Three-Cheese Spinach Orzo Bake |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This recipe is healthy and delicious. This one-dish meal is a cross between a spinach lasagna and a pizza, but with orzo rather than wide noodles or crust. I saw this recipe in The Washington Post . It was adapted from the cookbook, The Six O'Clock Scramble, by Aviva Goldfarb. Ingredients:
3/4-1 cup orzo pasta |
1 cup tomato sauce |
1/2 cup grated parmesan cheese |
10 ounces frozen chopped spinach, thawed, excess water squeezed out |
2 large eggs, lightly beaten |
1/2 cup low-fat ricotta cheese |
1/4 teaspoon freshly grated nutmeg |
salt |
fresh ground black pepper |
1/2 cup shredded mozzarella cheese |
Directions:
1. Preheat the oven to 375 degrees. Lightly coat a 9-inch glass pie plate with nonstick spray oil.
2. Bring a large pot of salted water to a boil over medium-high heat. Add the orzo and cook according to package directions. Drain and transfer to a medium bowl. Add 1/2 cup of the pasta sauce and the Parmesan cheese. Spread the mixture in the prepared pie plate.
3. In a medium bowl, add the spinach, eggs, ricotta cheese, nutmeg and salt and pepper to taste and stir to combine. Spoon the mixture evenly to cover all of the pasta. Top with the remaining 1/2 cup of the pasta sauce and sprinkle with mozzarella cheese. Bake for 30 minutes or until the cheese is slightly melted. Serve hot.
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