If you’re looking for a dish that combines comfort, freshness, and vibrant flavors all in one amazing meal, the Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe is an absolute winner. This dish brings together tender orzo pasta soaked in a rich tomato sauce, with bright baby spinach leaves, creamy ricotta, and gooey mozzarella that melts beautifully in the oven. It’s an effortless yet impressive meal that feels like a warm hug on a plate, perfect for weeknight dinners or when you want to impress guests without breaking a sweat.
Ingredients You’ll Need
Simple, wholesome ingredients are the foundation of this beautiful baked orzo dish, and each one plays a crucial role in delivering layers of flavor, texture, and color. Here’s what you’ll gather before you get started:
- 1 lb orzo pasta (uncooked): The small rice-shaped pasta cooks quickly and holds sauce well, giving each bite a delightful texture.
- 2 cups water: Helps the orzo cook evenly within the sauce, creating a creamy consistency without needing extra cream.
- 24 oz pasta sauce (your favorite brand): This packs the dish with inviting tomato richness; feel free to choose a sauce that suits your flavor preference.
- 5 oz fresh spinach (baby spinach recommended): Adds a fresh, earthy green note and lovely pops of color throughout the pasta.
- 1 cup ricotta cheese (whole-milk): Its creamy texture creates surprising pockets of softness that contrast amazingly with the baked pasta.
- 8 oz fresh mozzarella cheese (torn into pieces): Melts on top to form irresistible gooey, bubbly cheese layers that bring the whole dish together.
How to Make Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe
Step 1: Preheat the Oven
Start by heating your oven to 400°F (200°C). Getting it hot early ensures your baked orzo cooks perfectly and the cheese melts into golden bubbly bliss.
Step 2: Mix Orzo, Sauce, and Water
Grab a baking dish and combine the uncooked orzo with your chosen pasta sauce and water. Stir this mixture really well so the orzo is evenly coated and ready to soak up all those rich flavors.
Step 3: Add Fresh Spinach
Toss in the baby spinach leaves and gently mix them throughout the pasta and sauce. As it bakes, the spinach wilts beautifully, blending its fresh taste with the tomato base, while also adding a lovely green vibrancy.
Step 4: Dollop Ricotta Cheese
Instead of stirring, spoon dollops of velvety ricotta across the surface of the mixture. These pockets of ricotta will bake into creamy, dreamy bites that surprise and delight with their softness.
Step 5: Scatter Mozzarella Pieces
Tear up your fresh mozzarella into roughly 1-inch chunks and scatter these on top. This cheese melts into gooey ribbons that bubble and brown slightly during baking, creating the best cheesy finish.
Step 6: Cover and Bake
Cover your dish tightly with foil to trap steam, then pop it into the oven for about 20 minutes. This steaming step fully cooks the orzo while melding the flavors together in harmony.
Step 7: Uncover and Continue Baking
Remove the foil and bake uncovered for another 10 to 15 minutes. You want the orzo tender and all that luscious cheese topping nicely melted and golden with some bubbly spots for that perfect comfort-food look.
Step 8: Rest and Serve
Once baked, let your creation cool for a few minutes before serving. This short rest lets everything settle just right, making it easier to scoop and enjoy every rich, cheesy mouthful.
How to Serve Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe
Garnishes
Fresh herbs like basil or parsley add a punch of color and an herbal aroma that brighten the dish wonderfully. A sprinkle of freshly cracked black pepper or chili flakes can also give it a subtle kick if you like a bit of heat.
Side Dishes
This baked orzo shines beautifully alongside a crisp green salad with a tangy vinaigrette or some roasted vegetables. If you want to keep things hearty, a simple garlic bread or warm focaccia is incredible for sopping up any cheesy, saucy bits left on your plate.
Creative Ways to Present
For a charming presentation, serve individual portions in small ramekins or shallow bowls. Drizzle a little extra olive oil over the top or add a dusting of grated Parmesan for an elegant finish that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. The flavors develop even more overnight, making for a tasty lunch or dinner the next day.
