One Pan Spinach Artichoke Orzo is a delicious, nutritious and comforting dinner that only requires one pan! This meal will be ready in under 45 minutes, and it’s budget-friendly too. Packed with protein and veggies, this recipe is perfect for busy weeknights when you want a satisfying dinner without the fuss.
One Pan Spinach Artichoke Orzo
This meatless main (or hearty side dish) is full of flavor and textures that will have you coming back for seconds. You’ll love how simple it is to make and your family and friends will love the delicious combination of spinach, artichokes, and orzo. Plus, you won’t have to worry about any complicated cooking techniques or hard-to-find ingredients.
Ingredients for your Spinach Artichoke Casserole
The full recipe with ingredient amounts and instructions is at the bottom of this post. You can save a tree and the recipe to your personal and private recipe box here on Call Me PMc. This way, you’ll never misplace it.
- Artichoke hearts. I used half a jar with two tablespoons of the liquid.
- Spinach. I used frozen but fresh will work. You can also use fresh kale.
- Orzo. Orzo is a small rice-shaped pasta.
- Garlic. Fresh garlic is the most flavorful.
- Seasonings. You may want to taste before you add salt. I used ground black pepper and red pepepr flakes and found I didn’t need salt.
- Pesto. Either prepared or fresh pesto will work.
- Cheese. I use monterrey, mozzorella, and Parmesan. You can really use any creamy, melty cheese that you like or have on hand.
- Vegetable broth. Or water or chicken broth.
This recipe couldn’t be more simple. It’s made in one pan in the oven. I served it as a main dish, but it can be a side. As well, you can add chopped or shredded cooked chicken to it. I added 2 cups of chopped traditional rotisserie chicken and it was amazing.
Additionally, as with any one pot pasta dish, the liquid quantities work as tested in my kitchen, but pots/stoves/oven temperatures can vary. If you feel like it needs more liquid, add another splash of broth or water. If it seems too wet, let it sit for a bit longer, and it’ll soak any excess liquid up within a few minutes.
While you’re here, check out these reader favorite recipes
- One Pan Baked Caprese Orzo
- Blistered Grape Tomatoes and Pesto Quinoa Bowl
- Shrimp Spaghetti Carbonara
- Blistered Grape Tomatoes
- One Pot Italian Sausage Orzo
- Ground Beef Mongolian Noodles
- Creamy Pasta with Spinach and Tomatoes
One Pan Spinach Artichoke Orzo
Want to save recipes? Create an account or login & then you can use the “Save Recipe” button when viewing a recipe to save it to your Recipe Box. You can access your saved recipes on any device and generate a shopping list for recipes in your collections.Save To Your Recipe Box
- 6 ounces artichoke hearts chopped. Plus 2 Tbsp oil/liquid from jar
- 2 cups frozen chopped spinach or 3 cups fresh baby spinach
- 2 tablespoons Garlic minced
- ⅛ teaspoon Chili flakes
- ⅛ teaspoon ground black pepper
- ⅛ teaspoon salt optional
- 2 tablespoons Pesto prepared or homemade
- 1 cup Orzo dry
- 2 cups vegetable broth or chicken broth or water
- 1 and ½ cup Monterrey jack cheese shredded
- 1 and ½ cups Mozzarella cheese shredded
- 2 tablespoons fresh Parmesan grated
- Preheat the oven to 400° F.
- In a 7×12-inch baking dish, add the artichoke hearts, spinach, garlic, red pepper flakes, black pepper, salt, pesto, orzo, and vegetable broth. Stir.
- Bake for 20 minutes. Pull it out ofhe oven and the mozzarella and stir the mixture. Now top with the monterrey and Parmesan.
- Return the dish to the oven and bake for 20 to 25 minutes until the orzo is al dente and most of the water has cooked out. (You want a little water remaining, it'll soak into the pasta.)
- Allow it to sit and cool for 5 to 10 minutes before serving.