Quick and easy! Start to finish in under an hour.
Ingredients
- Kosher salt and black pepper
- 1 cup orzo
- 1 tablespoon olive oil
- 2 teaspoons minced garlic about 2 cloves
- ¼ teaspoon red-pepper flakes
- 5 ounces fresh baby spinach about 7 cups
- 1 24- to 25-ounce jar marinara sauce
- ½ cup chopped fresh basil leaves plus torn or sliced basil for serving
- 1 cup shredded low-moisture mozzarella cheese about 4 ounces
- ⅓ cup grated Parmesan cheese
Instructions
- Heat the oven to 375 degrees and bring a large pot of salted water to boil. Add the orzo and cook according to package instructions until just al dente. Drain the orzo and set aside.
- Meanwhile, in a very large (12-inch) ovenproof skillet, heat the olive oil over medium. Add the garlic and red-pepper flakes and cook until fragrant (don’t let the garlic burn), about 30 seconds to 1 minute.
- Add the spinach and a pinch of salt and cook, tossing often, until wilted, about 2 minutes.
- Add the marinara, basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a simmer over medium heat, stirring occasionally, then remove from heat.
- Stir the cooked orzo into the sauce. Stir in the mozzarella, sprinkle the Parmesan on top, and bake, uncovered, until the Parmesan is melted and the pasta is heated through, 15 to 20 minutes. Sprinkle with additional basil, and serve warm.
