Description
A creamy, cheesy baked orzo pasta loaded with spinach and artichoke hearts, perfect as a main or side dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (14 oz) can artichoke hearts, drained and chopped
- 5 oz fresh spinach
- 1 cup orzo pasta
- 1 cup chicken or vegetable broth
- 1 cup milk
- 4 oz cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Add onion and cook until softened, about 3-4 minutes. Add garlic and cook 1 minute more.
- Stir in artichoke hearts and spinach; cook until spinach wilts, about 2 minutes.
- Add orzo, broth, and milk. Bring to a simmer, then reduce heat and cook for 8-10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Remove from heat. Stir in cream cheese, sour cream, mozzarella, Parmesan, salt, pepper, and red pepper flakes if using.
- Transfer the mixture to a baking dish if not using an oven-safe skillet. Bake uncovered for 15-20 minutes, until bubbly and golden on top.
- Let cool for 5 minutes before serving. Garnish with extra Parmesan if desired.
Notes
For a vegetarian version, use vegetable broth. You can also add cooked chicken or sausage for extra protein.
Nutrition
- Calories: 485
- Sugar: 6g
- Fat: 28g
- Carbohydrates: 42g
- Protein: 18g