A creamy, comforting one-dish baked orzo with broccoli, sun-dried tomatoes, and spinach that requires minimal prep - just dump ingredients in a dish and bake!
Nutrition
Provides moderate protein from cheese and pasta with healthy vegetables, though higher in saturated fat from heavy cream
| Calories | 480 kcal |
| Energy | 2008 kJ |
| Protein | 16 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 53 mg |
| Carbohydrate | 70 g |
| Sugars | 5 g |
| Dietary Fibre | 5 g |
| Sodium | 467 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
Marry Me Orzo (Dump & Bake!)
Live Eat Learn (Sarah Bond)
6
servings
0
per serve
0
minutes
Ingredients
Equipment
Large casserole dish
Aluminum Foil
Oven
Instructions
Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.
To the prepared dish, dump in 1 lb orzo, 3 cups broccoli florets, 3 cups vegetable broth, 1 cup heavy cream, ½ cup sun-dried tomatoes (roughly chopped), 4 cloves garlic (minced), ½ tsp each salt, crushed red pepper flakes, oregano, and ¼ tsp each ground black pepper, smoked paprika.
Stir to combine then cover tightly with aluminum foil. Bake for 30 to 40 minutes, or until orzo is al dente (mostly tender but still has a little firmness in the middle).
Stir in ½ cup grated parmesan cheese, 2 handfuls fresh spinach, and 2 Tbsp fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
Marry Me Orzo (Dump & Bake!)
Live Eat Learn (Sarah Bond)
6
servings
0
per serve
0
minutes
A creamy, comforting one-dish baked orzo with broccoli, sun-dried tomatoes, and spinach that requires minimal prep - just dump ingredients in a dish and bake!
Ingredients
Equipment
Large casserole dish
Aluminum Foil
Oven
Instructions
Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.
To the prepared dish, dump in 1 lb orzo, 3 cups broccoli florets, 3 cups vegetable broth, 1 cup heavy cream, ½ cup sun-dried tomatoes (roughly chopped), 4 cloves garlic (minced), ½ tsp each salt, crushed red pepper flakes, oregano, and ¼ tsp each ground black pepper, smoked paprika.
Stir to combine then cover tightly with aluminum foil. Bake for 30 to 40 minutes, or until orzo is al dente (mostly tender but still has a little firmness in the middle).
Stir in ½ cup grated parmesan cheese, 2 handfuls fresh spinach, and 2 Tbsp fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
Nutrition
Provides moderate protein from cheese and pasta with healthy vegetables, though higher in saturated fat from heavy cream
| Calories | 480 kcal |
| Energy | 2008 kJ |
| Protein | 16 g |
| Total Fat | 18 g |
| Saturated Fat | 10 g |
| Trans Fat | 0 g |
| Polyunsaturated Fat | 1 g |
| Monounsaturated Fat | 5 g |
| Cholesterol | 53 mg |
| Carbohydrate | 70 g |
| Sugars | 5 g |
| Dietary Fibre | 5 g |
| Sodium | 467 mg |
This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.
