Cooking Instructions

• Preheat the oven to 375°F (190°C).
• Cook the orzo according to package instructions, then drain and set aside.
• Sauté the onion in a large oven-safe skillet with olive oil over medium heat until translucent (about 3-4 minutes).
• Add minced garlic and cook for an additional minute.
• Stir in diced zucchini, carrot, and red bell pepper; sauté for about 5 minutes until softened.
• Incorporate halved cherry tomatoes, oregano, red pepper flakes (if using), salt, and pepper; cook for another 2 minutes until tomatoes begin to blister.
• Combine the cooked orzo into the skillet, mixing well.
• Mix ricotta, half of the Parmesan, salt, and pepper in a separate bowl until smooth.
• Fold the ricotta mixture and spinach into the skillet with the orzo and veggies until well combined.
• Top with the remaining Parmesan cheese and transfer to the oven.
• Bake for 20 minutes, until bubbly and golden.
• Cool slightly, garnish with chopped basil, and serve warm.