I can’t think of a better way to cozy up for dinner than with a big bowl of creamy pasta—except when that creamy pasta is loaded with spinach, artichokes, and topped with a golden, cheesy crust. Enter One Pan Creamy Spinach and Artichoke Orzo Bake. This recipe brings together the rich, comforting flavors of a classic spinach and artichoke dip with the heartiness of orzo pasta. It’s everything you love about creamy pasta, without the fuss of multiple pots and pans.
I’m all about easy dinners that feel like a treat, and this one hits all the right notes. It’s creamy, cheesy, and so satisfying, plus it’s baked in one pan for easy cleanup. The spinach adds a fresh green pop, and the artichokes lend a nice tangy bite. You can even make this ahead of time, so it’s great for meal prep or a busy weeknight. It’s a meal I make all the time when I want something cozy, but don’t want to spend hours in the kitchen.
Why You’ll Love This Recipe:
- One-pan magic – Minimal cleanup, maximum flavor.
- Creamy and cheesy – Every bite is comforting and indulgent.
- Perfectly balanced – The spinach and artichokes add freshness and brightness to balance the richness of the cheese.
- Quick and easy – Ready in about 30 minutes, making it ideal for busy nights.
- Customizable – Add chicken or make it vegetarian—either way, it’s a hit.
- Great for meal prep – Make a batch for the week and just pop it in the oven when you’re ready to eat.
- Kid-friendly – Even the pickiest eaters will enjoy the cheesy, creamy goodness.
Ingredients You’ll Need:
For the orzo bake:
- Orzo pasta – This small, rice-shaped pasta soaks up all the creamy goodness, making each bite satisfying.
- Spinach – Fresh spinach wilts down beautifully and gives a burst of color and nutrients.
- Artichoke hearts – Canned or frozen work great! They add a tangy, savory punch to balance the creamy sauce.
- Garlic – Fresh garlic adds that depth of flavor you can’t skip.
- Cream cheese – For that rich, creamy base. It melts perfectly into the sauce.
- Parmesan cheese – Grated Parmesan adds sharpness and nuttiness to balance the richness of the dish.
- Mozzarella cheese – For that melty, gooey, golden topping.
- Heavy cream – Gives the dish a rich, velvety texture.
- Vegetable broth – Adds flavor and helps cook the orzo to perfection.
- Olive oil – For sautéing the garlic and spinach.
- Salt and pepper – Season to taste.
For garnish:
- Fresh parsley – Adds a burst of freshness on top.
- Extra Parmesan cheese – For an extra cheesy finish.
(Note: A complete list of ingredients with exact measurements is included in the instructions section below.)
How to Make It (Step-by-Step Instructions):
Step 1: Preheat the oven
Preheat your oven to 375°F (190°C). You’ll want the oven hot and ready to give this bake that golden, bubbly top.
Step 2: Sauté the garlic and spinach
In a large oven-safe skillet, heat a drizzle of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant. Then, add the spinach and cook until wilted, about 3-4 minutes. If you’re using fresh spinach, you’ll need a lot, but don’t worry—it wilts down considerably!
Step 3: Add the artichokes and make the sauce
Add the chopped artichoke hearts to the pan with the spinach. Stir everything together, then add the cream cheese, heavy cream, and vegetable broth. Stir until the cream cheese has melted and the sauce becomes smooth and creamy. Season with salt and pepper to taste.
Step 4: Cook the orzo
Stir in the orzo and bring the mixture to a simmer. Let it cook, uncovered, for 8-10 minutes, or until the orzo is just tender. Stir occasionally to make sure the orzo cooks evenly and doesn’t stick to the pan.
Step 5: Add the cheese
Once the orzo is tender, stir in the Parmesan cheese and half of the mozzarella cheese until melted and fully incorporated. Taste and adjust seasoning if needed—this is your chance to add a little extra salt or pepper if the dish needs it!
Step 6: Bake
Sprinkle the remaining mozzarella cheese on top and transfer the skillet to the oven. Bake for 10-15 minutes, or until the cheese is bubbly and golden brown. The top should be slightly crispy and delicious!
Step 7: Serve and garnish
Once the bake is out of the oven, let it cool for a few minutes. Garnish with fresh parsley and a sprinkle of extra Parmesan cheese. Serve it up and enjoy!
Helpful Tips:
Can I make this ahead of time?
Yes! You can prep the whole dish up to the baking step, then cover it and refrigerate for up to 24 hours. When you’re ready to eat, just pop it in the oven, and bake as directed. It’s a great way to have dinner ready to go!
What can I serve with this?
This dish is pretty hearty on its own, but you could serve it with a simple side salad, some crusty bread, or roasted vegetables to round out the meal.
Can I add protein to this?
Absolutely! Grilled chicken or sautéed shrimp would be great additions to this dish. You can also add cooked chicken or sausage to the skillet after the garlic and spinach are sautéed for extra protein.
Can I make this gluten-free?
Yes, you can use gluten-free orzo for this recipe. Just double-check that all your ingredients (especially the broth and cream cheese) are gluten-free as well.
Can I make this vegan?
For a vegan version, use dairy-free cream cheese and swap the mozzarella and Parmesan for plant-based cheeses. You can also use vegetable broth in place of any chicken broth and skip the butter or olive oil in favor of a plant-based fat.
Preparation Time:
- Prep time: 10 minutes
- Cook time: 25 minutes
- Bake time: 15 minutes
- Total time: 30-40 minutes
- Yields: 4 servings
This One Pan Creamy Spinach and Artichoke Orzo Bake is a favorite in my household, especially for nights when I want a comforting meal that doesn’t take much effort. It’s the perfect balance of creamy, cheesy, and fresh, and best of all—clean-up is a breeze because everything is made in one pan.
If you give this a try, let me know how it turns out! It’s one of those recipes that’s easy to tweak based on what you have on hand, so feel free to get creative with your add-ins. Happy cooking, and enjoy your cozy meal!
One Pan Creamy Spinach and Artichoke Orzo Bake
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 1 cup frozen spinach thawed and drained (or fresh spinach)
- 1 14 oz can artichoke hearts, drained and chopped
- 1½ cups orzo pasta
- 2 cups vegetable broth
- 1 cup heavy cream or half-and-half for a lighter version
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Salt and pepper to taste
- 1 teaspoon dried oregano
- Optional garnish: fresh parsley or basil
Instructions
- Preheat the Oven:
- Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar-sized oven-safe pan.
- Cook the Base:
- In a large, oven-safe skillet or pan, heat olive oil over medium heat. Add the onion and garlic and sauté for 2–3 minutes until soft and fragrant.
- Add the Vegetables:
- Stir in the spinach and artichokes, cooking for another 2 minutes until the spinach wilts and everything is combined.
- Add the Orzo and Liquids:
- Add the orzo pasta, vegetable broth, and heavy cream to the pan. Stir to combine, then bring the mixture to a simmer. Season with salt, pepper, and oregano. Let it cook for 5–7 minutes, stirring occasionally, until the pasta absorbs some of the liquid.
- Add the Cheese:
- Stir in the mozzarella and parmesan cheese, reserving a little bit of each for topping. Mix well and adjust seasoning if needed.
- Bake:
- Transfer the pan to the oven and bake for 15–20 minutes, or until the orzo is tender and the top is golden and bubbly.
- Serve:
- Remove from the oven, sprinkle with remaining cheese, and let it sit for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
- For extra flavor, add a squeeze of lemon juice or some red pepper flakes for a little heat.
- Make it gluten-free by using gluten-free pasta.
- You can add grilled chicken or shrimp to make it a heartier meal.
