Orzo and Spinach Bake

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6

Orzo and Spinach Bake


2 cups cherry tomatoes

4 tablespoons good olive oil

2 large garlic cloves, minced

1/4 teaspoon Italian seasoning

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon olive oil

2 tablespoons butter

1/2 medium onion chopped

1/4 cup sundried tomatoes chopped 

4 cloves garlic minced

1 cup uncooked orzo pasta

2 cups chicken or vegetable broth

8oz Sari cheese 

1/4 cup sundried tomatoes chopped 

2 cups roasted cherry tomatoes

2 cups (packed) fresh baby spinach

Salt & pepper to taste


  1. Preheat the oven to 450 degrees F.
  2. Arrange the tomatoes on a sheet pan, in a single layer. Drizzle with olive oil and balsamic vinegar. Sprinkle Italian seasoning , salt, and pepper over the tomatoes. Roast for 25 to 30 minutes
  3. Set aside to cool 
  4. Add the oil, butter, and onion and sundried tomatoes to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
  5. Add the garlic, and orzo. Cook for 2-3 minutes, stirring often.
  6. Stir in the broth, continue cooking for 10 minutes, uncovered, stirring fairly often. ( over medium or even medium-low heat ).
  7. Off the heat, stir in the cheese, spinach and roasted cherry tomatoes. cover the pot for 3-5 minutes or until it has thickened. Season with salt & pepper.
  8. Serve immediately