Cheesy Baked Winter Vegetable Orzo

An easy roasted veg and orzo dinner that’s great for meal prep.

Cheesy Baked Winter Vegetable Orzo

You may have already made my Cheesy Baked Summer Veggie Orzo with seasonal items like zucchini and peppers. If you enjoyed this, then you’re going to love this season’s orzo casserole!

Cheesy Baked Winter Vegetable Orzo

These types of meals get me through those tough weeks where I don’t have a minute to think about what to make for dinner. I just roast some veggies, toss them with cooked orzo (which only takes a few minutes to cook), sprinkle on some mozzarella, and let the cheese melt.

It’s great for meal prep and honestly gets better when it’s in the fridge. There are a few ways you can change this should it become a staple:

  • Add a sausage (or just serve with sausage)
  • Serve with a dollop of pesto or substitute pesto for the marinara sauce
  • Stir in some kale (I originally made it this way for my family and forgot to include the kale in the recipe photos!)

Cheers to simple, no-fuss meals this holiday season!
Cheesy Baked Winter Vegetable Orzo

Cheesy Baked Winter Vegetable Orzo

preparation time fifteen minutes

cooking time 50 minutes

portions 4 People

  • 20 ounces cauliflower florets
  • 3 big carrots, diced
  • 1 Middle Onion, diced
  • Extra virgin olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper
  • 8th ounces dry orzo
  • 2 big Garlic cloves, chopped
  • 1 1/4 cups Raos Tomato Basil Sauce (or similar)
  • 2 cups grated mozzarella cheese
  • red pepper flakes for garnish
  • Preheat oven to 425 degrees. On a rimmed baking sheet, place cauliflower, carrots, and onions. Drizzle with olive oil, season with garlic powder, salt and pepper and mix. Spread in an even layer on the baking sheet. Bake for 35 to 40 minutes or until vegetables are tender.

  • While the vegetables are cooking, prepare the orzo. Boil a pot of water and once cooked add the orzo. Reduce heat to a simmer and cook for 7 to 8 minutes or until tender. Drain and rinse. Put aside.

  • Heat 1 tablespoon oil in a large, wide, ovenproof skillet over medium-high heat and add the garlic. Let the garlic cook until fragrant, about 1 minute. Then stir in the roasted vegetables, cooked orzo, and tomato sauce, stirring to combine. Top with half of the mozzarella cheese, stir and top with the remaining mozzarella cheese. Cover and cook for 5 minutes or until the mozzarella is melted and sticky on top. Uncover and immediately garnish with red pepper flakes. Serve warm.

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