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Bowl of marry me orzo with sun-dried tomatoes and spinach served in bowl topped with basil and parmesan.
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5 from 1 vote

Marry Me Orzo

This Marry Me Baked Orzo is an easy dump-and-bake recipe made with tender orzo baked in a rich, creamy sauce flavored with sun-dried tomatoes.
Prep Time5 minutes
Cook Time45 minutes
Resting Time5 minutes
Total Time55 minutes
Course: Main Course, Pasta, Side Dish
Cuisine: American, Italian
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • olive oil for greasing pan
  • 2 cups dry orzo
  • 1 (7oz) jar oil-packed sun-dried tomatoes drained and roughly chopped
  • 4 cloves minced garlic ~1 tablespoon
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¼ teaspoon crushed red pepper flakes + more to taste
  • ½ cup grated parmesan + more for serving
  • 4 cups low-sodium vegetable broth or chicken stock + more as needed
  • ½ cup heavy cream
  • 2 cups fresh baby spinach leaves optional
  • basil for serving

Instructions

  • Position an oven rack in the center of the oven and preheat the oven to 400℉. Lightly grease a 9x13-inch casserole dish with olive oil or cooking spray.
  • Add orzo, sun-dried tomatoes, garlic, 1 teaspoon Italian seasoning, ½ teaspoon dried basil, ½ teaspoon kosher salt, ½ teaspoon black pepper, ¼ teaspoon crushed red pepper flakes, and ½ cup grated parmesan to the greased pan. Pour in broth and cream and gently whisk to evenly combine.
    Dried orzo, cream, broth, sun-dried tomatoes, and seasonings combined in baking dish.
  • Cover tightly with foil and bake for 30 minutes.
  • After 30 minutes, remove the dish from the oven. Carefully remove the foil, add spinach, and stir to gently incorporate. If you feel the pasta is too dry at this point, add an additional ½ cup of cream or stock.
    Orzo in baking dish with spinach stirred into it.
  • Return to the oven, uncovered, for 10-15 minutes, or until the orzo is tender and most of the liquid has been absorbed. A tiny bit of residual liquid is okay, it will absorb as the pasta sits.
  • Let the orzo sit for 5 minutes, then serve with additional fresh parmesan cheese and ribbons of fresh basil if desired.
    Baked orzo with sun-dried tomatoes and spinach in topped with basil and parmesan cheese.

Video

Notes

Add Meat: Add sliced fully cooked chicken sausage to orzo before baking, or stir in up to 2 cups of chicken when adding the spinach.
Adjust the Spice: Increase or decrease the red pepper flakes as desired.
Half the Recipe: Cut the ingredients in half and bake as directed in an 8x8 baking dish.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a heat-safe bowl in the microwave, adding a splash of broth if needed.

Nutrition

Calories: 310kcal | Carbohydrates: 43g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 30mg | Sodium: 363mg | Potassium: 225mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1355IU | Vitamin C: 4mg | Calcium: 121mg | Iron: 1mg
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