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Spinach Artichoke Orzo Bake
Rachel Kim

Spinach Artichoke Orzo Bake

Orzo makes this eat like a scoopable spinach-artichoke dip that remembered it was supposed to be dinner. Frozen spinach supplies plenty of moisture, so squeeze it dry before it goes in. Stir twice during baking or the tiny pasta will settle into a stubborn layer on the bottom.
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Prep Time 12 minutes
Cook Time 42 minutes
Total Time 54 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/2 cups dry orzo pasta
  • 1 can 14 oz quartered artichoke hearts, drained and chopped
  • 1 package 10 oz frozen chopped spinach, thawed and squeezed dry
  • 2 3/4 cups low-sodium vegetable broth
  • 3/4 cup half-and-half
  • 4 oz cream cheese cut into small cubes
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Heat the oven to 375°F and coat a 9-by-13-inch baking dish with cooking spray.
  2. Stir the orzo, artichokes, spinach, broth, half-and-half, cream cheese, garlic powder, salt and black pepper together in the dish.
  3. Cover tightly with foil and bake for 20 minutes.
  4. Uncover carefully, stir from the bottom and reseal the foil before baking for 12 minutes more.
  5. Test the orzo; if a piece has a firm white center, stir in 2 tablespoons hot water, cover and bake for 5 to 8 minutes more.
  6. Stir until the cream cheese disappears into the sauce and rest for 5 minutes.