Spinach Tomato Orzo Bake

Name: Spinach Tomato Orzo Bake
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup orzo pasta; 2 cups fresh spinach; 1 can (14.5 oz) diced tomatoes; 1 small onion, diced; 2 cloves garlic, minced; 1 cup vegetable broth; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste; 1/2 cup grated Parmesan cheese (optional)

Highlighted under: Cozy Planning

I love creating comforting dishes that are both hearty and healthy, and this Spinach Tomato Orzo Bake fits the bill perfectly. The combination of tender orzo, fresh spinach, and juicy tomatoes creates a flavor-packed meal that’s incredibly satisfying. It's great for weeknight dinners or meal prep for the week ahead, and I always find it deliciously satisfying. Plus, the best part is that it’s easy to whip up, making it a favorite go-to in my kitchen.

Created by

Blythe Rowland

Last updated on 2026-01-15T20:42:37.549Z

When I was experimenting with quick and nutritious meals, I stumbled upon the idea of combining orzo with vegetables. This Spinach Tomato Orzo Bake came together beautifully, and the oven baking really helps meld the flavors together. I discovered that adding a sprinkle of Parmesan on top gives it a delightful browned crust that elevates the whole dish.

One time, I had some friends over and served this bake alongside a fresh salad. Everyone loved how the ingredients complemented each other, and it sparked a great discussion about cooking with seasonal vegetables. Using fresh spinach and ripe tomatoes made all the difference, so don’t skimp on the quality!

Why You'll Love This Dish
Creamy orzo combined with nutrient-rich spinach
Bursting with flavor from fresh tomatoes and herbs
Perfect as a side dish or a main course for any occasion

Cooking the Orzo to Perfection

One key to a successful Spinach Tomato Orzo Bake is ensuring the orzo is cooked just right. When boiling the orzo, be sure to generously salt the water; this not only flavors the pasta but also enhances the overall dish. Follow package instructions closely, typically boiling for 9-10 minutes. It’s important to achieve al dente texture as the orzo will continue to absorb moisture from the bake, which can lead to a mushy consistency if overcooked.

After draining the orzo, consider drizzling a little olive oil and tossing it lightly to prevent clumping. This small step can elevate your dish by maintaining the pasta’s integrity and ensuring it blends smoothly with the vegetables and sauce, providing a delightful chew with every bite.

Balancing Flavors with Fresh Ingredients

In this recipe, fresh spinach and tomatoes play starring roles alongside the orzo. The spinach not only adds a vibrant color but also a wealth of nutrients and earthy flavor. Choose dark green leaves and avoid any that appear wilted or discolored. Adding spinach towards the end of cooking—just until wilted—preserves its bright flavor and nutritional value, ensuring you get the best of both worlds.

Similarly, using canned diced tomatoes simplifies the recipe without sacrificing flavor. Opt for San Marzano tomatoes if available, as they are sweeter and less acidic, providing a more substantial base for your bake. Don’t forget to take advantage of the juices from the tomatoes as they meld with the orzo and spinach during baking to create a deliciously rich sauce.

Storing and Serving Suggestions

This Spinach Tomato Orzo Bake is an excellent candidate for meal prep, making it a fantastic addition to your weekly menu. Once baked, allow the dish to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. To reheat, simply cover it with foil and warm in the oven at 350°F (175°C) until heated through—about 15-20 minutes.

For serving ideas, consider pairing this dish with a simple side salad dressed in vinaigrette to complement the creaminess of the bake. Alternatively, it also makes a fantastic side for grilled protein like chicken or fish, enhancing any meal with a nutritious and flavorful component.

Ingredients

For the Bake

1 cup orzo pasta
2 cups fresh spinach
1 can (14.5 oz) diced tomatoes
1 small onion, diced
2 cloves garlic, minced
1 cup vegetable broth
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste
1/2 cup grated Parmesan cheese (optional)

Combine all ingredients in a greased baking dish for the ultimate comfort food!

Instructions

Prepare the Orzo

Preheat your oven to 375°F (190°C). In a pot of boiling salted water, cook the orzo according to package instructions until al dente, usually about 9-10 minutes. Drain and set aside.

Sauté the Vegetables

In a large skillet over medium heat, add a drizzle of olive oil and sauté the diced onion until translucent. Stir in the minced garlic and cook for another minute.

Combine Ingredients

Add the diced tomatoes, spinach, cooked orzo, vegetable broth, and herbs into the skillet. Season with salt and pepper. Mix everything well and cook for about 3-5 minutes until the spinach wilts.

Bake

Transfer the mixture into a greased baking dish. If using, sprinkle the grated Parmesan on top. Bake in the preheated oven for 20 minutes until bubbly and golden.

Let it rest for a few minutes before serving for best flavor!

Pro Tips

For a protein boost, consider adding cooked chicken or chickpeas to the mixture before baking.

Customizing Your Bake

Don’t hesitate to get creative with the Spinach Tomato Orzo Bake by incorporating additional vegetables or proteins. Zucchini, bell peppers, or even artichoke hearts can add texture and flavor. If you want to make it heartier, consider mixing in shredded chicken or chickpeas for an extra protein boost, making it more filling for a main course.

For those looking to make this dish a bit more indulgent, you can experiment with different cheese varieties. While Parmesan adds a nice saltiness, mozzarella or ricotta can introduce a lovely creaminess. Just be cautious with the moisture levels—too much will lead to a watery bake.

Troubleshooting Common Issues

If you find the final bake is a bit dry, it could be due to the orzo's absorption of liquid during cooking. Ensure you're using enough broth or add a splash of water to the mix before baking. Additionally, check the consistency after combining ingredients; it should be slightly saucy before transferring to the oven.

Conversely, if your bake turns out too soupy, this may happen if the tomatoes contained more liquid than expected. In this case, consider using a slotted spoon to transfer the mixture to the baking dish, allowing extra moisture to drain off before cooking. Always keep an eye on the bake as it nears completion to achieve that perfect golden top.

Questions About Recipes

→ Can I make this dish ahead of time?

Yes, you can prepare it a day in advance. Just cover it and store in the refrigerator, then bake it when you’re ready to eat.

→ Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and drain any excess liquid before adding it to the mixture.

→ What can I substitute for orzo?

If you don’t have orzo, other small pasta shapes like couscous or ditalini work well too.

→ Is this recipe gluten-free?

To make it gluten-free, use gluten-free orzo or other gluten-free pasta alternatives.