Orzo was invented in 1884 as Italian rice substitute—now Americans stuff it with spinach artichoke dip flavors.
Spinach and Artichoke Orzo Dinner
Whip up a delightful one-pan wonder with our Spinach and Artichoke Orzo Dinner! This creamy dish comes together in just 5 minutes of prep, featuring tender orzo, vibrant spinach, and savory artichokes that kids can't resist. Perfect for busy nights, it’s a tasty way to sneak in some greens while keeping mealtime fun!
Prep
5
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup baby spinach (240 ml)
- 1 spinach and artichoke dip from @traderjoes or wherever you can find one. Room temperature.
🥩Meat & Seafood(1)
- 12 oz chicken sausage (I LOVE this cheddar one from Trader Joe’s) (340 g)
🫙Pantry Staples(3)
- 3 cups chicken or vegetables broth (720 ml)
- olive oil (optional)optional
- 1 lbs orzo pasta (454 g)
🧂Spices & Seasonings(1)
- salt and pepper
📦Other(1)
- 1.5 cup cherry tomatoes (360 ml)
👨🍳 Instructions
- 1
Add orzo, chicken sausage, tomatoes and spinach to an oven safe tray. Place dip in the middle, cover with broth and drizzle with olive oil (optional). Add salt and pepper.
- 2
Bake in oven at 375F for about 30 minutes until pasta is al dente. Remove from oven, mix everything and serve!
💡 Pro Tips
- ✓Cook orzo to exactly 2 minutes less than package directions before baking, as it will absorb liquid and continue cooking in the oven, preventing mushy texture.timing2 minutes less than package time
- ✓Use a 2:1 ratio of broth to orzo by weight (typically 2 cups broth per 1 cup orzo) to ensure proper absorption without drying out during the 30-minute bake.ingredient2:1 broth to orzo ratio
- ✓Add frozen spinach that's been thawed and squeezed to remove 80% of moisture, as excess water will make the dish watery and dilute flavors.technique80% moisture removal
- ✓Cover the baking dish with foil for the first 20 minutes, then uncover for the final 10 minutes to create steam for pasta cooking while allowing surface browning.timing20 minutes covered, 10 minutes uncovered
- ✓Pre-brown the chicken sausage for 3-4 minutes before adding to the tray, as the 375°F oven temperature won't generate enough Maillard reaction for proper flavor development.technique3-4 minutes pre-browning
Share this recipe
Prep
5
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Orzo was invented in 1884 as Italian rice substitute—now Americans stuff it with spinach artichoke dip flavors.
Spinach and Artichoke Orzo Dinner
Whip up a delightful one-pan wonder with our Spinach and Artichoke Orzo Dinner! This creamy dish comes together in just 5 minutes of prep, featuring tender orzo, vibrant spinach, and savory artichokes that kids can't resist. Perfect for busy nights, it’s a tasty way to sneak in some greens while keeping mealtime fun!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 1 cup baby spinach (240 ml)
- 1 spinach and artichoke dip from @traderjoes or wherever you can find one. Room temperature.
🥩Meat & Seafood(1)
- 12 oz chicken sausage (I LOVE this cheddar one from Trader Joe’s) (340 g)
🫙Pantry Staples(3)
- 3 cups chicken or vegetables broth (720 ml)
- olive oil (optional)optional
- 1 lbs orzo pasta (454 g)
🧂Spices & Seasonings(1)
- salt and pepper
📦Other(1)
- 1.5 cup cherry tomatoes (360 ml)
👨🍳 Instructions
- 1
Add orzo, chicken sausage, tomatoes and spinach to an oven safe tray. Place dip in the middle, cover with broth and drizzle with olive oil (optional). Add salt and pepper.
- 2
Bake in oven at 375F for about 30 minutes until pasta is al dente. Remove from oven, mix everything and serve!
💡 Pro Tips
- ✓Cook orzo to exactly 2 minutes less than package directions before baking, as it will absorb liquid and continue cooking in the oven, preventing mushy texture.timing2 minutes less than package time
- ✓Use a 2:1 ratio of broth to orzo by weight (typically 2 cups broth per 1 cup orzo) to ensure proper absorption without drying out during the 30-minute bake.ingredient2:1 broth to orzo ratio
- ✓Add frozen spinach that's been thawed and squeezed to remove 80% of moisture, as excess water will make the dish watery and dilute flavors.technique80% moisture removal
- ✓Cover the baking dish with foil for the first 20 minutes, then uncover for the final 10 minutes to create steam for pasta cooking while allowing surface browning.timing20 minutes covered, 10 minutes uncovered
- ✓Pre-brown the chicken sausage for 3-4 minutes before adding to the tray, as the 375°F oven temperature won't generate enough Maillard reaction for proper flavor development.technique3-4 minutes pre-browning