Description
This One Pan Creamy Spinach and Artichoke Orzo Bake is a dreamy, comforting dish bursting with cheesy goodness, tender artichokes, and vibrant spinach. It’s creamy, flavorful, and so easy to make — all in a single skillet! Perfect for weeknight dinners or a cozy weekend treat. Trust me, you’re going to love this one!
Ingredients
Scale
- 1¼ cups dry orzo pasta
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 14–15 oz can artichoke hearts, drained and chopped
- Zest of one lemon
- 1 tsp dried oregano
- ½ tsp dried basil
- ½ tsp salt
- Pinch of chili flakes
- ⅓ cup cream cheese
- 2½ cups chicken or vegetable broth
- ¼ cup shredded Parmesan cheese
- 2 cups spinach
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet, heat olive oil over medium heat. Sauté garlic until fragrant, about 1 minute.
- Add orzo, chopped artichokes, lemon zest, oregano, basil, salt, and chili flakes; stir everything together to combine.
- Pour in broth and cream cheese, stirring until the cream cheese melts into a creamy sauce.
- Bring mixture to a simmer, then remove from heat. Stir in Parmesan cheese and fresh spinach until the spinach wilts.
- Top with shredded mozzarella cheese and transfer the skillet to the oven.
- Bake for 20–25 minutes, or until the orzo is tender and the cheese on top is bubbly and golden brown.
- Let it cool slightly before serving. Dive in and enjoy the creamy, cheesy magic!
Notes
- Use vegetable broth for a vegetarian version.
- Add cooked chicken or shrimp for extra protein.
- Swap mozzarella for gouda or fontina for a different cheese twist.
- Feel free to toss in some sun-dried tomatoes or mushrooms for extra flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 40mg