Ingredients:

  • 1 cup (200g) orzo pasta (uncooked)
  • 2 tablespoons (30ml) olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 bell pepper (any color), diced
  • 1 medium zucchini, diced
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (150g) spinach, fresh
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste
  • 2 cups (480ml) vegetable broth
  • 1 cup (240ml) ricotta cheese
  • 1 cup (120g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cook the orzo: Bring a pot of salted water to a boil. Add orzo and cook until just al dente (about 7-9 minutes). Drain and set aside.
  3. Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté until translucent (about 3-4 minutes). Stir in bell pepper, zucchini, and cherry tomatoes; cook for another 5 minutes.
  4. Mix in spinach, herbs, and seasonings; cook until spinach wilts.
  5. Combine cooked orzo with the vegetable mixture in skillet.
  6. Stir in vegetable broth and ricotta cheese until well mixed.
  7. Transfer mixture into the prepared casserole dish.
  8. Top with shredded mozzarella and grated Parmesan cheese.
  9. Bake in the oven for about 20-25 minutes or until golden and bubbly.
  10. Let cool for a few minutes before serving.