As an experienced food critic and home cook, I’m always on the lookout for a comforting dish that feels indulgent yet comes together without fuss. This Creamy Sun-Dried Tomato and Spinach Orzo Bake hits all the right notes: tangy sun-dried tomatoes, vibrant baby spinach, and a luscious cheese sauce that blankets every grain of orzo. Whether you’re hosting friends or craving a cozy solo meal, this bake will become a fast favorite.

Why It Works

• Texture contrast: The tender orzo offers a sturdy base, while the slightly chewy sun-dried tomatoes provide bursts of flavor.

• Flavor balance: Cream and Parmesan melt into a silky sauce, offset by the brightness of lemon zest and earthy garlic.

• Ease of prep: It’s mostly hands-off once assembled—ideal for busy weeknights or casual entertaining.

Ingredients (serves 4)

• 1½ cups orzo pasta

• 1 tbsp olive oil

• 3 cloves garlic, minced

• 1 cup roughly chopped sun-dried tomatoes (packed in oil), drained

• 4 cups fresh baby spinach

• 2 cups whole milk

• ½ cup heavy cream

• 1 cup grated Parmesan cheese, divided

• Zest of 1 lemon

• Salt and freshly ground black pepper, to taste

• ¼ cup breadcrumbs (optional, for topping)

Step-by-Step Preparation

1. Preheat and prep:
   Preheat your oven to 375°F (190°C). Lightly butter a 9×9″ baking dish and set aside.

2. Cook the orzo:
   Bring a large pot of salted water to a boil. Add orzo and cook until just al dente (about 7 minutes). Drain and transfer to a large mixing bowl.

3. Sauté aromatics:
   In a skillet over medium heat, warm the olive oil. Add garlic and sauté until fragrant (30 seconds), then stir in the sun-dried tomatoes for 1 minute to release their oils.

4. Build the sauce:
   Pour milk and cream into the skillet; bring to a gentle simmer. Whisk in half the Parmesan until melted and the sauce coats the back of a spoon. Season with salt, pepper, and lemon zest.

5. Combine and layer:
   Stir the spinach into the hot orzo until just wilted. Pour the creamy tomato sauce over, mixing thoroughly. Transfer the entire mixture into the prepared baking dish.

6. Cheesy finish:
   Sprinkle the remaining Parmesan (and breadcrumbs, if using) evenly on top.

7. Bake:
   Bake for 20–25 minutes, until the edges bubble and the crust turns golden. Let rest 5 minutes before serving—this allows the sauce to set slightly.

Serving Suggestions

• A crisp green salad dressed with lemon-olive oil balances the richness.

• Crusty sourdough or garlic bread is perfect for mopping up extra sauce.

This creamy orzo bake captures that sense of home-cooked warmth with an elevated twist—ideal for busy cooks seeking both comfort and sophistication in one dish.