Spinach and Artichoke Orzo Bake
This Spinach and Artichoke Orzo Bake is an easy dump-and-bake dinner made with uncooked orzo, creamy spinach and artichoke dip, chicken sausage, fresh spinach, and juicy cherry tomatoes. Everything bakes together in one dish for a creamy, comforting weeknight meal with minimal prep and cleanup.
Servings 6 servings
Ingredients
- 1½ cups dry orzo pasta
- 1 pint cherry tomatoes halved
- 2 cups baby spinach
- 12 ounces fully cooked chicken sausage sliced
- 3 cups chicken broth
- 1 cup spinach and artichoke dip I used Trader Joe's
- ½ cup shredded mozzarella or grated Parmesan cheese optional, for topping
Instructions
- Preheat the oven to 400°F.
- Add the dry orzo, chicken broth, spinach and artichoke dip, cherry tomatoes, baby spinach, and sliced chicken sausage to a 9x13-inch baking dish. Stir well until the spinach and artichoke dip is evenly incorporated into the broth.
- Cover the baking dish tightly with aluminum foil and bake for 35–40 minutes, stirring once halfway through to ensure the orzo cooks evenly.
- Remove the foil and stir well. If desired, sprinkle the mozzarella or Parmesan cheese evenly over the top.
- Return the dish to the oven and bake uncovered for an additional 5–10 minutes, or broil for 2–3 minutes until the cheese is melted and lightly golden.
- Let the casserole rest for 5–10 minutes before serving. The sauce will continue to thicken as it cools.
Video
Notes
- No need to cook the orzo before baking—it cooks directly in the broth.
- Cover the dish tightly with foil so the orzo cooks properly.
- If the orzo is still slightly firm after baking, add an extra ¼–½ cup chicken broth, cover, and bake for another 5–10 minutes.
- Refrigerated spinach and artichoke dip creates the creamiest sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Add a splash of chicken broth when reheating to restore the creamy texture.