This recipe comes from Sarah Bond, founder of 'Live Eat Learn', an nutritionist and food science expert. See her website and recipe page here.
Lemon Pepper Orzo Casserole (Dump & Bake Dinner)
This dump-and-bake lemon pepper orzo is creamy, bright, and ready in one dish, cooking the orzo and asparagus right in the sauce for an easy vegetarian dinner.
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
- 4 cloves garlic minced
- 2 tsp lemon pepper seasoning
- ½ tsp each salt, mustard powder
- ¼ tsp ground black pepper
- ½ cup grated parmesan cheese 40 g
- 2 handfuls fresh spinach roughly chopped
- 1 15-oz can chickpeas optional
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, 4 cloves garlic (minced), 2 tsp lemon pepper seasoning, ½ tsp each salt, mustard powder, and ¼ tsp ground black pepper.
- Optionally stir in 1 15-oz can chickpeas (drained).
- Bake: Stir to combine then cover tightly with aluminum foil. Bake for 30 to 40 minutes*, or until orzo is al dente (mostly tender but still has a little firmness in the middle).
- Stir Ins: Stir in ½ cup grated parmesan cheese and 2 handfuls fresh spinach. 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.
