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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! Of course, leftovers can be stored in an airtight container in the refrigerator.
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.
Watch the How-To Reel
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!
This post was originally published on February 27, 2023
Delicious and convenient! I followed the directions exactly, except I used chicken broth instead of water. As others mentioned, I also had to increase the cooking time by 10 minutes since the orzo was not done. I did this prior to the last 10 minute bake with the cheeses added. So I baked it for 15 minutes, took the pan out of the oven and stirred everything up, and then put it back in for 10 minutes. Then took it back out and stirred it and this time sprinkled the cheeses on top and put it back in for the final 10 minutes. It was cooked perfectly.
Hey Kristen! Thank you so so much! I am so glad you are loving this recipe! I appreciate the feedback too, it’s always so helpful! xT
How would I go about adding a protein like italian sausage? Would you recommend cooking with shallots in a pan prior to baking?
Hey Jasmyn,
Totally, that will work nicely for you! Let me know if you give this recipe a try, I hope you love it!
Hi! You mention adding water in the instructions, but I don’t see how much in the actual recipe. Help?
Hi Heather,
You are going to add 2 1/4 cups of water in step 2. Please let me know if you have any other questions!
Can I freeze this?
Hi Mary,
Sure, I would freeze after baking. I hope you love this recipe, please let me know if you have any other questions! xx
Do you use the liquid from the jarred artichokes or drain first?
Hi Kathy,
For this recipe, I do not drain the artichokes. Please let me know if you have any other questions, I hope you love this recipe! xx
Could this be made in a crockpot? If so, should I add the orzo at the end? I was thinking of adding chicken too!
Hi Erica,
So sorry, I have not tested this recipe in the crockpot, so I do not have the instructions for that. Sorry I couldn’t be of more help! xx
I would like to make this ahead and heat/reheat at my daughters home. What do you recommend for the make ahead directions to follow?
Hi Irene,
I would fully bake through step 3, cover with foil, and warm at 300 for 20ish minutes at your daughter’s house. I hope you love this recipe! xx
This dish is excellent and tastes very fresh. A nice blend of heat too. I’ve made it twice and neither time did I get the orzo to cook fully. I had to “rescue” the pasta after the first bake by adding it and more water to a stock pot and brining to a boil, them covered and simmered for 10 minutes. After adding the cheese and baking a 2nd time, it was perfect. I also added some smoked sausage and I think it was a nice addition.
Thanks so much, Brett:) Love to hear this dish turned out well for you, I appreciate you making it! Have a great Thursday!