Easy dinner alert! This recipe is perfect for a family-style meal – and bonus, you’ll have leftovers for days. The best part you ask? It’s all done in one baking dish and into the oven it goes!
Ingredients:
- 2 tbsp olive oil
- 2 cups orzo
- 4 cups stock of choice (vegetable, chicken, or mushroom stock recommended)
- 10 mushrooms, chopped
- 8-10 sun-dried tomatoes in brine/oil, chopped
- 18-20 cherry tomatoes, left whole
- 70g pitted green olives (or substitute kalamata olives)
- 4 garlic cloves, minced
- Zest and juice of 1 lemon
- 2 tbsp Italian seasoning
- 1/2 tsp salt (or more to taste)
- 1 tsp pepper
- 1/2 tsp chili flakes (optional for spice)
- 3 large handfuls spinach, loosely chopped
- 1/3 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil and extra chili flakes, for topping at end (optional)
Instructions:
Preheat Oven:
Preheat your oven to 425°F (220°C).
Assemble the Bake:
In a large baking dish, add the olive oil, orzo, chopped mushrooms, sun-dried tomatoes, cherry tomatoes, olives, and minced garlic. Pour in the zest and juice of 1 lemon.
Season and Add Stock:
Add the Italian seasoning, salt, pepper, and chili flakes (if you’d like a bit of heat). Pour in 4 cups of your preferred hot stock (vegetable, chicken, or mushroom). Using pre-boiled stock will help it heat faster in the oven.
Cover and Bake:
Cover the baking dish with foil and bake for 40 minutes to 1 hour. Cooking time may vary depending on your oven. Once the stock is about 90% absorbed, remove the dish from the oven and uncover.
Add Cheese and Spinach:
Stir in the Parmesan cheese and chopped spinach until combined. Sprinkle the shredded mozzarella over the top.
Finish Baking:
Return the dish to the oven, uncovered, and bake for another 5 minutes or until the mozzarella is melted and golden.
Serve:
Garnish with fresh basil and extra chili flakes, if desired. Serve warm and enjoy this Mediterranean-inspired bake!
See the video below for a visual step by step!
