Photo by Maksim Goncharenok on Pexels
Baked Orzo with Creamy Ricotta, Spinach, and Smoked Paprika
Baked orzo cooked in vegetable stock with onion, garlic and oregano, then folded with ricotta, Parmesan and spinach.
- 300 g Orzo pasta
- 1000 ml Vegetable stock
- 200 g Fresh spinach
- 250 g Ricotta cheese
- 50 g Parmesan cheese (grated)
- 2 cloves Garlic cloves
- 1 tsp Smoked paprika
- 2 tbsp Olive oil
- 100 g Onion (finely diced)
- ½ tsp Dried oregano
- 15 g Nutritional yeast (optional, for extra flavour)
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Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C (180°C fan/Gas Mark 6). Lightly grease a medium ovenproof dish (approx. 20x20cm).
- Step 2
Sauté aromatics: Heat 15ml olive oil in a large, oven-safe saucepan or pot over medium heat. Add the diced onion and cook until softened (5 minutes). Add minced garlic, smoked paprika, and oregano, cooking for 1 minute until fragrant.
- Step 3
Cook the orzo: Add the dry orzo pasta to the pan and stir for 1 minute to toast slightly. Pour in the vegetable stock. Bring to a boil, then immediately cover, transfer the pan to the preheated oven, and bake for 12-15 minutes, or until the liquid is mostly absorbed and the pasta is tender.
- Step 4
Prepare the creamy base: While the orzo bakes, mix the ricotta cheese, grated Parmesan, nutritional yeast (if using), remaining 15ml olive oil, salt, and pepper in a bowl.
- Step 5
Finish the dish: Remove the orzo from the oven. Stir in the fresh spinach until wilted. Gently fold in the ricotta mixture until just combined, creating creamy streaks rather than a uniform sauce.
- Step 6
Bake briefly: Return the dish to the oven, uncovered, for a final 5 minutes to heat through and slightly brown the top edges.
- Step 7
Let stand for 5 minutes before serving.
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