with part-skim for a lighter option.
- Fresh baby spinach can be swapped with frozen spinach; if using frozen, thaw and drain excess water before adding.
- Feel free to add cooked vegetables or protein like sausage or chicken for a heartier meal.
- Make sure to cover the dish in foil initially to allow the pasta to cook evenly without drying out.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
