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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
Made this last night. Fantastic! I didn’t have any orzo, so I used a small orrichiette pasta that worked great.
Yummmy!!!!!!
Hi Linda,
Love to hear this! Thank you for making this recipe and your comment! Have a wonderful week!!
Oh my goodness! So glad I came across this recipe. Many of my favorite items in one dish. So easy and delicious. Dinner party worthy!!!
Hey Carol,
Happy Sunday! Thanks a bunch for making this recipe, love to hear it turned out nicely for you! xx
Can I use a different kind of pasta with this? Like a small orichetta?
Hey Linda,
Sure, that will work nicely for you! I hope you love this recipe, please let me know if you give it a try! xT
This is delicious. I made two adaptations. First, in keeping with the mediterranean flavor profile, I mixed in feta cheese and sprinkled parmesan on the top. I did not use the cheeses in the recipe. This dish is so creamy, it does not need much (if any) cheese. Second, at the end of the recommended cooking time, the orzo was too al dente. I added an extra half cup of water, stirred it in, and covered with tin foil for ten more minutes. The result was perfect. This concept of a one-pot baked orzo is excellent and easy, and I will be adapting it in many ways in the future.
Hi Meg,
So glad to hear this recipe turned out well for you, thanks for making it! Have a wonderful week! xx
Great flavors, just didn’t need the cheese on top! Simple to prepare!
Hi Courtney,
Happy Monday! I’m so glad you enjoyed this dish and appreciate you making it! Have a wonderful week! xxT
Hi! I’ve made this recipe a million times and LOVE it! Would it freeze well? Thinking of making it for a friend going through a hard time.
Thanks!
Hey Vanessa,
So glad to hear that this recipe is always enjoyed, thanks so much for making it so often and your feedback! Yes, you could totally freeze this! xx
I made this recipe for a group. I couldn’t get the orzo to cook in anywhere close to 15 minutes. When it eventually seemed cooked enough after about 39 minutes, it was mushy. I’m not sure if I added too much water to try to get it to cook without drying out. I’m disappointed since the other flavors in the dish were great. I wonder if you could cook the orzo separately and then bake the dish?
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear you had some issues! It’s going to bake for another 10 minutes after the original 15 minutes, so next time I would just try following the recipe as written and see how that works for you! xx
I’m looking forward to making this for a crowd. A few questions:
I couldn’t find artichokes in oil so I have them in water. Should I add oil and spices? How much would you recommend? What do you thinking of adding pine nuts and sun dried tomatoes? How much would you recommend and at what point in the process?
Hi Karen,
I would just do 2 tablespoons of olive oil and a sprinkle of your favorite dried herbs. If you want to add the pine nuts and sun dried tomatoes you can add those with the artichokes. I hope you love this recipe! xT
We made this but added marinara sauce to really brighten it up- it was delicious! We also thought about adding sun dried tomatoes. And instead of chili we used red pepper flakes for some heat.
Hi Louise,
Wonderful! I’m so glad to hear that this recipe turned out nicely for you, thanks for trying it! Xx
I am making this recipe for the fourth time this weekend, for company coming. I absolutely love it and it has been such a hit every time that I have served it.
It’s the perfect dish to serve that you can prep ahead of time and I don’t have to spend a lot of time in the kitchen, and can enjoy my guests.
so delicious!!
Hey Sue,
Wonderful!! I’m so glad to hear that this recipe turned out well for you, thanks so much for making it:) Have a great weekend! xT
I’m just getting ready to make this and realized I don’t have orzo! Can I substitute Fusilli for orzo?
Hey Liz,
It’s going to cook differently, do you have a smaller noodle? Let me know how the recipe turns out! xT
We are a gluten free family and orzo has gluten. Could this be made with white or brown rice?
Hi Carly,
You would have to adjust the cook time and probably the liquid for rice, but your local grocery store should carry a gluten free orzo. Let me know if you give this recipe a try! xT
I made this tonight! Turned out a little spicy because I used a Tbsp of red pepper instead of chili flakes, lol.
Hey Claire,
Happy Friday!! I appreciate you making this recipe and your feedback, so glad to hear it turned out nicely for you! Xx
Hi, I made this and the orzo ended up hard. Not sure what I did wrong but any recommendations for fixing this?
Hi Nicole,
Thanks for trying this recipe and sharing your feedback, sorry to hear your orzo was hard. Did you add the 2 1/4 cups of water to the dish? Anything you may have adjusted? xx
Can I make this ahead of time?
Hi Susan,
Sure, I would fully make the recipe and then cover and reheat on low to warm through. Let me know if you have any other questions! xT
Made per recipe except added raw mushrooms and a little less orzo. It was fantastic!
Hey Sarah,
Happy Monday! I love to hear that this recipe turned out well for you, thanks a lot for making it! Xx
have you ever froze this dish?
Hey Becky,
So sorry, I have not. If you want to try it, I would fully make the recipe and freeze after baking:) Please let me know if I can help in any other way! xT
I love this recipe! Is it possible to add meat (cubed chicken)? By the way it freezes well…
Thanks so much Suzanne! Yes, I would add cooked chicken in step 3.
So yum! Kid and toddler approved. We love a simple and nourishing meal that doesn’t take too long!
Hey Taylor,
Amazing!! I’m so glad to hear this recipe turned out well for you, thanks so much for making it! Have a great weekend! xT