Freezing
If you want to keep your Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe longer, it freezes beautifully. Transfer cooled portions into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through to retain the best texture and bubbly cheese. Alternatively, microwave in short intervals, stirring gently between, though it won’t be quite as crispy on top this way.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw and drain the frozen spinach well to avoid extra moisture making the dish watery. Fresh baby spinach is ideal for texture and color, but frozen works fine in a pinch.
Is it possible to make this recipe vegetarian?
This recipe is naturally vegetarian as long as your pasta sauce doesn’t contain meat. Double-check the label or make your own simple tomato sauce to keep it meat-free.
Can I substitute other cheeses for mozzarella?
Yes, you can try shredded provolone or fontina for a different melt and flavor profile. Just keep in mind mozzarella gives that classic stretchy cheese appeal that’s hard to beat.
Do I need to pre-cook the orzo before baking?
No pre-cooking is necessary! The orzo cooks perfectly by absorbing the pasta sauce and water while baking, saving time and keeping the dish super simple.
How spicy is this dish? Can I add heat?
The standard recipe is mild, but if you love a bit of spice, adding red pepper flakes to the sauce or sprinkling some on top before baking is a fantastic way to add gentle warmth.
Final Thoughts
This Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe is truly one of those dishes you’ll want to make again and again. It’s quick to assemble, packed with fresh flavors, and satisfies cravings for cheesy, comforting food with ease. I hope you enjoy making this as much as I do, and that it becomes a staple in your kitchen for busy nights and casual gatherings.
Print
Baked Orzo Pasta with Spinach, Ricotta, and Mozzarella Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Description
This delicious baked orzo pasta recipe combines tender orzo with savory pasta sauce, fresh spinach, and creamy ricotta and mozzarella cheeses. It’s an easy and comforting one-dish meal perfect for a quick weeknight dinner or a hearty family gathering, with a wonderful blend of cheesy textures and vibrant flavors baked to perfection.
Ingredients
Orzo Pasta Mixture
- 1 lb orzo pasta (uncooked)
- 2 cups water
- 24 oz pasta sauce (your favorite brand)
- 5 oz fresh spinach (baby spinach recommended)
Cheese Toppings
- 1 cup ricotta cheese (whole-milk)
- 8 oz fresh mozzarella cheese (torn into pieces)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). This ensures the oven is at the right temperature to bake the orzo evenly and melt the cheeses perfectly.
- Combine Base Ingredients: In a baking dish, mix the uncooked orzo pasta, pasta sauce, and water together thoroughly so the orzo is evenly coated and can absorb the liquid during baking.
- Add Spinach: Incorporate the fresh spinach into the orzo and sauce mixture evenly, distributing the greens throughout the dish.
- Add Ricotta Cheese Dollops: Spoon dollops of ricotta cheese over the top of the mixture without stirring it in, allowing it to create creamy pockets as it bakes.
- Toss Mozzarella Pieces: Tear the fresh mozzarella into approximately 1-inch pieces and scatter them evenly on top to melt nicely and add a gooey texture.
- Cover and Bake: Cover the baking dish tightly with foil to trap moisture and bake for 20 minutes, allowing the orzo to cook through and absorb liquids.
- Remove Foil and Continue Baking: Take off the foil and bake uncovered for an additional 10-15 minutes until the pasta is tender, the sauce is bubbling, and the cheese is melted and slightly browned.
- Cool and Serve: Remove the dish from the oven, let it cool for a few minutes to set, then serve warm for the best texture and flavor experience.
Notes
- You can substitute baby spinach with other greens like kale or swiss chard, but adjust cooking times accordingly.
- If you prefer a saucier dish, increase pasta sauce by 4-6 ounces.
- For extra flavor, sprinkle some grated Parmesan cheese on top before the final bake.
- This dish can be made ahead and refrigerated; bake covered and add extra time if baking from cold.
- Leftovers reheat well in the oven or microwave but may need a splash of water to maintain moisture.
