Cook Time: 1 hour
Temperature: 350°F
Ingredients
- 3 cups orzo (dry)
- 2 cups baby spinach
- 1 medium sweet onion, diced
- 2/3 cup peas
- 2 bell peppers, diced
- 1 /2 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 1 cup ricotta cheese
- ¼ cup plain panko bread crumbs
- Salt
- Pepper
- Extra virgin olive oil
- 2 tsp garlic powder
- 1 tsp cayenne pepper
- 1 tsp paprika
Instructions
Preheat the oven to 350 degrees.
In a large pot, cook the orzo according to package instructions.
In a large sauté pan, warm about 1 tablespoon of oil. Add the onion first and sauté for about a minute. Add the rest of the vegetables and cook over medium low heat until soft, about 10-15 minutes.
Next, put the salt, pepper, cayenne, garlic powder, and paprika in with the vegetables, give it a stir, then the parmesan and mozzarella cheese. Stir everything together to melt the cheeses.
Drain the pasta saving 1 cup of pasta water. Add the pasta to the vegetables, toss to mix together. Lastly, add the ricotta cheese and mix. If you think the pasta mixture shoud be looser add a little bit of pasta water until you reach your destired texture.
Pour the pasta into an Emile Henry Lasagna Dish, sprinkle with the panko bread crumbs, cover with foil and put into the oven for 25 minutes. When time is up remove the foil, bake for 10 more minutes, but keep an eye out because you don’t want it to burn.)
