Lemon Herb Ricotta Baked Orzo

If you're looking for a delicious and comforting dish that combines the creaminess of ricotta cheese with the bright flavors of lemon and fresh herbs, then look no further than this Lemon Herb Ricotta Baked Orzo. This recipe is perfect for those busy weeknights when you want something satisfying that requires minimal effort but maximizes flavor.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

Ingredients Equipment Method Notes

Ingredients

For the Lemon Herb Ricotta Baked Orzo

1 cup orzo pasta
2 cups vegetable broth
1 cup ricotta cheese
1 cup grated Parmesan cheese
1 whole lemon zested and juiced
2 tbsp olive oil
2 cloves garlic minced
1 tsp dried oregano
1 tsp dried thyme
Salt and pepper to taste
Fresh herbs for garnish (such as parsley or basil)

Equipment

Medium saucepan
Large Mixing Bowl
Baking dish (9x13 inches recommended)
Measuring Cups and Spoons
Wooden Spoon or Spatula
Grater
Knife and Cutting Board

Method

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a medium saucepan, bring the vegetable broth to a boil. Add the orzo pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
Step 3: In a large mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, and a pinch of salt and pepper. Mix well.
Step 4: Add the cooked orzo to the cheese mixture and stir gently until evenly coated.
Step 5: Transfer the orzo mixture into a greased baking dish and spread evenly.
Step 6: Sprinkle the remaining Parmesan cheese over the top.
Step 7: Bake for about 20-25 minutes, or until the top is golden brown and bubbly.
Step 8: Remove from the oven and let cool for a few minutes. Garnish with fresh herbs before serving.

Notes

This dish can be prepared in advance and refrigerated. It reheats beautifully and can be frozen for later use.