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Lemon Herb Ricotta Baked Orzo Recipe (Creamy and Delicious!)

Lemon Herb Ricotta Baked Orzo

This dish brings together the creamy richness of ricotta cheese, the bright acidity of fresh lemon, and the comforting texture of orzo pasta. Perfect for a family dinner or as a dish to impress guests, this recipe is not only easy to prepare but also incredibly satisfying.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the Lemon Herb Ricotta Baked Orzo
  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese
  • 1 lemon zested and juiced
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh herbs (such as basil or parsley), for garnish

Equipment

  • Medium Pot
  • Mixing Bowl
  • Measuring Cups and Spoons
  • Baking Dish
  • Wooden spoon or spatula
  • Oven mitts
  • Grater

Method
 

  1. Step 1: Preheat the oven to 375°F (190°C).
  2. Step 2: In a medium pot, combine orzo pasta and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat and simmer for 8-10 minutes until al dente.
  3. Step 3: In a large mixing bowl, combine ricotta cheese, grated Parmesan cheese, lemon zest, lemon juice, olive oil, minced garlic, oregano, thyme, and salt and pepper. Mix well.
  4. Step 4: Drain excess broth from the cooked orzo and add it to the cheese mixture. Stir gently to combine.
  5. Step 5: Grease your baking dish and pour the orzo and cheese mixture into it, spreading evenly.
  6. Step 6: Bake for 25-30 minutes until the top is golden brown and bubbly.
  7. Step 7: Let cool slightly, then garnish with fresh herbs before serving.

Notes

You can prepare the dish ahead of time and store it in the refrigerator for up to 24 hours before baking. This dish freezes well for up to 3 months.