Lemon Herb Ricotta Baked Orzo

Welcome to a delightful culinary journey featuring a dish that perfectly balances comfort and sophistication: Lemon Herb Ricotta Baked Orzo. This recipe is not only bursting with flavor but also showcases the magic that happens when fresh ingredients come together in a warm, cheesy embrace.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 350

Ingredients Equipment Method Notes

Ingredients

For the Lemon Herb Ricotta Baked Orzo

1 cup orzo pasta
2 tbsp olive oil
1 medium onion finely chopped
3 cloves garlic minced
2 cups vegetable broth
1 cup ricotta cheese
1 cup Parmesan cheese grated
1 tbsp lemon zest
2 tbsp lemon juice
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Fresh herbs for garnish (optional)

Equipment

Large oven-safe skillet
Measuring Cups and Spoons
Wooden Spoon or Spatula
Colander
Microplane or zester
Sharp knife and cutting board
Baking mitts

Method

Step 1: Preheat your oven to 375°F (190°C).
Step 2: Bring a pot of salted water to a boil and cook orzo pasta until al dente, about 8-10 minutes. Drain and set aside.
Step 3: In a large oven-safe skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Stir in minced garlic and cook for an additional minute.
Step 4: Pour in vegetable broth and bring to a simmer. Stir in cooked orzo, ricotta, half of the Parmesan, lemon zest, lemon juice, oregano, thyme, salt, and pepper.
Step 5: Sprinkle remaining Parmesan cheese over the top.
Step 6: Transfer skillet to the oven and bake for 20-25 minutes until golden and bubbly.
Step 7: Allow to cool for a few minutes before serving. Garnish with fresh herbs if desired.

Notes

You can prepare the dish ahead of time, store it in the refrigerator, and bake it just before serving. This is perfect for meal prep or entertaining.