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Spicy Sun-Dried Tomato Mozzarella Orzo Recipe

Spicy Sun-Dried Tomato Mozzarella Orzo

If you're looking for a dish that perfectly balances creamy, tangy, and spicy flavors, then Spicy Sun-Dried Tomato Mozzarella Orzo is a must-try! This delightful recipe combines the comforting texture of orzo pasta with the rich taste of sun-dried tomatoes and the melting goodness of mozzarella cheese.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Orzo Pasta Ingredients
  • 1 cup orzo pasta This small pasta shape is perfect for this dish due to its ability to absorb flavors.
  • 2 tbsp olive oil A healthy fat that adds flavor and helps sauté the garlic.
  • 3 cloves garlic minced
  • 1 cup sun-dried tomatoes chopped
  • 1 tsp red pepper flakes For a spicy kick; adjust to your heat preference.
  • 1 cup vegetable broth Adds moisture and flavor to the orzo.
  • 1 cup fresh spinach For added nutrition and a pop of color.
  • 1 cup mozzarella cheese diced

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula
  • Cutting Board
  • Knife

Method
 

  1. Step 1: Begin by bringing a large pot of salted water to a boil. Add 1 cup of orzo pasta and cook according to the package instructions, usually around 8-10 minutes, until al dente. Drain the orzo in a colander and set it aside.
  2. Step 2: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil is shimmering, add 3 cloves of minced garlic. Sauté for about 1-2 minutes until fragrant and golden.
  3. Step 3: Stir in 1 cup of chopped sun-dried tomatoes and 1 teaspoon of red pepper flakes. Cook for an additional 2-3 minutes.
  4. Step 4: Gradually add 1 cup of vegetable broth to the skillet, stirring well to combine. Bring to a gentle simmer.
  5. Step 5: Add the cooked orzo and 1 cup of fresh spinach to the skillet. Stir until the spinach wilts and is well incorporated.
  6. Step 6: Remove from heat and fold in 1 cup of diced mozzarella cheese. Stir gently until the cheese melts and coats the orzo evenly.
  7. Step 7: Taste and season with salt and pepper as needed. Serve warm, garnished with fresh basil if desired.

Notes

This recipe stores well in the refrigerator for up to 3 days. Just reheat in the microwave or on the stove. You can also freeze leftovers for up to 3 months.