One Pan Spinach and Artichoke Orzo Bake

 One Pan Spinach and Artichoke Orzo Bake

Ingredients

• 3 tablespoons extra virgin olive oil
• 4 cloves garlic, chopped
• 1 shallot, chopped
• 2 tablespoons fresh basil, chopped (or 2 tsp dried)
• 1/2 teaspoon paprika
• ¼ roasted chili flakes
• kosher salt and black pepper
• 1 pound dry orzo pasta (can also use ditallini)
• 2 jars quartered artichoke hearts (remove any woody pieces and cut into smaller pieces)
• 1/2 cup basil pesto
• 3 cups baby spinach, chopped
• 3/4 cups shredded mozzarella cheese
• 3/4 cup shredded fontina cheese (or more mozzarella)

Instructions

1.                   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 20 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!

 

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