Baked Tomato Orzo
You won't miss the meat in this easy pasta meal.
MAKES: 10 SERVINGS
TOTAL TIME: 40 MINUTES
1 (24-ounce) jar marinara sauce
2 cups water or low-sodium vegetable stock
2 1/2 cups dried orzo pasta
1 (5-ounce) bag baby spinach, coarsely chopped
1 cup whole-milk ricotta cheese
1 cup shredded mozzarella cheese
Fresh parsley, for serving (optional)
1. Arrange the baking rack to the middle of the oven; preheat oven to 400°F. Coat a 9- × 13-inch baking dish with cooking spray.
2. In the baking dish, add sauce, water or stock, orzo and spinach, stirring to combine. Dollop ricotta throughout the surface of the dish. Spread the mixture into an even layer; sprinkle evenly with mozzarella.
3. Cover tightly with aluminum foil. Bake until pasta is tender (about 30 minutes).
4. Allow to cool 5 to 10 minutes before serving; sprinkle with parsley, if desired.
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