Description
This delicious baked orzo combines the flavors of smoked sausage, fresh spinach, and creamy spinach artichoke dip for a comforting dish.
Ingredients
Scale
- 16 oz orzo (dried and uncooked)
- 1 pint cherry tomatoes
- 2 heaping cups baby spinach
- 14 oz smoked sausage (sliced on the diagonal into bite-size pieces)
- ½ tablespoon butter
- 10 oz Taste of the South Creamy Spinach Artichoke Dip
- 1 teaspoon garlic salt
- Cracked black pepper (to taste)
- 3 cups chicken stock
Instructions
- Preheat oven to 375°F and lightly grease a large baking dish.
- Add the orzo directly to the baking dish, spreading it out evenly.
- Scatter the cherry tomatoes over the orzo.
- Dot with butter, placing small pieces around the dish.
- Add the smoked sausage, distributing it evenly so every bite gets some.
- Season with garlic salt and cracked black pepper.
- Layer in the baby spinach, pressing it down gently.
- Spoon the creamy spinach artichoke dip over the top — no need to spread perfectly.
- Pour in the chicken stock, making sure the orzo is mostly submerged.
- Cover tightly with foil and bake for 35–40 minutes, until the orzo is tender.
- Remove foil, stir gently, and bake uncovered for another 5–10 minutes until creamy and slightly thickened.
- Let sit for 5 minutes before serving to allow everything to set up.
Notes
- This dish is great for meal prep and can be stored in the fridge for up to 3 days.
- Feel free to swap out the sausage for chicken or turkey for a lighter option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 1200mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg