Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Roasted Cherry Tomato and Orzo Pasta Bake
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- Level: Easy
- Total: 1 hr 20 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 329
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 24 milligrams
- Sodium
- 648 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 15 grams
This one-dish healthy pasta bake is the kind of cozy, flavor-packed dish you’ll crave on repeat. Juicy cherry tomatoes are roasted until they burst and caramelize, creating a naturally sweet, jammy sauce that clings to the tender orzo. Artichoke hearts, chickpeas and baby spinach bring fiber, protein and plenty of flavor, while a sprinkle of fresh mint and two kinds of melty cheese tie everything together into one bubbly, golden-topped bake.
- Level: Easy
- Total: 1 hr 20 min
- Active: 15 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 329
- Total Fat
- 16 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 24 milligrams
- Sodium
- 648 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 15 grams
Ingredients
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Directions
- Preheat the oven to 425 degrees F.
- Toss the cherry tomatoes, olive oil, red pepper flakes, garlic, 1 teaspoon of the oregano, 1 teaspoon salt and several grinds of black pepper in a 9-by-13-inch baking dish until well combined. Bake until the cherry tomatoes have started to burst and are very tender, 20 to 25 minutes.
- Remove the baking dish from the oven and carefully mash the hot tomatoes with a potato masher or fork until a smooth sauce is achieved. Stir in the chickpeas, artichoke hearts, orzo, 1 teaspoon salt, 1 cup water and the remaining 1/2 teaspoon oregano to combine. Cover with foil and continue to bake until the orzo is completely tender and has absorbed most of the liquid, about 35 minutes.
- Remove the baking dish from the oven and remove the foil. Stir in the spinach and lemon zest and juice until the spinach is wilted and well combined. Taste and adjust the seasoning with more salt and black pepper. Sprinkle with the mozzarella and feta and continue to bake until the cheese is just melted and warmed through, about 5 minutes.
- Let the casserole sit for 5 minutes, then sprinkle with mint and serve.
