Description
A creamy, cheesy baked orzo dish with tender pasta, roasted vegetables, and aromatic herbs. Perfect for comfort meals with minimal effort.
Ingredients
12 oz orzo pasta
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 medium zucchini, diced
1 cup ricotta cheese
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped
1 tbsp lemon juice
1/4 cup unsalted butter (vegetarian)
1/2 cup grated Parmesan (vegetarian)
1/2 cup breadcrumbs
Instructions
Preheat oven to 375°F (190°C)
Heat olive oil in a skillet, sauté onion and garlic until softened
Add zucchini and cook until tender
Fluff cooked orzo and add to skillet with vegetables
In a bowl, mix ricotta, salt, pepper, parsley, and lemon juice
Fold ricotta mixture into orzo-vegetable blend
Transfer to a baking dish and top with butter pats
Sprinkle with Parmesan and breadcrumbs
Bake for 20 minutes until golden and bubbly
Notes
Use unsalted butter to control sodium
Add cherry tomatoes or spinach for extra veggies
Serve with a green salad for balance
Store leftovers in an airtight container for 2 days
- Prep Time: 15
- Cook Time: 30
- Method: Baking
- Cuisine: Italian-Inspired