Description
One Pan Creamy Spinach and Artichoke Orzo Bake is a comforting, cheesy dish packed with tender orzo, sautéed spinach, artichoke hearts, and a creamy, flavorful sauce—perfect for a cozy dinner with minimal cleanup.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 1/2 cups orzo
- 3 cups vegetable broth
- 1 (14 oz) can artichoke hearts, drained and chopped
- 4 cups fresh spinach, roughly chopped
- 1/2 cup cream cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or pan, heat olive oil over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and cook another 1 minute.
- Add orzo and stir for 1 minute to lightly toast.
- Pour in vegetable broth and bring to a simmer. Stir in chopped artichokes and spinach, then reduce heat to low and cook for 5 minutes, stirring occasionally.
- Stir in cream cheese, Parmesan, salt, pepper, and red pepper flakes until creamy and well combined.
- Sprinkle mozzarella evenly over the top and transfer the skillet to the oven.
- Bake for 10–15 minutes until bubbly and lightly golden on top.
- Let cool slightly before serving. Garnish with more Parmesan if desired.
Notes
- Use frozen spinach if fresh isn’t available—just thaw and drain well.
- Add cooked chicken for extra protein if desired.
- Swap cream cheese for Greek yogurt for a lighter version.
- Use a cast iron or oven-safe skillet for seamless stovetop-to-oven cooking.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 3g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 35mg
Keywords: spinach artichoke orzo, creamy orzo bake, one-pan vegetarian dinner, comfort food, easy weeknight meal