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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 easy!! I read the comments while this was in the oven so added a couple of minutes to the initial bake time (every oven bakes differently). I had everything but the cheeses you have listed so made the adjustment of Havarti. It was still very good. I’ll make sure to pick up some fontina and mozzarella for next time.
Hey Kara,
Perfect!! So glad to hear that this was a hit, thanks so much for trying it out! xx
This I a great one pan meal! So simple and perfect for a weeknight dinner. I had just made some chicken stock so I use that instead of water. And I had some leftover chicken so I cut it up and put that in as well. It was delicious! Someone asked if there were pinenuts on top. I’m not sure but what a great addition it would be. I’ll have to try that next time. So many different ways to make this dish. Thank you for posting!
Thanks so much Brenda!! So glad to hear that this recipe turned out well for you and thanks a lot for trying it! xx
I made this earlier this week and it turned out great. I used De Cecco brand orzo and it did take a little longer than 15 min for the initial bake, but only by a couple minutes. The first time making I would just keep a close eye on it because I’m sure it can vary depending on the oven and the brand of pasta. I used a clear glass baking dish so I could monitor the liquid absorption better. This is a flexible recipe that can be a meal on its own, or a side. Leftovers were even better!
Hey Meredith,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
This is a yummy dish. It needs way more liquid and cooking time for the orzo to be cooked through but that was no big deal. We added more shallot and little tomatoes at the start. Served with fresh chopped spinach. A great lunch for guests in summer. All these recipes are so tasty and easy. Next time I’ll add some anchovies to boost flavor. Thank you
Hey Cynthia,
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
How do you suggest to add shrimp?
Hi Anne,
I would probably just serve shrimp on the side as I’ve not tried adding it to this dish. Please let me know if you have any other questions! xx
I made with shrimp and it turned out fantastic! I waited until the step to stir after 15 min of cooking, before topping with the cheese. I cut medium shrimp in half, mixed in, finished baking and they were great. I even had to increase my cook time and they were not over cooked.
Hey Erica,
Happy Monday!!🌞 Thanks so much for making this recipe and sharing your review, I love to hear that it turned out well for you! xx
What could you use instead of orzo? Rice or quinoa? I’m looking for a gluten free option so I can eat it 🙂
The company Delallo makes a really great gluten free orzo! If you can’t find it in stores you can order online and they ship to your house. They have other gluten free pastas as well that are very good!
Thanks so much Marena!!
Hi Ali,
Sorry, I’ve not tested this recipe with rice or quinoa and those would require adjustments that I haven’t tried myself. I think your best bet is a GF orzo, arborio rice, or another GF mini pasta. I hope this helps! xx
Could you use rice instead of orzo? If so, how would adjust the liquid and time?
Hi Deb,
Unfortunately, regular rice is going to drastically change this recipe in ways that I have not tested. For best results, I would try arborio rice or another mini pasta. Please let me know if I can help in any other way! xx
Thank you for the fast reply!
Delicious! I like how easy and fast it was to make after a long day. I ended up using double the pesto because it’s what I had and didn’t want to waste it. Turned out well! My husband loved it too. I also added fresh, diced tomatoes to top mine off. It added some nice freshness along with the basil garnish.
Hey Rebecca,
Happy Friday!!🍀 I appreciate you making this recipe and sharing your comment, so glad to hear it was delish! xT
T! Thank you for such an easy meal!! So good to come home after yoga and whip up a quick meal. I added diced tomatoes and used TJs harvest blend couscous instead of orzo and it was so yummy! Also using the broiler for 2-3 minutes adds a extra crisp! Keep up the easy flavorful meal
Hey Erica,
Amazing!! I love to hear that this recipe turned out well for you and so glad the couscous worked! Thanks for making it! xx
Hi Erica, I’m using TJ Israeli couscous tonight bc that’s what I have on hand. Did you use the 8 oz box and adjust any other ingredient measurements?
I cannot find Delallo artichoke hearts, only their artichoke bruschetta. Is that what you used?
Hi Cheffy,
No, I did not use their bruschetta. You can use another brand of artichoke hearts, it doesn’t have to be Delallo:) xT
Everyone loved the flavors
This was a lot of orzo, it took way longer to bake than 15 min. I just kept checking until it was soft. I used chicken broth instead of water. Delicious!
Agreed! Followed the times exactly because previous orzo recipes have worked well. Should have taste tested as the dish was kind of crunchy…
Thanks so much for making this dish Michele and sharing your feedback! So glad it was delish! xx
Made this for dinner tonight and it was a hit! I did add fresh lemon juice (as shown in your IG stories; it’s not listed here in this recipe), used only mozzarella as it was all I had on hand, and I served it over boneless skinless chicken breasts. Everyone had seconds so I’m taking that as a good sign 😉 Thanks for another recipe to add to my rotation, Tieghan! It would be perfect for a Meatless Monday!!
Hey Heather,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
This is a keeper!!! Fast, easy and so so good!! We devoured it. I used the calabrian chile sauce from Target and recommend it. It is a mixture of chile, tomato, garlic and basil. I used mozzarella and parmesan since those were what I had and it worked. Thank you for my new favorite meal!!
Hey Wendy,
Fantastic!!🌺 I love to hear that this recipe turned out well for you and thanks so much for making it! xT
How would you add chicken to this?
I bought the pre-grilled lemon pepper chicken breast at Trader Joe’s, cut it up and put it over the orzo when I added the cheese (under the cheese- over the orzo and spinach mix). Came our perfect!!
Great idea, thanks for sharing Andrea!!
Hi Banks,
I would probably added pre-cooked, shredded or cubed chicken to this recipe. Please let me know if you have any other questions! xT
Just saw this on your Instagram story & it looked fantastic! Definitely going to make it. However, can it be done with no cheese on top? Thanks!
Hey Reagan,
I suppose that will work, just not sure how it’s going to taste:) Let me know if you give this recipe a try, I hope you love it! xx