This bake is so perfectly creamy and packed with so many nutrients. I think I’ve really outdone myself with this one – I’m getting so hungry all over again just writing this out😮‍💨 And the best part? It’s one pan – perfect for those weeknight dinners (& for meatless Monday too ;))

SERVING SIZE: 4

1 1/3 cup diced cherry tomatoes

1/2 cup diced red onion

1 cup diced asparagus

1 2/3 cup water

1 cup orzo

2/3 cup ricotta

2 cup spinach

1/2 cup sun-dried tomatoes

1 cup parmesan (save some to top)

1 tablespoon olive oil

Spices: garlic powder, pepper and salt

The recipe:

Preheat your oven to 375 degrees.

Prep your veggies by dicing your tomatoes, red onion, & asparagus.

In a baking dish season your veggies with garlic powder, salt, pepper, and a drizzle of olive oil. Then roast your veggies for 10-15 minutes at 375 degrees.

Add in 1 cup water & 1 orzo to the baking dish. Stir then bake for another 15 minutes until the orzo is cooked! 

And now time for my favorite part – adding in cheese 😉 Add your ricotta, spinach, sun-dried tomatoes & parmesan.

Bake for another 4-5 minutes, let cool and enjoy!! xx