Creamy orzo pasta baked with feta, spinach, and tomatoes for a hearty Mediterranean-inspired vegetarian dish.
# What You Need:
→ Pasta & Dairy
01 - 10.5 oz orzo pasta
02 - 7 oz feta cheese block
03 - 3.4 fl oz heavy cream
04 - 1.75 oz grated parmesan cheese
→ Vegetables
05 - 7 oz fresh spinach, roughly chopped
06 - 1 medium onion, finely chopped
07 - 2 garlic cloves, minced
08 - 14 oz canned diced tomatoes
→ Pantry & Flavorings
09 - 2 tbsp olive oil
10 - 1 tsp dried oregano
11 - 0.5 tsp dried chili flakes (optional)
12 - Salt and pepper, to taste
→ Liquids
13 - 2 cups vegetable broth
# How to Cook:
01 - Preheat oven to 375°F (190°C).
02 - Heat olive oil in a large ovenproof skillet or casserole over medium heat. Add onion and garlic; sauté 2 to 3 minutes until softened.
03 - Stir in orzo and toast for 1 minute, stirring frequently. Add canned diced tomatoes, chopped spinach, oregano, chili flakes, and vegetable broth. Season generously with salt and pepper.
04 - Nestle the block of feta into the center of the dish. Drizzle with a small amount of additional olive oil.
05 - Transfer the skillet to the oven and bake, uncovered, for 25 minutes or until the orzo is tender and most of the liquid is absorbed.
06 - Remove from the oven. Pour heavy cream over the mixture and sprinkle with grated parmesan. Gently stir to combine the feta with orzo and vegetables.
07 - Return to the oven and bake for an additional 5–7 minutes, until the top is golden and the mixture is creamy.
08 - Allow to stand for 5 minutes before serving. Serve warm.
