Spinach Artichoke Orzo Bake

• 8 oz orzo
• 14 oz can artichoke hearts, drained and chopped
• 10 oz frozen spinach, thawed and squeezed dry
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 cup breadcrumbs

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cook orzo according to package instructions until al dente; drain.
3. 3 In a large bowl, mix cooked orzo, artichokes, spinach, cheeses, sour cream, mayonnaise, garlic powder, onion powder, black pepper, and salt.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 Sprinkle breadcrumbs evenly over the top.
6. 6 Bake for 30 minutes or until bubbly and golden brown.
7. 7 Let stand for 5 minutes before serving.

Equipment

• baking dish
• mixing bowl
• oven

Variations

• Add cooked chicken or shrimp for a protein boost.
• Use panko breadcrumbs for a crispier topping.

Substitutions

• Substitute Greek yogurt for sour cream for a lighter option.
• Use almond flour instead of breadcrumbs for a gluten-free version.

Pairings

• Pairs well with a crisp Chardonnay or an IPA.

Nutrition

Tips

• For extra flavor, sauté minced garlic in olive oil before adding spinach.
• Cover with foil for the first 20 minutes of baking to prevent over-browning.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until heated through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake an additional 10 minutes.

Serving Suggestions

• Serve with a side salad or garlic bread for a complete meal.

FAQ