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Spinach and Artichoke Orzo Bake
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Spinach and Artichoke Orzo Bake

This easy Spinach and Artichoke Orzo Bake is a creamy, comforting, one-pan dump-and-bake meal perfect for easy weeknight dinners the whole family will love.
Course dinner
Cuisine American
Keyword dump and bake, easy dinner, one pan meal, one pot dinner, spinach and artichoke orzo bake
Prep Time 10 minutes
Cook Time 3 days 42 minutes
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

Storage:
  • Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a 350° oven, or in the microwave, with splash of broth to loosen the sauce, if needed.
  • Freeze leftovers in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
  • This is a great make ahead meal — fully bake, cool, and refrigerate this bake up to 3-4 days in advance. Reheat the entire dish in a 350° oven until warmed through and bubbly.
Tips:
  • 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.