Vegetable and Ricotta Baked Orzo

kaynutrition.com

Courtney DeBoer

1 onion, diced

1 red bell pepper, diced

2 cups mushrooms, diced

4 cloves garlic, minced

1 teaspoon dried basil

½ teaspoon dried parsley

¼ teaspoon red pepper flakes

1 teaspoon salt

3 tablespoons olive oil

2 cups baby spinach, roughly chopped

1 can (28 oz) diced tomatoes, fire-roasted if possible

1 ½ cups ricotta cheese

1 lb. orzo, dry (about 2 ½ cups)

2 ½ cups chicken broth, or vegetable

1 cup shredded mozzarella

Fresh basil, to serve

Directions at kaynutrition.com

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