We can't get enough of orzo, so today we are making baked orzo with spinach and mozzarella. Baked orzo actually means this is a pasta with orzo from the oven. You prepare everything briefly in the pan and then the pasta goes into the oven with some mozzarella. This way you get a deliciously flavorful pasta with a lovely layer of melted cheese. You'll make everyone happy with this, won't you?
Baked orzo with spinach and mozzarella
30 minutes
Why is orzo so versatile?
Orzo is a type of pasta that looks like grains of rice and comes from Italian cuisine. Although it is not as well known in Italy as, say, spaghetti or penne (I really have never seen it on the menu there), orzo has become popular in other parts of the world for several reasons.
- Versatility: orzo can be used in a variety of dishes, from soups and salads to main dishes and side dishes. It can be cooked like rice, but it has a different texture and flavor that many people like.
- Convenience: orzo cooks quickly and easily, in about 8-10 minutes, making it a convenient ingredient to have in the house for a quick and easy meal.
- Health: orzo is naturally cholesterol-free, low in fat and a good source of carbohydrates and protein.
- Exotic: orzo is an unfamiliar type of pasta for many people, and it can therefore feel exotic to use in dishes. People are often curious about new flavors and textures, which can make orzo appealing as an ingredient.
Baked orzo with spinach and mozzarella
By now I have made many recipes with orzo. For example, how about this orzo with pesto of grilled zucchini and chicken meatballs? Or this orzo with kale sauce and bimi? All delicious dishes. Click here for a list of all my recipes with orzo.
So this time a variation on the classic orzo, namely a baked orzo. The preparation is actually identical to the other recipes, only the dish then goes into the oven with some tomatoes and mozzarella. This way you get just a different taste and have a delicious variation on your normal orzo pasta.
What you need:
2
300 gr orzo
1 ball of mozzarella
1 leek
1 eggplant
1 large white onion
1 zucchini
250 gr spinach
handful of cherry tomatoes
300 ml sieved tomatoes
or passata
1 tsp Italian herbs
fresh basil
salt and pepper
olive oil
What to do:
1
Preheat the oven to 200 degrees and grease a baking dish.
2
Bring a pan of water to a boil and cook the orzo in it. Drain it 1 minute earlier than it says on the package and collect half a cup of cooking liquid when draining.
3
Chop the onion and dice the eggplant and zucchini. Cut the leeks into half rings and halve the cherry tomatoes.
4
Heat some olive oil in a pan and fry the onion in it. Add the leeks and fry for a few minutes. Add the eggplant and a little water and fry for a few minutes. Then add the zucchini and spinach along with a generous pinch of salt and pepper. Mix well and cook for a few minutes.
5
Now add the strained tomatoes, cooking liquid, orzo, Italian herbs, a handful of fresh chopped basil and a pinch of salt and pepper. Mix everything well and let simmer for a while.
6
Spoon the mixture into the baking dish and spread the mozzarella and tomatoes on top. Top with some pepper and Italian herbs and slide into the oven for 10 minutes or until the mozzarella is melted.
7
Garnish the baked orzo with additional basil.
8
Enjoy and don't forget to share your dish in your Instastory with the tag @easyculi!
