Description
A creamy and comforting cheesy baked orzo with sweet sautéed vegetables, perfect for busy weeknights.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup mixed vegetables (e.g., bell peppers, zucchini, spinach)
- 1 cup shredded cheese (e.g., mozzarella or cheddar)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Prepare the orzo, shred the cheese, and chop vegetables into bite-size pieces.
- In a large saucepan, heat olive oil over medium heat. Add mixed vegetables and sauté until tender, about 4–6 minutes. Stir in garlic powder and dry orzo, tossing for a minute.
- Pour in vegetable broth, bring to a boil. Reduce heat and simmer for about 10 minutes, stirring occasionally. Stir in half of the shredded cheese, season with salt and pepper, and mix until creamy.
- Transfer to a lightly greased baking dish, scatter remaining cheese on top. Bake for 15–20 minutes until bubbly and golden. Let rest for a few minutes, garnish with herbs if desired, and serve warm.
Notes
For a creamier texture, stir in a splash of cream or milk with the cheese. Use low-sodium broth for better control over salt.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 335
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg