Description
One Pan Creamy Spinach and Artichoke Orzo Bake is a comforting, cheesy dish inspired by the flavors of spinach-artichoke dip, combined with tender orzo pasta and baked to perfection. It’s creamy, flavorful, and made entirely in one pan for easy cleanup.
Ingredients
Scale
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 1/2 cups orzo pasta
- 2 cups vegetable broth (or chicken broth)
- 1 can (14 oz) artichoke hearts, drained and chopped
- 3 cups fresh spinach, roughly chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Instructions
- Preheat oven to 375°F (190°C).
- In an oven-safe skillet or pan, heat olive oil over medium heat. Sauté chopped onion for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
- Stir in the orzo and toast for 1–2 minutes. Pour in the broth, then add chopped artichokes, spinach, salt, pepper, and red pepper flakes.
- Bring to a simmer, stirring occasionally. Once the spinach has wilted, stir in cream cheese and sour cream until fully combined.
- Top with mozzarella and Parmesan cheese.
- Transfer the pan to the oven and bake uncovered for 15–18 minutes, or until the orzo is tender and the top is golden and bubbly.
- Let rest for a few minutes before serving.
Notes
- For a protein boost, add cooked chicken or white beans before baking.
- Use frozen spinach if fresh isn’t available—just thaw and squeeze out excess liquid first.
- This dish reheats well and makes excellent leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 50mg
Keywords: creamy orzo bake, spinach and artichoke pasta, one pan pasta, vegetarian casserole, easy weeknight dinner