This hearty Orzo and Sausage Bake with Fresh Spinach is a cozy, family‑friendly dinner that comes together with simple pantry staples and big flavor. Tender orzo is baked with savory Italian sausage, juicy tomatoes, and plenty of cheese, then finished with fresh spinach for a comforting, all‑in‑one meal that’s perfect for busy weeknights or casual entertaining.
Ingredients
- 1 cup orzo pasta, uncooked
- 1 pound Italian sausage, casings removed (mild or hot)
- 2 cups fresh spinach, chopped (lightly packed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, chopped, for garnish (optional)
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch (23×33 cm) baking dish with nonstick spray or a little olive oil and set aside.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and set aside.
- While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook for 5–7 minutes, or until browned and cooked through.
- Add the chopped onion and minced garlic to the skillet. Sauté for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the diced tomatoes with their juices, chopped spinach, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes, just until the spinach wilts and the flavors start to come together. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the cooked orzo with the sausage and spinach mixture. Add half of the mozzarella and half of the Parmesan, stirring until everything is evenly mixed.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil, if using, and serve warm.
Variation
- Swap the sausage: Use chicken or turkey Italian sausage for a lighter option, or spicy sausage if you like extra heat.
- Make it creamy: Stir 1/2 cup of ricotta or a splash of heavy cream into the orzo mixture before baking for an ultra‑creamy texture.
- Vegetarian version: Replace sausage with a mix of sautéed mushrooms and lentils or plant‑based sausage, and use vegetable broth if you add liquid.
Cooking Notes
- Cook the orzo just to al dente so it doesn’t become mushy when baked; it will continue to soften in the oven.
- Brown the sausage well to develop deep flavor and render excess fat before adding the aromatics.
- If your skillet is small, combine everything in a large bowl instead of trying to mix in the pan this keeps the mixture from spilling and ensures even distribution of ingredients.
Serving Suggestions
- Serve with a simple side salad dressed with lemon and olive oil to balance the richness of the bake.
- Pair with garlic bread, crusty Italian bread, or focaccia to soak up the saucy bits.
- Finish each portion with extra grated Parmesan, red pepper flakes, and a drizzle of good olive oil for a restaurant‑style touch.
Tips
- Grate your own cheese from a block for the best melting and flavor pre‑shredded cheese often contains anti‑caking agents.
- Assemble the bake up to 1 day ahead, cover tightly, and refrigerate. Add 5–10 minutes to the baking time if baking straight from the fridge.
- Cool leftovers completely, then store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven, covered, at 350°F (175°C) until warmed through.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutritional Information (Per Serving)
- Calories: 450 kcal
- Protein: 24 g
- Sodium: 780 mg
Frequently Asked Questions
- Can I use a different pasta instead of orzo?
Yes. Small shapes like small shells, ditalini, or elbow macaroni work well. Just cook to al dente and use the same amount by volume. - Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the cooking time, until hot and bubbly. - How do I freeze this orzo and sausage bake?
Cool completely, wrap tightly, and freeze for up to 2 months. Thaw overnight in the fridge and reheat covered at 350°F (175°C) until hot in the center. - Can I add more vegetables?
Absolutely. Bell peppers, zucchini, mushrooms, or kale can be sautéed with the onion and garlic to boost the veggie content.
Conclusion
This Orzo and Sausage Bake with Spinach delivers all the cozy comfort of a classic pasta casserole in under an hour, using simple ingredients you likely already have on hand. It’s cheesy, hearty, and full of flavor perfect for feeding a hungry crowd or stocking the fridge with satisfying leftovers for the week ahead.
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Orzo and Sausage Bake with Spinach
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Omnivore
Description
This hearty Orzo and Sausage Bake with Fresh Spinach is a cozy, family‑friendly dinner that comes together with simple pantry staples and big flavor. Tender orzo is baked with savory Italian sausage, juicy tomatoes, and plenty of cheese, then finished with fresh spinach for a comforting, all‑in‑one meal that’s perfect for busy weeknights or casual entertaining.
Ingredients
Scale
- 1 cup orzo pasta, uncooked
- 1 pound Italian sausage, casings removed (mild or hot)
- 2 cups fresh spinach, chopped (lightly packed)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 can (14.5 oz / 411 g) diced tomatoes, undrained
- 1 cup shredded mozzarella cheese, divided
- 1/2 cup grated Parmesan cheese, divided
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh basil, chopped, for garnish (optional)
- Nonstick spray or oil, for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13‑inch (23×33 cm) baking dish with nonstick spray or a little olive oil and set aside.
- Bring a large pot of salted water to a boil. Add the orzo and cook according to package directions until al dente. Drain well and set aside.
- While the orzo cooks, heat the olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it apart with a spoon, and cook for 5–7 minutes, or until browned and cooked through.
- Add the chopped onion and minced garlic to the skillet. Sauté for 3–4 minutes, stirring often, until the onion is softened and translucent.
- Stir in the diced tomatoes with their juices, chopped spinach, Italian seasoning, salt, and black pepper. Cook for 2–3 minutes, just until the spinach wilts and the flavors start to come together. Taste and adjust seasoning if needed.
- In a large mixing bowl, combine the cooked orzo with the sausage and spinach mixture. Add half of the mozzarella and half of the Parmesan, stirring until everything is evenly mixed.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
- Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil, if using, and serve warm.
Notes
- Use mild or hot Italian sausage depending on your heat preference.
- If the mixture looks a bit dry before baking, you can stir in a splash (2–4 tablespoons) of chicken broth or pasta cooking water.
- This bake thickens as it stands; add a drizzle of olive oil when reheating leftovers to loosen it up.
- Fresh spinach can be swapped with frozen spinach (thawed and well‑squeezed) if that’s what you have on hand.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Casserole, Pasta Bake
- Method: Baked
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 9 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg
Keywords: orzo and sausage bake, spinach orzo casserole, Italian sausage pasta bake, weeknight dinner, easy pasta casserole