Description
One Pan Creamy Spinach and Artichoke Orzo Bake is a comforting and flavorful one-pot meal combining tender orzo pasta, fresh spinach, and tangy artichokes in a luscious creamy cheese sauce. Easy to prepare with minimal cleanup, this dish is perfect for busy weeknights or casual gatherings, delivering a rich, satisfying, and veggie-packed experience.
Ingredients
Units
Scale
Dry Ingredients
- 1 cup orzo pasta
- 1/4 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper (adjust to taste)
Vegetables
- 4 cups fresh spinach leaves
- 1 cup chopped artichoke hearts (canned or jarred, drained)
- 2 cloves garlic, minced
Dairy and Cheese
- 4 oz cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1/2 cup milk or heavy cream
Liquids and Fats
- 2 cups chicken or vegetable broth
- 2 tablespoons olive oil or butter
Instructions
- Prepare the Base: Heat olive oil or butter in a large, oven-safe skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned, creating a flavorful foundation.
- Add Orzo and Liquids: Add the uncooked orzo to the skillet, stirring to coat it in the garlic-infused oil. Slowly pour in the chicken or vegetable broth and milk or heavy cream, stirring frequently. Bring the mixture to a gentle simmer so the orzo absorbs the liquids and begins to soften.
- Incorporate Spinach and Artichokes: When the orzo is partially cooked but still firm (al dente), fold in the fresh spinach leaves and chopped artichoke hearts. The spinach will wilt from the heat while the artichokes add tender texture and flavor.
- Mix in Cream Cheese and Parmesan: Reduce heat to low. Gradually stir in the softened cream cheese and grated Parmesan cheese, stirring until melted and fully combined, creating a rich and creamy sauce that envelopes the orzo and vegetables.
- Bake to Perfection: Transfer the skillet to a preheated oven at 375°F (190°C) and bake uncovered for 15 to 20 minutes. Bake until the top is lightly golden, bubbly, and the dish has set with a slightly crisp texture on top.
Notes
- Use fresh spinach and quality artichoke hearts for the best flavor and texture.
- Avoid overcooking the orzo on the stovetop to prevent a mushy bake; keep it slightly firm before baking.
- Stir cream cheese slowly to ensure a silky, smooth sauce without lumps.
- Use an oven-safe skillet to easily transfer from stove to oven without extra dishes.
- Season the dish to taste before baking and adjust salt, pepper, or herbs as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 40mg