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The Easiest One Pan Spinach and Artichoke Orzo Bake. Trust me, this is going to become your new go-to for busy nights. Marinated artichokes with fresh spinach, garlic, and olive oil, all tossed together with dry orzo pasta, basil pesto, and then finished with melty fontina cheese. This tasty dish is all made in one pan without even having to boil any water. Simply mix, bake, eat, and enjoy!
Happy Monday! I’m writing this from sunny, warm Miami. Here for a very quick trip but soaking up as much of the warm weather as I can. But by the time you read this, I’ll be home.
I made this yummy bake last week and have been so excited to share it ever since. It’s so good and I think you’ll all love how easy it is to make!
If you remember from last year, I made a Caprese Orzo Bake that I quickly started to make on repeat throughout the spring and summer.
It’s such a smart cooking method that saves us all so much time. And because of that, we especially love this recipe.
I took inspiration from that recipe and applied the cooking method to this orzo bake. I just love the variety of flavors! Plus, it means that there is truly no effort to this one pan pasta dish.
Here are the details
This recipe is so simple it’s going to shock you!
Start with your baking dish. Use a casserole-style pan that can fit lots of pasta and cheese.
To the bottom of the pan, add in the olive oil, garlic, herbs, and spices. I used a few Italian chilies for some heat, and a small amount of paprika too.
Add dry orzo pasta right to the pan, no need to boil it!
Now, mix in the artichokes. It’s best to use jarred marinated artichoke hearts. They’ll come with a mix of oil and spices. I use the DeLallo brand.
Dump the oil and artichokes directly into the pan with the orzo for an even more delicious flavor.
Next mix in basil pesto and a pinch of chili flakes. Or try using the Calabrian chili paste I’ve been loving.
From here simply add water and bake it all up in the oven. As everything bakes together, the orzo will soak up the water and become perfectly cooked. It’s such a simple way to cook orzo pasta!
Pull the dish out, add a mix of mozzarella and provolone cheese, then bake again until the cheese is all melty and bubbling up.
It’s going to smell so delicious!! The pesto really is such a nice addition to the spinach and artichokes.
Top with plenty of fresh basil and that’s literally it. SO SIMPLE, SO DELICIOUS! And I love that there’s basically no prep or extra dishes.
Simple but delicious really is the key! Especially as we head into the nice springtime weather!
Looking for other easy pasta bakes? Here are my favorites:
One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Creamy Sun-Dried Tomato Chicken Pasta
4 Cheese Sun-Dried Tomato and Spinach Pasta Bake
Lastly, if you make this Easy One Pan Spinach and Artichoke Orzo Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pan Spinach and Artichoke Orzo Bake
Servings: 6
Calories Per Serving: 543 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, chopped
- 1 shallot, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 teaspoon paprika or smoked paprika
- 1-2 tablespoons crushed Calabrian chili paste, or chili flakes, to taste
- kosher salt and black pepper
- 1 pound dry orzo pasta
- 1 jar (12 ounces) marinated artichokes, quartered (or use 2 smaller jars)
- 1/2 cup basil pesto
- 3 cups baby spinach, chopped
- 3/4 cups shredded mozzarella cheese
- 3/4 cup shredded fontina cheese
Instructions
- 1. Preheat the oven to 400° F.2. In a 9×13 inch baking dish, combine the olive oil, garlic, shallots, basil, paprika, chili flakes, salt, and pepper. Add the dry orzo, artichokes, and pesto. Pour over 2 1/4 cups of water and stir to combine. Place the spinach on top. Bake for 12-15 minutes, until most of the water has cooked into the pasta, but not all of it.3. Stir the pasta around, then sprinkle the cheeses overtop. Bake another 10 minutes, until the cheese has melted and the sauce is bubbling. If there's a lot of oil from the pesto on top, drain off the excess. Top with fresh basil!
Hi! You mention a squeeze of lemon juice in your video, but it wasn’t on the ingredient list. I regretted not picking this up at the store as I was making the dish because I think it would have definitely brightened it a bit!
This dish is delicious but it took 25 minutes for the orzo to cook al dente and the water was completely absorbed, so the result was a bit dry. two thoughts: do you cover the pan in the initial bake? That would bring the temperature up more quickly and seal in some of the moisture. Also, I didn’t mix in the spinach because the recipe says to place it on top, but had I mixed it in it would have probably created more liquid…do you mix it in from the beginning? When you have a chance, could you please clarify? Thanks!