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Lemon Herb Ricotta Baked Orzo Recipe (Creamy and Zesty!)

Lemon Herb Ricotta Baked Orzo

Welcome to a delightful culinary adventure with our Lemon Herb Ricotta Baked Orzo! This creamy and flavorful dish combines the comforting essence of baked pasta with the refreshing zing of lemon and herbs. It’s the perfect meal for busy weeknights or a cozy weekend dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 375
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Herb Ricotta Baked Orzo
  • 1 cup orzo pasta
  • 2 cups vegetable broth use low-sodium
  • 1 cup ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1 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 (such as parsley or basil)

Equipment

  • Medium saucepan
  • Large Mixing Bowl
  • Baking dish
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Oven mitts

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C).
  2. Step 2: In a medium saucepan, bring vegetable broth to a boil. Add orzo pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
  3. Step 3: In a large mixing bowl, combine ricotta cheese, shredded mozzarella, lemon zest and juice, olive oil, minced garlic, oregano, thyme, salt, and pepper. Mix thoroughly.
  4. Step 4: Add cooked orzo to the cheese mixture and gently fold until evenly coated.
  5. Step 5: Transfer the mixture to a greased baking dish and spread evenly.
  6. Step 6: Bake for 25-30 minutes until the top is golden brown and bubbly.
  7. Step 7: Let cool for a few minutes before garnishing with fresh herbs and serving.

Notes

This dish holds up well in the fridge, making it great for meal prep. Feel free to add vegetables or use vegan cheese for a different variation.