Ingredients:

  • 2 tbsp unsalted butter
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 ½ cups uncooked orzo pasta
  • 2 ½ cups chicken broth
  • ½ cup heavy cream
  • 2 cups fresh baby spinach, chopped
  • 1 ½ cups shredded mozzarella cheese
  • ½ cup freshly grated Parmesan cheese
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Melt the butter over medium heat in a skillet or an oven-safe baking dish. Sauté the diced onion and minced garlic until translucent and fragrant.
  2. Stir in the dried oregano, salt, and black pepper, toasting the spices for approximately 30 seconds.
  3. Add the uncooked orzo to the pan, stirring to coat each grain in the butter.
  4. Pour in the chicken broth and heavy cream, stirring until well combined.
  5. Cover the dish tightly with foil and bake at 400°F (200°C) for 25-30 minutes, or until the liquid is mostly absorbed and the pasta is tender.
  6. Remove the foil and stir in the chopped baby spinach, allowing the residual heat to wilt the leaves.
  7. Evenly spread the shredded mozzarella and Parmesan cheese over the top.
  8. Return the dish to the oven, uncovered, for 5-10 minutes until the cheese is bubbling and golden brown.
  9. Garnish with chopped fresh parsley before serving.