Mediterranean-inspired orzo layered with sun-dried tomatoes, cheese, and herbs for a warming, family-friendly main.
# What You Need:
→ Pasta & Vegetables
01 - 1 1/2 cups orzo pasta
02 - 1 cup sun-dried tomatoes in oil, drained and chopped
03 - 1 medium yellow onion, finely diced
04 - 3 cloves garlic, minced
05 - 1 cup baby spinach, roughly chopped
06 - 1 can (14 ounces) diced tomatoes, drained
→ Dairy & Cheese
07 - 1 1/2 cups shredded mozzarella cheese
08 - 1/2 cup grated Parmesan cheese
09 - 1 cup whole milk or half-and-half
→ Herbs & Seasonings
10 - 2 tablespoons fresh basil, chopped, plus more for serving
11 - 1 tablespoon fresh oregano, chopped, or 1 teaspoon dried oregano
12 - 1/2 teaspoon crushed red pepper flakes, optional
13 - Salt and freshly ground black pepper, to taste
14 - 2 tablespoons olive oil, preferably from sun-dried tomato jar
# How to Make:
01 - Preheat oven to 375°F. Grease a medium baking dish, about 8 x 12 inches in size.
02 - Cook orzo in a large pot of salted boiling water for 5 minutes, until very al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced onion and sauté for 2 to 3 minutes, until softened. Stir in minced garlic and cook for 1 minute longer.
04 - Add chopped sun-dried tomatoes and drained diced tomatoes to the skillet. Simmer for 2 minutes, then add chopped spinach and cook until wilted. Season with oregano, red pepper flakes, salt, and black pepper.
05 - In a large mixing bowl, combine the parboiled orzo, tomato-spinach mixture, milk or half-and-half, half of the shredded mozzarella, half of the Parmesan, and basil. Mix thoroughly.
06 - Transfer the mixture into the prepared baking dish. Sprinkle with remaining mozzarella and Parmesan cheese.
07 - Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbling.
08 - Allow to cool for 5 minutes before serving. Garnish with extra basil if desired.
