Ingredients:

1 cup orzo pasta

2 tablespoons olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

1 medium zucchini, diced

1 bell pepper (any color), diced

1 cup cherry tomatoes, halved

2 cups fresh spinach, chopped

1 cup ricotta cheese

½ cup grated Parmesan cheese

1 teaspoon dried oregano

Salt and black pepper to taste

Fresh basil leaves for garnish

Directions:

Prepare the Orzo:

Cook the orzo in boiling salted water according to package instructions until al dente. Drain and set aside.

Sauté the Vegetables:

In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent, about 2-3 minutes.

Cook the Zucchini and Bell Pepper:

Add the diced zucchini and bell pepper to the skillet, cooking for 5-7 minutes until tender.

Add the Spinach and Tomatoes:

Stir in the halved cherry tomatoes and chopped spinach. Cook until the spinach wilts, about 2 minutes. Remove the skillet from heat.

Combine Ingredients:

In a large mixing bowl, combine the cooked orzo, sautéed vegetables, ricotta cheese, Parmesan cheese, dried oregano, salt, and pepper. Mix until the ingredients are evenly distributed.

Bake the Dish:

Grease a baking dish and transfer the orzo mixture into it, spreading it out evenly. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the top is lightly golden and bubbly.

Garnish and Serve:

Remove the dish from the oven and let it cool slightly. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories: 320 kcal

Servings: 4 servings