Marry Me Orzo (Dump & Bake!)

To try

Creamy baked orzo with broccoli, sun-dried tomatoes, spinach, garlic, Parmesan and basil.

Serves 6

Source: Sarah Bond ↗

Let’s make it

Step by step

Step 1

Prep: Preheat oven to 190°C. Lightly grease a large (23 × 33 cm or similar) casserole dish.

Step 2

Dump: To the prepared dish, dump in 450g orzo, 450g broccoli florets, 720ml vegetable broth, 240ml heavy cream, 100g sun-dried tomatoes (roughly chopped), 4 cloves garlic (minced), 2.5ml each salt, crushed red pepper flakes, oregano, and 1.2ml each ground black pepper, smoked paprika.

450 g orzo450 g broccoli florets, cut into bite-sized pieces750 ml vegetable broth250 ml heavy cream100 g sun-dried tomatoes, packed in oil, roughly chopped4 cloves garlic, minced1/2 tsp each salt, crushed red pepper flakes, oregano1/4 tsp each ground black pepper, smoked paprika

Step 3

Bake: 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).

Step 4

Stir Ins: Stir in 50g grated parmesan cheese, 2 handfuls fresh spinach, and 30ml fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.

50 g grated parmesan cheese2 handfuls fresh spinach, roughly chopped2 tbsp fresh chopped basil

Step 5

Serve warm, topped with more fresh basil and parmesan, with crusty bread on the side!

Per serving · approximate

Nutrition

16Fat77Carbs5Fiber16Protein520Calories