Description
This creamy, cheesy orzo bake is filled with vegetables and chickpeas, making it a simple and satisfying family dinner.
Ingredients
- 2 pints cherry tomatoes
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 can chickpeas, drained and rinsed
- 8 ounces frozen artichoke hearts, thawed and chopped
- 1 cup dry orzo pasta
- 1 1/4 cups low sodium vegetable broth
- 4 cups baby spinach
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 1/2 cups shredded mozzarella cheese
- 3/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh mint
Instructions
- Preheat your oven to 425 degrees F.
- Combine cherry tomatoes, olive oil, garlic, oregano, crushed red pepper flakes, salt, and black pepper in a 9 x 13 inch baking dish. Toss to coat.
- Roast for 22 to 25 minutes until tomatoes are softened, blistered, and bursting.
- Mash the tomatoes with a fork to create a chunky sauce.
- Stir in chickpeas, artichoke hearts, orzo, and vegetable broth.
- Cover the dish with foil and bake for 30 to 35 minutes until the orzo is tender and most liquid is absorbed.
- Remove foil and stir in spinach, lemon zest, and lemon juice until spinach wilts.
- Sprinkle mozzarella and feta over the top.
- Bake uncovered for 5 minutes until cheese is melted and bubbly.
- Let the bake rest for 5 minutes before serving. Top with fresh mint.
Notes
- For extra texture, broil for 1 to 2 minutes after the cheese melts until lightly golden.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean