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Orzo and Sausage Bake with Spinach

  • Author: Avery
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Add the chopped onion and minced garlic to the skillet. Sauté for 3–4 minutes, stirring often, until the onion is softened and translucent.
  5. 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.
  6. 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.
  7. Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the remaining mozzarella and Parmesan evenly over the top.
  8. Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
  9. 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

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Find it online: https://averyrecipes.com/orzo-and-sausage-bake-with-spinach/