Creamy Pesto Orzo (Vegetarian Dump & Bake)
This dump and bake pesto orzo is creamy, herby and loaded with veggies and melty goat cheese. Everything into one casserole dish and ready in 40 minutes!
Ingredients
- 1 lb orzo* 453 g
- 2 cups chopped asparagus cut into bite-sized pieces
- 3 cups vegetable broth 700 mL
- 1 cup heavy cream 236 mL
- 1 6.5-oz jar pesto
- ¼ tsp each salt and ground black pepper
- 1 4-oz log goat cheese
- 2 handfuls fresh spinach roughly chopped
- ¼ cup fresh chopped basil
Instructions
- Prep: Preheat oven to 375°F (190°C). Lightly grease a large (9x13 inch or similar) casserole dish.
- Dump: To the prepared dish, dump in 1 lb orzo*, 2 cups chopped asparagus, 3 cups vegetable broth, 1 cup heavy cream, 1 6.5-oz jar pesto, and ¼ tsp each salt and ground black pepper. Stir to combine. Place 1 4-oz log goat cheese in the middle then cover the pan tightly with aluminum foil
- Bake: Bake for 30 to 40 minutes*, or until orzo is al dente (mostly tender but still has a little firmness in the middle). The log of cheese should be very soft at this point.
- Stir-Ins: Stir in 2 handfuls fresh spinach (roughly chopped) and ¼ cup fresh chopped basil. Return to the oven, uncovered, for 5 to 10 minutes. Orzo should be tender when finished.
- Serve warm with crusty bread on the side!
Notes
*Orzo cooking times differ by the quality of the orzo. For a high-quality Italian orzo, cook closer to 40 minutes during the first bake. Cheaper orzo cooks faster, about 30 minutes.
Storage: This recipe will last in the fridge for up to 4 days in an airtight container. You can also freeze it in a silicone soup mold for up to 3 months. Add a bit more broth to rehydrate it while reheating. Make-ahead vegetarian pasta: You can prep this casserole the night before and just wait to add the cream until you're ready to bake. Cover with foil and keep in the fridge until ready to bake. If the orzo seems dry when you take the foil off the first time, feel free to add more broth on top and give it a good stir. Can this recipe be made with gluten-free orzo or pasta? No, gluten-free pasta and orzo absorb liquid differently, so the ratios for this recipe will likely not work for gluten-free variations. Don't skip the foil: For no-boil pasta bakes cooked in the oven, like in this one-pan orzo bake, it's important to cover the dish with foil. This keeps all the liquid inside the dish to help the pasta cook. Without the foil, the moisture will evaporate and the top of the pasta will become dry, hard, and won't cook. Store in an airtight container in the fridge for up to four days. The orzo continues to absorb liquid as it sits, so add a splash of broth or cream when reheating and stir well before serving. Reheats well on the stovetop over low heat or in the microwave in 60-second intervals. To freeze, portion into a silicone soup mold or freezer-safe container for up to three months. Thaw overnight in the fridge and reheat with extra broth to rehydrate. The texture is slightly softer after freezing but the flavor holds.
Storage: This recipe will last in the fridge for up to 4 days in an airtight container. You can also freeze it in a silicone soup mold for up to 3 months. Add a bit more broth to rehydrate it while reheating. Make-ahead vegetarian pasta: You can prep this casserole the night before and just wait to add the cream until you're ready to bake. Cover with foil and keep in the fridge until ready to bake. If the orzo seems dry when you take the foil off the first time, feel free to add more broth on top and give it a good stir. Can this recipe be made with gluten-free orzo or pasta? No, gluten-free pasta and orzo absorb liquid differently, so the ratios for this recipe will likely not work for gluten-free variations. Don't skip the foil: For no-boil pasta bakes cooked in the oven, like in this one-pan orzo bake, it's important to cover the dish with foil. This keeps all the liquid inside the dish to help the pasta cook. Without the foil, the moisture will evaporate and the top of the pasta will become dry, hard, and won't cook. Store in an airtight container in the fridge for up to four days. The orzo continues to absorb liquid as it sits, so add a splash of broth or cream when reheating and stir well before serving. Reheats well on the stovetop over low heat or in the microwave in 60-second intervals. To freeze, portion into a silicone soup mold or freezer-safe container for up to three months. Thaw overnight in the fridge and reheat with extra broth to rehydrate. The texture is slightly softer after freezing but the flavor holds.
